Sunday, June 20, 2010



1 cup water
1/2 cup butter
1/8 tsp salt
1 cup flour
4 fresh eggs
1 egg white (for brushing top of eclair)

Combine the water, butter, and salt. Bring to a boil. Add the flour all at once. Stir vigorously until the forms a ball. Set aside and let it cool down. I waited 30 minutes

Add 1 egg at a time to the dough mixture until it is completely mixed in. Continue this until all 4 eggs have been added.

If you want round cream puffs. Place a large heap or small heap on a lightly greased cookie sheet or jelly roll pan. They will puff up while cooking and be round. The size of the heap will determine the size of the cream puff. Usually they at least double or triple in roundness. Lightly brush egg white over top.

If you want eclairs, place the mixture in a baggie and cut off a corner of the baggie. Cut out a large cut for big eclairs and a small cut for small eclairs. Lightly brush egg white over top.

Bake them at 375 degrees for 30-35 minutes for large eclairs and less time for smaller pastries. Start with 15 minutes and go from there.

When they are completely cooled, cut off the tops so you can fill them with the custard. Reserve the tops to place back on after they are filled. The chocolate frosting will then go on top of that.

Custard filling
I used the cook n serve vanilla pudding. If you have a favorite custard you can use that. Use the box instructions and keep in refrigerator until it is set.

Chocolate frosting
**Use your favorite chocolate frosting** OR
1 cup semi sweet chocolate chips
2 TB butter
2 TB light corn syrup
2 TB milk

Put in a small saucepan and cook over medium heat until it is all melted and blended in together.

Pour over the tops of the eclairs. It will thicken and set.

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