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Discussion Starter #1
1 1/3 cups water
1 package piecrust mix - (11 oz)
3 large eggs
2 egg whites

VANILLA PASTRY CREAM
2 large eggs
2 egg yolks
1/2 cup sugar
1/3 cup cornstarch
2 cups half-and-half
2 tablespoons butter -- softened
2 teaspoons vanilla extract

CHOCOLATE GLAZE
1 cup semisweet chocolate morsels
1/4 cup whipping cream
2 tablespoons butter -- softened

Bring 1 1/3 cups water to a boil in a 3-quart saucepan over medium-high heat.
Stir in piecrust mix, beating vigorously with a wooden spoon 1 minute or until mixture leaves sides of pan.

Place dough in bowl of a heavy-duty electric stand mixer; cool 5 minutes.
Beat dough at medium speed with electric mixer using paddle attachment.
Add eggs and egg whites, 1 at a time, beating until blended after each addition.
(If desired, eggs and egg whites may be added 1 at a time and beaten vigorously with a wooden spoon instead of using the mixer.)

Spoon dough into a large heavy-duty zip-top plastic bag. (A large pastry bag
may also be used.) Cut a 1 1/2-inch opening across one corner of the bag.

Pipe 4-inch-long strips of dough 2 inches apart onto ungreased baking sheets.

Bake at 425 degrees for 20 to 25 minutes or until puffed and golden. (Do not
underbake.) Remove from oven, and cut a small slit in side of each éclair to allow steam to escape. Cool on wire racks.

Split éclairs using a serrated knife, starting at 1 long side without cutting
through opposite side. Pull out and discard soft dough inside.

Carefully spoon about 1/4 cup Vanilla Pastry Cream into each éclair; close
top of each éclair over filling. Top evenly with Chocolate Glaze. Chill
éclairs for 2 hours or freeze up to 1 month.

For Vanilla Pastry Cream: Whisk together first 4 ingredients in a 3-quart
saucepan. Gradually whisk in half-and-half. Cook over medium heat, whisking
constantly, until mixture comes to a boil. Cook 1 minute or until mixture is
thickened and bubbly. Remove from heat; whisk in butter and vanilla. Cover
and chill 4 hours. (Makes 3 cups)

For Chocolate Glaze: Microwave morsels and whipping cream at HIGH in a 2-cup
glass measuring cup 30 seconds to 1 minute or until melted, stirring twice.
Whisk in butter until blended, and spoon immediately over éclairs. (Makes 1
1/3 cups)

Variations:

Banana-Chocolate Éclairs: Follow recipe for Vanilla Cream-Filled Éclairs, adding 3 medium bananas, quartered lengthwise and thinly sliced, to Vanilla Pastry Cream after chilling 4 hours
 

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I hope you don't mind ... Mil fills these with a bit of almond extract added to instant vanilla pudding. I'm not ambitious enough to make them.
 

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Discussion Starter #4
missprimm said:
What a treat these would be. I want some one to come to tea so I have an excuse to make them!
Go ahead and make them, they freeze so you could eat one or a few when you feel like it and the company that pops in unexpectedly. ;)
 

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Discussion Starter #5
dz_blonde_girl said:
I hope you don't mind ... Mil fills these with a bit of almond extract added to instant vanilla pudding. I'm not ambitious enough to make them.
I think that your MIL's version sounds good too but I like the vanilla cream and the Banana cream eclairs. I don't make these often especially since I'm now on a low-carb diet. :(
 
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