Eclairs (or Cream Puffs)
Source of Recipe
My Mom
Recipe Introduction
Mom wouldn't make these that often, but when she did, we considered ourselves lucky, they were so delicious!
List of Ingredients
For the Shells:
1/2 cup butter or margarine
1 cup boiling water
1/2 tsp. salt
1 cup sifted all-purpose flour
4 eggs, unbeaten
For the Cream Filling:
1 pkg. vanilla pudding (not instant)
1 1/2 cups milk (instead of 2 cups)
1/2 cup whipping cream
For the Chocolate Glaze:
2 squares unsweetened chocolate
2 Tbs. butter
2 Tbs. hot water
1 to 1-1/2 cups confectioners' sugar
1/2 tsp. vanilla
Recipe
To make the shells:
Melt butter with water in saucepan.
Bring to a boil, then lower heat.
Add salt and flour all at once, stirring rapidly.
Stir vigorously over low heat, until mixture leaves sides of pan
and gathers around spoon in a smooth compact mass.
Remove from heat.
Add 1 egg at a time, beating thoroughly after each addition.
Continue beating until mixture looks satiny
and breaks off when spoon is raised.
Drop rounded tablespoons about 2" apart in rows
six inches apart on ungreased baking sheets.
With spatula, spread each mound into
a rectangle about 4" inches long by 1" wide,
rounding sides and piling dough on top.
Bake at 400 degrees for 40 minutes, or until
puffed, dry and golden brown.
Cool on racks.
*****
To make Cream Filling:
Prepare vanilla pudding mix according to package
directions, using 1 1/2 cups milk instead of 2 cups.
Cool.
Whip the cream and fold in.
*****
To make chocolate glaze:
Melt chocolate with butter and water.
Stir to blend.
Stir in confectioners' sugar and vanilla.
Beat until smooth.
*****
Cut eclairs in half, lengthwise, and put together
with Cream Filling between halves.
Spread tops with chocolate glaze.
Makes about 18
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