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Chocolate Eclairs


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Serves | Prep Time | Cook Time

Ingredients

Eclairs:
1 cup (8 oz.) hot water
1/2 teaspoon salt
1/2 cup (1 stick) butter
1 1/2 cup pastry flour
5 eggs, yolks and whites beaten separately
Custard:
1 pint (2 cups) milk, boiled
2 tablespoons cornstarch
3 eggs, well beaten
3/4 cup granulated or superfine baker's sugar (caster sugar)
1 teaspoon salt, or 1 teaspoon butter


Boil the water, salt, and butter. When boiling, add the dry flour, Stir well for five minutes, and when cool add the eggs. This is such A stiff mixture, many find it easier to mix with the hand, and some Prefer to add the eggs whole, one at a time.


Bake mixture in pieces four inches long and one and a half wide. When Cool, split and fill with cream. Ice with chocolate or vanilla Frosting.


For the Custard:


Wet the cornstarch in cold milk, and cook in the boiling milk ten Minutes. Beat the eggs; add the sugar and the thickened milk. Cook in The double boiler five minutes. Add the salt or butter, and when Cool, flavor with lemon, vanilla, or almond.


Note:


The custard filling can be substituted with a sweetened whipped cream Filling, if desired.


Pairs Well With


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