"Hunger is the best sauce in the world."--Cervantes

Chocolate Eclairs Recipe

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This recipe for Chocolate Eclairs, by , is from The Scott Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kathy Scott

Category:
Category:
 

Custard


Ingredients:  
Ingredients:  
Pastry

1 c water
c butter
1 c sifted flour
6 eggs, beaten

Combine water and butter in a pan. Bring to a boil. Stir in flour. Cook slowly, constantly stirring, until mixture forms a ball. Remove from heat. Immediately beat in eggs until mixture is smooth. Will be sticky.
Form into (12) 4" x 1" bars on a baking sheet covered with parchment paper. Bake for 45 to 50 minutes and golden brown. Let stand until cooled. Scoop out soft center. Fill with custard. Frost with chocolate frosting or ganache.

Directions:
Directions:
Custard

1 c sugar
1 t salt
8 beaten egg yolks
+ 1/6 c sifted flour
4 cups milk
4 t vanilla

In a microwave dish combine sugar, flour and salt. Stir in milk. Bring to a boil, stirring occasionally. Boil for one minute. Remove from heat. Add hot mixture to egg yolks and stir. Return egg mixture to hot mixture. Bring to a boil. Remove from heat and cool. Blend in vanilla.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
I freeze the leftover egg whites. When I have twelve frozen egg whites, I thaw them and make an Angel Cake.

 

 

 

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