On Sunday I was looking for something different to bake. I can’t eat any desserts, because I gave them up for lent, so I let Mike pick something he wanted to try. We were looking threw one of my favourite cookbooks Taste of Home’s Complete guide to Baking and he found a recipe for Eclairs. I had never done anything like this before but I was up for the challenge.
I was really surprised how easily everything came together and how well they turned out. From what I hear they were very good.
Taste of Home’s Complete guide to Baking
- 1 cup water
- 1/2 cup butter
- 1 tsp sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 eggs
- 1/3 cup sugar
- 3 tbsp cornstarch
- 2 1/2 cups milk
- 2 egg yolks
- 1 tbsp butter
- 1 1/2 tsp vanilla
1. In a large saucepan, bring water, butter, sugar and salt to a boil over medium heat. Add flour all at once; stir until a smooth ball forms.
Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shinny.
2. Insert a 3/4 inch round tip into a pastry bag or heavy-duty resealable plastic bag; add batter. Pipe into 12 strips (about 3 inches long) 3 inches apart on a greased baking sheet. Bake at 400 for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately cut a slit in each for steam to escape; cool.
3. For filling, combine the sugar and cornstarch in a small saucepan; gradually stir in milk until smooth. Bring to a boil over medium heat until thickened and bubbly, stirring constantly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir 1 cup hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter and vanilla. Cool.
*( Make sure you use at least 2% milk, all I had was skim and the filling didn’t really firm up a whole lot. It still worked but should have been firmer)
4. Split eclairs open; discard soft dough from the in-side. Frill eclairs just before serving. Replace tops; dust with confectioners’ sugar or spread with frosting. Refrigerate leftovers. Yields 1 dozen. ( I got more then a dozen, didn’t make them big enough).