Eclairs

[chief_cook2]

Eclairs

Eclairs:
1 cup (8 oz.) hot water
1/2 teaspoon salt
1/2 cup (1 stick) butter
1 1/2 cup pastry flour
5 eggs, yolks and whites beaten separately

Custard:
1 pint (2 cups) milk, boiled
2 tablespoons cornstarch
3 eggs, well beaten
3/4 cup granulated or superfine baker's sugar (caster sugar)
1 teaspoon salt, or 1 teaspoon butter

For the Eclairs:
Boil the water, salt, and butter. When boiling, add the dry flour,
stir well for five minutes, and when cool add the eggs. This is such
a stiff mixture, many find it easier to mix with the hand, and some
prefer to add the eggs whole, one at a time.

Bake mixture in pieces four inches long and one and a half wide. When
cool, split and fill with cream. Ice with chocolate or vanilla
frosting.

For the Custard:
Wet the cornstarch in cold milk, and cook in the boiling milk ten
minutes. Beat the eggs; add the sugar and the thickened milk. Cook in
the double boiler five minutes. Add the salt or butter, and when
cool, flavor with lemon, vanilla, or almond.

Note:
The custard filling can be substituted with a sweetened whipped cream
filling, if desired.

Makes 4-5 servings.