Eclairs
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Vanilla Custard Cream filling
- 2 cups milk
- 2/3 cup granulated sugar
- 2 TBS. flour
- 2 TBS. cornstarch
- 1 TBS. vanilla extract (or 2-3 split vanilla beans)
Heat milk in saucepan almost to boiling point; remove from heat. If using vanilla bean steep in milk and strain. In bowl mix eggs and sugar with a wire whisk till thick and pale yellow. Stir in flour and cornstarch and beat until no lumps remain. Gradually add about 1 cup of the hot milk, stirring constantly. Stir egg mixture into milk remaining in pan and cook over moderately low heat for 3-4 minutes, until mixture is very thick and bubbling. Pour mixture into a bowl and add vanilla, cover with plastic and refrigerate 2-3 hours until cold. Makes about 2 cups filling.
Chocolate Sauce for Eclairs
- ½ cup unsweetened cocoa
- ½ cup heavy cream
- 1/3 cup light brown sugar- packed
- ¼ cup granulated sugar
- 3 TBS. butter or margarine
- ½ tsp. vanilla extract
- dash of salt