Servings: approximately 12 large, 24 medium, or 60 small eclairs.
Prep Time: 20 min
Cook Time: 30 min
1 cup water
1 stick butter
1 cup sifted all-purpose flour
3 cups milk
3/4 cup sugar
1/2 teaspoon salt
6 tablespoons all-purpose flour
2 teaspoons vanilla
2 1-ounce squares chocolate
2 cups sugar
1 cup whipping cream
Heat water and margarine to boiling point. Add flour and stir constantly until mixture is smooth and forms a ball when tested in cold water. Remove from heat and let cool. Beat in 4 eggs, one at a time. Drop dough from teaspoon to form small eclairs onto greased cookie sheet. Bake at 400 degrees for approximately 30 minutes or until light brown. Set aside to cool. Prepare filling by combining milk, sugar, salt and flour; cook slowly until thickens. Add 3 beaten eggs and continue to cook until mixture is even thicker. Remove from heat, cool and add vanilla. With a serrated knife, slice pastry puffs longwise, but not all the way through. Pipe custard mixture into the center. Melt chocolate for icing, add sugar and cream. Cook over medium heat until soft ball stage. Let cool and beat until smooth. Ice tops of the eclairs.
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Join Paula for a book signing/meet & greet from 11:00 – 2:00 at Wolf Furniture in Hagerstown, MD.
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