Chocolate Eclairs
Ingredients:
Custard Filling
3 cups milk
1/2 cup sugar
3 tablespoons cornstarch
4 egg yolks
2 teaspoons vanilla extract
Eclair Shells
1/2 cup butter
1/4 teaspoon salt
1 cup flour
4 eggs
Chocolate Glaze
12 ounces semisweet chocolate chips
1/4 cup shortening
1/4 cup light corn syrup
6 tablespoons milk
Instructions:
To make the custard filling, slowly heat the milk in a medium saucepan just until bubbles begin to form around the edge.
Combine the sugar and cornstarch in a small bowl, and mix well. Add the mixture to the hot milk all at once and cook, stirring, over medium heat until boiling. Reduce the heat and simmer for 1 minute.
Temper the egg yolks by placing them in a bowl and beating a small amount of the hot milk into the yolks. Pour the beaten egg yolks back into saucepan and cook, stirring, over medium heat until the mixture boils and thickens. Then stir in the vanilla.
Place waxed paper on the surface of the custard to prevent a skin from forming and refrigerate until ready to use.
Preheat the oven to 400°F.
To make the éclair shells, place the butter and salt in a medium saucepan with 1 cup of water and bring the mixture to a boil. Remove from the heat and stir in the flour. Beat over low heat until the mixture leaves the sides of the pan. Remove from the heat and beat in the eggs, one at a time, until shiny, satiny, and broken into strands.
Drop the mixture onto an ungreased baking sheet, forming 12 4×1-inch strips spaced 3 inches apart, and bake for 35 to 40 minutes. The shells will sound hollow when tapped, and you should keep them away from drafts.
To make the chocolate glaze, melt the chocolate chips and shortening in a small saucepan. Add the corn syrup and milk and stir until the mixture is uniform.
To assemble, cut the eclair shells in half, fill them with cream, and drizzle chocolate glaze on top. Store in an airtight container in the refrigerator.
