You can buy these out, or you can make better ones at home.
eclairs Pastry
1 C. Water
1/2 C. Butter
1/4 tsp. Salt
1 C. Flour
4 large Eggs
Custard Filling
3 C. Milk
1/2 C. Sugar
3 Tbsp. Cornstarch
4 Egg yolks
2 tsp. Vanilla extract
Chocolate Glaze
12 oz. Semisweet Chocolate Chips
1/4 C. Shortening
1/4 C. Light Corn Syrup
6 Tbsp. Milk
GLAZE In top of double boiler, over hot (not boiling) water, melt chocolate with shortening. Add corn syrup and milk. Stir until smooth and well blended. Let cool slightly. Spread glaze over Eclairs. Makes 2 cups. Will glaze 12 Eclairs.
ECLAIRS Bring water, butter and salt to boil. Remove from heat and stir in flour. Beat over low heat until mixture leaves sides of pan. Remove from heat. Beat in eggs, one at a time. Beat until shiny and satiny and broken in strands. Drop three inches apart on ungreased sheet. Form 12 strips 4 x 1 inches. Bake at 400F for 35 to 40 minutes. (Will sound hollow when tapped, you should keep it from drafts). Slit tops of Eclairs and fill with custard. Spread tops with chocolate glaze, chill and serve.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes.
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Please note, no restaurant recipes are actually used, these recipes have been inspired by the restaurant originals. Unless otherwise noted, all recipes have been created by CopyKat.com.
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