Chocolate Eclairs with French Custard Filling Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: French Custard Filling:
1/3 c. sugar
1T. All purpose flour
2T. cornstarch
1/4 tsp. salt
1 1/2 c. milk
2 slightly beaten egg yolks in a sauce pan combine sugar, flour, cornstarch and salt. Gradually stir in milk. Cook and stir until thickens and boils. Once boiling cook and stir constantly for another 2 minutes. Stir a little of the hot mixture into the egg yolk. Return egg yolks to hot mixture. Cook and stir until mixture barely boils. Add vanilla. Cool. Beat smooth. Fold in whipped whipping cream.-set custard aside in fridge.
1 tsp. vanilla
1/2 c. whipped cream-whipped
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Directions: |
Directions:Pastry:
1/2 c. butter
1 c. boiling water
1 c. sifted all purpose flour
1/4 tsp. salt
4 egg. Melt butter in 1 c. boiling water. Add flour and salt all at once. Stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat. Cool slightly. Add eggs one at a time, beating after each until smooth. Drop onto a greased cookie sheet 3" apart (heaps about the size of an egg) Bake until golden brown, about 30 minutes apart. Once you place in the oven DO NOT OPEN OVEN DOOR. Pastry puff will collapse.
Once pastry puff is baked and cool. slice in 1/2 and scoop custard in the center and place the top back on the pastry puff. You may also use a cake decorating tip and bag to squeeze filling into the center of the pastry puff.
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