HOMEMADE ECLAIRS

I made this to use up graham crackers and pudding mix I had on hand. It was so easy and so delicious. I made my own chocolate glaze for the top (3 tbsp cocoa, 3 tbsp melted butter, 3 tbsp milk, enough powdered sugar to make pouring consistency) and it turned out great. This will be something I will take to potlucks in the summer months definitely.

This was excellent. It really tasted just like an eclair. I couldn't bring myself to use store bought icing so I made a chocolate butter cream. Everyone loved it. It doesn't get much easier!! Enjoy!

HOMEMADE ECLAIRS

INGREDIENTS

Filling:

1 cup Sugar

3/4 cup Flour

3/4 tsp Salt

3 cup Milk

3 egg Yolks

2 tsp Vanilla

2 tbsp Butter

1/2 cup Heavy Cream

Pastry Shells:

1/2 cup Butter

1 cup Water

1/4 tsp Salt

1 cup Flour

4 Eggs

Topping:

1 cup Semisweet Chocolate Chips

1 tsp Shortening

INSTRUCTIONS

• Beat egg yolks and set aside.
• Whisk together sugar, flour and salt in a saucepan.
• Slowly add milk while whisking. Then add egg yolks while whisking.
• Bring to a boil over medium heat while whisking constantly.
• Cook until mixture reached the consistency of pudding.
• Remove from heat and add vanilla and butter to pan, whicking until butter is melted and mixture is well blended.
• Allow to cool completely.
• Whip heavy cream until soft peaks form.
• Fold whipped cream into custard mixture. and refrigerate until ready to use.
• Preheat oven to 400.
• Line a baking sheet with parchment paper. Set aside.
• Combine butter, water and salt in a medium pan and bring to a boil.
• Add flour to the pan and stir until it forms a ball.
• Remove from heat and allow to cool for 5 minutes.
• Transfer to mixing bowl and beat in the eggs, one at a time.
• Transfer pastry dough to piping bag.
• Pipe elongated strips of dough onto prepared sheet.
• Bake for 40 minutes or until golden.
• Remove from the oven and allow to cool completely.
• Transfer pastry cream to a piping bag.
• Cut pastries halfway through the center with a knife and pipe in the cream.
• Melt chocolate by heating chocolate chips and shortening in microwave for 30 seconds, stirring and repeating until melted and smooth.
• Place in a shallow flat dish.
• Dip tops of eclairs in chocolate and return to parchment lined pan and allow to cool.

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