Desserts! Desserts! Desserts! For you sweets lovers, here is an amazing recipe for you to try!
YIELD: 24-25 (can vary depending on the size you make them into)
- 1 cup all purpose flour
- 4oz margarine/butter
- 4 medium eggs or 3 xl eggs
- 1 cup water
- Pinch of salt
- 1/4 cup granulated sugar
- 1 cup evaporated milk
- 3 tbsp all purpose flour
- 1/4 tsp salt
- 1 tsp vanilla essence
- 1 egg
- 2 ounces chocolate
- 1 cup powdered sugar
- 2 tbsp butter/margarine
- 2 1/2 tbsp water
- To make the shells, add water, salt and butter/margarine to a pot over medium heat.
- When the butter/margarine has melted, add flour while stirring constantly. Stir until the mixture is smooth and pulls away from the sides of the pot. It should not be runny or liquid like at this point. It should be slightly firm.
- Add the mixture to a bowl and let it cool. Once cooled, add eggs one at a time. Beat each egg until fully incorporated.
- Using a piping bag and piping tip (or Ziploc bag), pipe the shells onto a greased tray. Bake for 20 minutes at 390 degrees then reduce heat to 375 degrees and bake until shells are a nice brown color and has ‘puffed up’. Set aside to cool.
- To prepare the filling, add the milk, sugar, salt, vanilla essence, flour to a pan over low/medium heat. Whisk until the mixture thickens up and becomes smooth with no clumps of flour. Once you see a few bubbles starting, add the egg.
- Slowly whisk the egg in. Be very careful not to add the egg all at once as it can result in a scrambled egg due to the heat in the pot. Keep whisking the mixture for 1-2 minutes. Be careful as the mixture can easily burn in this step. Remove from the heat and set it aside to cool.
- Once cooled, cut along the sides of the shells and using a piping bag or ziploc bag, fill each shell with the filling.
- To make the glaze, add water, chocolate and margarine/butter to a pan over low heat. Whisk until the chocolate is properly melted. Ideally another option is to add the ingredients to a bowl that is placed over a pot of boiling water and whisk until the chocolate is melted.
- Add the powdered sugar slowly while whisking. Whisk until mixture is smooth and can easily fall off a spoon. The mixture should not be too watery or runny.
- Using a spoon, drizzle chocolate over each of the stuffed eclair shells.
- Chill and enjoy!
- 3 eggs can be used instead of 4 if they are very large.
- If you don’t have piping bags, you can use a ziploc bag.
- If the chocolate glaze is too thick, add 1-2 drops of water (or more) and whisk well.
These eclairs are soooo yummy! You guys need to try them!
Check out the video here: