The éclair originated during the nineteenth century in France. The word comes from French éclair 'flash of lightning', so named because it is eaten quickly (in a flash). It is a popular member of the pie family served all over the world.
This recipe is great and has easier mixing instructions - the eggs are added all at one time, instead of one by one. Don't be put off by the fancy title, these are surprisingly easy to make, and can be done well in advance. Just don't fill them until you're ready to serve.
What a treat for company or just for your family! Use traditional cream or fill them with your favorite puddings, add fruit. Make them your own!
|Tops cut and ready for filling.|
1 cup water
1/2 c. butter (1 stick)
1 c. flour
Vanilla Cream Pudding (recipe below)
Chocolate Icing (recipe below)
Heat oven to 400'F.
In a large pot, bring water and butter to a rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until the mixture forms a ball. Remove from heat.
Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs; continue beating until smooth. Drop dough by 1/4 cupfuls, shaping them into a more rectangular form as you do this, 3" apart onto ungreased baking sheet.
Bake for 30-35 minutes in the preheated oven, until puffed and golden brown. Centers should be dry. Cool away from drafts.
When the shells are cool, either cut off tops and fill them with the pudding mixture, then replace tops, or use a pastry bag to pipe the pudding into the shells.
When ready to serve, carefully fill puffs with Vanilla Cream Pudding. Replace tops; and frost with Chocolate Icing. If you prefer Cream Puffs, then bake them in a more rounded shape and dust with Confectioner's sugar after filling them.
Vanilla Cream Filling:
|Filled, frosted & ready to enjoy!|
(My Mom's recipe)
6 Tbsp. flour
1/2 c. granulated sugar
1/2 tsp. salt
2 c. milk
1 tsp. vanilla
2 Tbsp. butter
Combine flour, sugar, salt and eggs in saucepan and stir until smooth; gradually add milk and continue to stir constantly over medium heat, until thickened. If it looks lumpy, use a wire whisk and it will smooth out nicely. Add vanilla and butter after pudding has thickened. Store in refrigerator until ready to use.
3 Tbsp. butter
3 oz. unsweetened baking chocolate
3-4 Tbsp. water
1 c. confectioner's sugar
3/4 tsp. vanilla
In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread.
"Put on the full armor of God, so that you can take your stand against the devil's schemes." -Ephesians 6:11