Serving Size : 12 Preparation Time :0:30
Categories : Desserts Pastries
1 cup Water
1/2 cup Butter
1/4 teaspoon Salt
1 cup all-purpose flour
3 cups milk
1/2 cup sugar
3 tablespoons cornstarch
4 egg yolks
2 teaspoons vanilla extract
6 ounces semisweet chocolate chips
2 tablespoons shortening
2 tablespoons light corn syrup
3 tablespoons milk
Bring water, butter and salt to boil. Remove from heat and stir in flour. Beat over low
heat until mixture leaves sides of pan. Remove from heat. Beat in eggs, one at a time.
Beat until shiny and satiny and broken in strands. Drop three inches apart on ungreased
sheet. Form 4 x 1 inch strips. Bake at 400 degrees for 35 to 40 minutes. (Will sound
hollow when tapped. Keep from drafts). Slit tops of eclairs and fill with custard. Spread
chocolate on top, chill, and serve.
Heat milk until bubbles form at edge. Mix sugar and corn starch. Stir into milk. Cook
medium to boil. Reduce heat and simmer one minute. Beat small amount into yolks. Pour yolk
mixture in pan and bring to boil. Cook on medium until thickened. Add vanilla. Cover with
waxed paper until ready to use.
Melt chocolate with shortening. Add corn syrup and milk. Stir well and cool slightly.
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Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart