Grandma Honey’s Cream Puffs
PÂTE À CHOUX PASTRY
1 cup water
1/2 cup butter
1 cup all-purpose flour, sifted
4 eggs
INSTRUCTIONS
Preheat oven to 400º. In saucepan, bring water and butter to a rolling boil. Add flour in one installment; stir vigorously over medium heat until mixture no longer sticks to the side of the pan and forms a ball (about 1 minute). Remove from heat. By hand, beat in eggs, one at a time. Beat until mixture is smooth and velvety. Drop from spoon onto an ungreased baking sheet. Bake until dry (approximately 45-50 minutes). Allow to cool slowly. Makes eight puffs.
Cut cooled pastries, fill with Custard Filling and ice with Chocolate Icing.
Custard Filling
1/2 cup sugar
1/2 tsp salt
1/2 cup all-purpose flour
2 cups milk
4 egg yolks (or 2 eggs), beaten
2 tsp vanilla (or other flavoring)
In a saucepan, mix sugar, salt, and flour; stir in milk. Stir over medium heat until mixture boils; boil 1 minute. Remove from heat. Stir a little more than half of this mixture into beaten egg yolks. Blend into hot mixture and bring just to boiling point. Cool and blend in vanilla.
Chocolate Icing
1 square unsweetened chocolate (1 oz)
1 tsp butter
1 cup confectioners sugar, sifted
2 tbsp boiling water
Over a double boiler, melt together chocolate and butter. Remove from double boiler; blend in sugar and water. Stir until smooth but not stiff.
Chocolate Éclairs
Place dough mixture in a pastry bag and pipe 12 fingers approximately 1-inch wide and 4-inches long. Bake as above; fill with custard and frost with chocolate icing.
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