Homemade Chocolate Eclairs
| Serves: | 6-12 |
| Prep Time: | |
| Cook Time: | |
| Cooking Method: | Bake |
Ingredients
| 1/2 c | boiling water |
| 1/4 c | butter |
| 1/2 c | all purpose flour |
| 3 | eggs |
| CREAM PUFFS | |
| 1/2 c | sugar |
| 1/4 c | flour |
| 1/2 tsp | salt |
| 1 1/2 c | scalded milk |
| 1 | egg beaten |
| 1 1/2 Tbsp | butter |
| 3/4 Tbsp | vanilla |
| CREAM FILLING FOR PUFFS | |
Directions
First off, I doubled this recipe when I made it because my family would devour this in one sitting.
Pour boiling water in a saucepan, bring to a boil and stir in butter until butter melts. Now add flour all at once and stir constantly with a wooden spoon until the mixture leaves the side of the pan and forms a ball. Remove from the heat. IMMEDIATELY add unbeaten eggs one at a time beating to a smooth paste after each one. Then beat the mixture until smooth and velvety. Drop by heaping tablespoons onto a greased baking sheet, keeping mounds uniform in shape and height, about three inches apart. Bake in Hot Oven (450 F) 15 minutes or until well puffed and delicately browned. Then reduce heat to 300 F and bake 30 to 40 minutes longer. This will bake the centers thoroughly, but puffs should become no browner. Remove to a cake rack to cool. When cool cut off tops with a sharp knife. Fill with cream Filling, thick custard,whipped cream or Ice Cream, and replace tops.
Pour boiling water in a saucepan, bring to a boil and stir in butter until butter melts. Now add flour all at once and stir constantly with a wooden spoon until the mixture leaves the side of the pan and forms a ball. Remove from the heat. IMMEDIATELY add unbeaten eggs one at a time beating to a smooth paste after each one. Then beat the mixture until smooth and velvety. Drop by heaping tablespoons onto a greased baking sheet, keeping mounds uniform in shape and height, about three inches apart. Bake in Hot Oven (450 F) 15 minutes or until well puffed and delicately browned. Then reduce heat to 300 F and bake 30 to 40 minutes longer. This will bake the centers thoroughly, but puffs should become no browner. Remove to a cake rack to cool. When cool cut off tops with a sharp knife. Fill with cream Filling, thick custard,whipped cream or Ice Cream, and replace tops.
For Cream filling, Mix sugar, flour and salt in the top of double boiler. Gradually stir in the hot milk and cook over the direct heat until thickened, stirring constantly! Stir a little of the hot mixture into the beaten egg, return this to the rest of the mixture, add the butter and place over the boiling water, stirring constantly for 2 minutes. Remove from heat stir in flavoring and cool. Fill into cream puffs. I added some chocolate frosting for the tops. Refrigerate if not eaten same day.
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