Cream Puffs
Dessert

Eclairs:
1 c water
1/2 c butter
pinch salt
1 c flour
4 eggs

Cream:
2 c hot milk
2 eggs
3/4 c sugar
1/4 c flour
1 t vanilla

Glaze:
16 oz. chocolate chips
1 t butter, melted
1/4 c white corn syrup
1/4 c milk

Prepare eclairs:  Carefully heat butter, water and salt to a boil.  Take off stove and add flour, stirring constantly until it balls and looks very dry.  Drop or use a decorating tube to place dough on greased cookie sheet.  Bake 30 minutes at 375.  Cool on rack.  When cool, cut off tops and empty shell of any uncooked dough with a spoon.

Meanwhile, prepare cream:  very carefully add hot milk to egg mixture.  Return to stove.  Cook until it is very thick.  Cool for 10 minutes.  Place saran warp on top of custard to prevent skin.  Chill before using.

To prepare chocolate glaze:  Microwave chips and butter.  Add syrup and milk.  Reheat until it can be easily spread on top of eclairs.

 
Nadine Melberg
 
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