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

For creamier glaze, substitute milk for 2 tablespoons of water

2

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

3

Grease a baking sheet or line it with parchment paper

4

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

5

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

6

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

7

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

8

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

9

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

10

Remove from the oven and allow the shells to cool

11

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

12

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

13

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

14

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

15

Remove from heat and transfer to a mixing bowl to cool

16

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

17

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

18

Heat gently until the mixture has melted

19

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

20

If the icing is too thick, add a little more 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