MB’s Favorite Cream Puffs (Eclairs)

I love eclairs!!!! I made them for Chad’s birthday. I also made them for a really good friend’s birthday.. any reason to make these mouth watering pastries, make me happy!

There are quite a few steps nothing difficult. The end results are amazing!!

Mary Beth’s mother taught her how to make these from her recipes that she used over the year and added a little here and there. So this is a family passed out recipe for sure!

Filling

1/3 cup sugar
2 tblsp Corn Starch
1/3 tsp salt
2 c. Milk
2 egg yolks beaten
2 tblsp Butter
2 tsp Vanilla

Sugar, Corn Starch, Salt—Blend together put in a medium pot
Combine Milk, Eggs, gradually stirring into Sugar mixture over medium heat.

Stir constantly till boils. Once starts boiling allow for 1 minute. Remove off heat add in butter and vanilla. Let set till cool/thicken

Puffs

1/2 c. butter
1 c. boiling water

—

1 c. flour
1/4 tsp. salt
4 eggs

Melt butter in boiling water. Add flour and salt all at once! Stir fast. Cook, stir till mixture forms ball. Remove from heat. Cool a little bit. Add eggs one at a time. Beat till smooth. Drop tablespoon size on greased cookie pan. Bake 400 degrees for 35 min.

Chocolate Top

3 tblspoon Butter
LOTS of cocoa powder
Few cups of powder sugar
2 tblsp vanilla

Melt butter over saucepan, add in cocoa mix well, do not scortch chocolate. Add in powered sugar and vanilla. If too thick, add in by the 1/2 tsp full of milk to desired thickness. Must be thick to put on puffs but not too thick it wont glide off spoon slowly.

Assembly-
After puffs are cooked and pudding is thick.
Use heavy whipping cream to whip up a 1/2 cup of cream with a mixer till peaks form. Fold into your pudding. You may add some powder sugar to sweeten up the whipping cream mixture. Once you fold into the pudding, put mixture into pastry bag and fill the puffs from the top. Cover the hole on the top with your chocolate icing.

ENJOY!