I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Friday, February 11, 2011


Most people are under the impression that these are hard to make. Not true. Very easy to make, but a little time consuming. Theywill be a big hit at any party or just for your family.

(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.

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