Miniature Eclairs
INGREDIENTS
1/2 cup butter
1 cup water
1/8 teaspoon salt
1 cup all-purpose flour
4 eggs
1 cup water
1/8 teaspoon salt
1 cup all-purpose flour
4 eggs
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Grease baking sheets.
In a heavy saucepan, combine 1/2 cup butter, water and salt over medium-high heat. Bring to a boil, then reduce heat to low. Pour in flour all at once and stir vigorously until fully incorporated and mixture forms a ball. Remove from heat, let rest 5 minutes. Then beat in eggs, one at a time, until well combined.
Drop dough into twelve equal mounds on baking sheets. Spread each mound into a 4x1/2 inch rectangle.
Bake in preheated oven 35 minutes, until golden. Remove from oven and make a one-inch slit in the side of each eclair. Reduce heat to 375 degrees F (190 degrees C). Return eclairs to oven for 10 minutes. Transfer to a wire rack to cool completely.
Preheat oven to 400 degrees F (200 degrees C). Grease baking sheets.
In a heavy saucepan, combine 1/2 cup butter, water and salt over medium-high heat. Bring to a boil, then reduce heat to low. Pour in flour all at once and stir vigorously until fully incorporated and mixture forms a ball. Remove from heat, let rest 5 minutes. Then beat in eggs, one at a time, until well combined.
Drop dough into twelve equal mounds on baking sheets. Spread each mound into a 4x1/2 inch rectangle.
Bake in preheated oven 35 minutes, until golden. Remove from oven and make a one-inch slit in the side of each eclair. Reduce heat to 375 degrees F (190 degrees C). Return eclairs to oven for 10 minutes. Transfer to a wire rack to cool completely.
Fill with pudding or cream of choice
Chocolate Glaze:
1 bag of chocolate chips
Half a stick of butter
1/4 cup milk
DIRECTIONS
Melt butter over low heat
Add chips and milk
keep stirring until ladeling on to top of eclairs.
No comments:
Post a Comment