Mel's Eclairs

Serves: 3

Lelia Marks

1 January 1970

Based on User reviews:

51

Spice

48

Sweetness

51

Sourness

38 mins

Prep time (avg)

4.5

Difficulty

Ingredients:

2 tbsps

Water

1 tbsp

Butter

5 tbsps

All-Purpose Flour

2

Eggs

6.5 tbsps

White Sugar

1 tsp

Salt

1.5 cups

Milk

1

Egg (lightly beaten)

2 tsps

Almond Extract (optional)

1 cup

Sugar (confectioners')

Directions:

1

Preheat an oven to 400 degrees F (200 degrees C)

2

Grease a baking sheet or line it with parchment paper

3

Bring 2 tablespoons of water and 1/4 cup of butter to a boil in a saucepan

4

Reduce the heat to low and add 1/2 cup of flour, stirring vigorously until the mixture forms a ball

5

Transfer the mixture to a mixing bowl or stand mixer and beat in the eggs, one at a time

6

Pipe the mixture onto the baking sheet using a pastry bag, a plastic zipper bag with the corner cut off, or just shaping it with a spatula

7

You should have six 4-inch fingers or 12 smaller eclairs

8

Bake the pastries in the hot oven until they are puffed and golden (30 to 50 minutes, depending on their size)

9

Remove from the oven and allow the shells to cool

10

To make the custard, mix the 6 1/2 tablespoons of white sugar, 5 tablespoons of flour, and salt in a saucepan

11

Stir in the milk and bring the mixture to a boil over medium heat

12

Pour the hot milk mixture in a steady stream into the beaten egg, whisking constantly

13

Return the mixture to the saucepan and bring just to a boil, stirring constantly

14

Remove from heat and transfer to a mixing bowl to cool

15

Stir in the almond extract; cover the surface with plastic wrap and refrigerate until you're ready to fill the eclairs

16

For the glaze, combine the chocolate, 1 tablespoon of butter, and 2 tablespoons of water in a saucepan

17

Heat gently until the mixture has melted

18

Remove from the heat and stir in 1/2 cup of confectioners' sugar

19

If the icing is too thick, add a little more water

20

For creamier glaze, substitute milk for 2 tablespoons of water

21

Cut the tops off of the cooled shells and fill them with the custard

22

Replace tops, and glaze them with the chocolate icing