The Ironic Chef
New member
I had a craving yesterday for a really good Eclair so I made a batch last night. I was given the recipe yesterday by a friend and decided to try it. The recipe has an excellent approval rating from me. These Eclairs are excellent.
I took this picture right after putting on the gnash.
Chocolate Eclairs
Ingredients:
Eclair:
1 C water
1/2 C margarine or butter
1 C all purpose flour or self-rising flour
4 eggs
Heat oven to 400°. Heat water and butter to rolling boil in saucepan. Stir in flour. Stir vigorously over low heat till mixture forms a ball. Beat in eggs, all at once; continue beating until smooth. Drop dough by scant 1/4 cupfuls (shaping into a 'log' shape) about 3 inches apart onto un-greased cookie sheet.
Bake 35 to 40 minutes. Cool away from draft...cut open top and remove any filaments of dough. Fill eclairs with filling, replace top, frost.
Filling:
2/3 C sugar
4 T cornstarch
1/4 t salt
4 C milk
4 egg yolks slightly beaten
2 T butter or margarine, softened
4 t vanilla
Mix sugar, cornstarch and salt in saucepan. Stir in milk, gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for one minute. Stir half the mixture gradually into egg yolks. Add that to the mixture and boil and stir one minute. Remove from heat; stir in vanilla and butter. Cool.
Note: (From the original author of this recipe) I made this the first time I made these eclairs and it was good, but, the next time I made them, I didn't have a lot of time, so I used Jell-O French Vanilla Instant Pudding...it tasted exactly the same. Needless to say...
Frosting:
Heat 1/2 square (1/2 ounce) unsweetened chocolate and 1/2 teaspoon butter over low heat until melted. Remove from heat; stir in 1/2 cup powdered sugar and about 1 tablespoon hot water. Beat until smooth.
Note: Personally, I like lots of icing so I quadruple the recipe:
2 squares unsweetened chocolate
2 t butter
2 C powdered sugar
4 T hot water (give or take)
Notes from IC
I changed the original recipe and doubled all the ingredients except for the quadrupled gnash. You see my ingredient list above. The recipe also called for making a log with 1/4 cup of the batter. You can see how big mine turned out by the photo. Next time I will pipe with the piping bag. I also baked mine on parchment paper.
For the filling I poked a hole and hollowed out the interior of the pastry with a wooden spoon handle and piped in the filling.
Enjoy, IC
I took this picture right after putting on the gnash.
Chocolate Eclairs
Ingredients:
Eclair:
1 C water
1/2 C margarine or butter
1 C all purpose flour or self-rising flour
4 eggs
Heat oven to 400°. Heat water and butter to rolling boil in saucepan. Stir in flour. Stir vigorously over low heat till mixture forms a ball. Beat in eggs, all at once; continue beating until smooth. Drop dough by scant 1/4 cupfuls (shaping into a 'log' shape) about 3 inches apart onto un-greased cookie sheet.
Bake 35 to 40 minutes. Cool away from draft...cut open top and remove any filaments of dough. Fill eclairs with filling, replace top, frost.
Filling:
2/3 C sugar
4 T cornstarch
1/4 t salt
4 C milk
4 egg yolks slightly beaten
2 T butter or margarine, softened
4 t vanilla
Mix sugar, cornstarch and salt in saucepan. Stir in milk, gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for one minute. Stir half the mixture gradually into egg yolks. Add that to the mixture and boil and stir one minute. Remove from heat; stir in vanilla and butter. Cool.
Note: (From the original author of this recipe) I made this the first time I made these eclairs and it was good, but, the next time I made them, I didn't have a lot of time, so I used Jell-O French Vanilla Instant Pudding...it tasted exactly the same. Needless to say...
Frosting:
Heat 1/2 square (1/2 ounce) unsweetened chocolate and 1/2 teaspoon butter over low heat until melted. Remove from heat; stir in 1/2 cup powdered sugar and about 1 tablespoon hot water. Beat until smooth.
Note: Personally, I like lots of icing so I quadruple the recipe:
2 squares unsweetened chocolate
2 t butter
2 C powdered sugar
4 T hot water (give or take)
Notes from IC
I changed the original recipe and doubled all the ingredients except for the quadrupled gnash. You see my ingredient list above. The recipe also called for making a log with 1/4 cup of the batter. You can see how big mine turned out by the photo. Next time I will pipe with the piping bag. I also baked mine on parchment paper.
For the filling I poked a hole and hollowed out the interior of the pastry with a wooden spoon handle and piped in the filling.
Enjoy, IC
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