(Please excuse the sloppiness of the chocolate. I had a lot of help dipping them from the babies.)
(Makes 10 regular or 25 mini)
*4 large eggs, room temperature
*3/4 cup all-purpose sifted flour, sifted
*1 cup white sugar
*3 cups whole milk
*4 large eggs
*1 tablespoon butter
*1 tablespoon pure vanilla extract
*1/2 cup butter
*1 cup water
*1 1/4 cups all-purpose flour
*1/4 teaspoon salt
*1/2 cup heavy cream
*4 ounces semi-sweet chocolate, coarsely chopped
~In a saucepan stir 1 cups sugar, 3/4 cup flour & 3 cups milk together.
~Bring to a boil, stirring constantly over low heat, until mixture bubbles.
~Cook, stirring 3-4 minutes, until mixture is thick.
~Remove from heat.
~Beat 4 large eggs, lightly in a medium size bowls.
~Beat in 1 cup hot milk mixture into eggs.
~Return egg mixture to saucepan.
~Cook, stirring constantly, over medium heat, 1-2 minutes until thicken, careful not to let it boil.
~Stir in 1 tablespoon butter & 1 tablespoon vanilla.
~Pour mix into a bowl, cover with plastic wrap or wax paper, directly on surface of custard.
~Refrigerate for 2 hours or until cold.
~Preheat oven to 450 degrees.
~Grease a large cookie sheet.
~In a medium saucepan, 1/2 cup butter & 1 cup water.
~Bring to a boil, cooing until butter is melted.
~Reduce heat to low, stir in 1 1/4 cups flour & 1/4 teaspoon salt.
~Stir quickly, until mixture pulls away from the sides of the pan and forms a stiff ball.
~Remove from heat.
~Add eggs one at a time, beating each one in very well before adding the next one.
~Put a size 10 tip on a large pastry bag, and fill with mixture.
~Spoon dough out with a spoon or pastry bag onto a cookie sheet about 4 inches long and 1 1/2 inches wide.
~Bake for 15 minutes.
~Reduce heat to 325 degrees.
~Bake 20 minutes more, or until a hollow sound when tapped lightly on the bottom.
~Cool on a cooling rack.
~Cut off top of eclairs with a sharp knife.
~Fill with custard filling, and replace top.
~Place in refrigerator until ready to top with glaze.
~In a small saucepan, heat the 1/2 cup cream over medium heat just until it starts to boil.
~Turn off the heat immediately.
~In a medium bowl, place the 4 ounces chocolate.
~Pour the hot cream over the chocolate and whisk until melted and smooth.
~Set aside and keep warm until ready to use.
~Dip the tops of the eclairs in the warm chocolate, or drizzle over tops of eclairs.
~Cover and refrigerate until ready to use.
-For mini eclairs: Pipe out dough to about 1 1/2 inch strips. Bake at 450 for 12 minutes, then bake at 325 for 15 minutes.
`Do not open your oven while dough is cooking or the eclairs will fall flat.
`If you are baking them on a really cold day, you may want them to cool in the oven with the door ajar. This will avoid them falling flat.