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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Over the years, family, friends, co-worker and students have enjoyed this tried-and-true desert. For birthdays, our sons prefer it over birthday cake. Ingredients:
1 cup water |
1/2 cup butter |
1 teaspoon sugar |
1/4 teaspoon salt |
1 cup king arthur unbleached all-purpose flour |
4 eggs |
filling: |
1/3 cup sugar |
3 tablespoons cornstarch |
2-1/2 cups 2% milk |
2 egg yolks |
1 tablespoon butter |
1-1/2 teaspoons vanilla extract |
confectioners' sugar or chocolate frosting |
Directions:
1. In a large saucepan, bring water, butter, sugar and salt to a boil over medium heat. Add flour all at one; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny.
2. Insert a large round tip into a pastry bag or heavy-duty resealable plastic bag; add batter. Pipe into 12 strips (about 3 in. long) 3 in. apart on a greased baking sheet.
3. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately cut a slit in each for steam to escape; cool.
4. For filling, combine the sugar and cornstarch in a small saucepan; gradually add milk until smooth. Bring to a boil over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
5. Stir 1 cup hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly. Remove from the heat; stir in butter and vanilla. Cool.
6. Split puffs; remove and discard soft dough from inside. Fill eclairs just before serving. Replace tops; dust with confectioners' sugar or spread with frosting. Refrigerate leftovers. Yield: 1 dozen.
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