I need a recipe for eclairs ( Archived) (6)

Vanilla Custard

Description: "Vanilla Custard for Eclairs."
Source: "Chef James while at Brittany Hill"
Recipe By: James T. Ehler
Servings: 10


Step One
1/2 tablespoon Salt
1/2 pound Sugar
1 3/4 ounces Cornstarch

Step Two
1 Quart Milk
1/2 Tablespoon Vanilla
15 each Egg Yolks


[1) Mix Salt, Sugar & Corn Starch together.

[2) Mix Milk, Vanilla, & Egg Yolks together.

[3) Combine both mixtures.

[4) In a double boiler, slowly bring mixture to heat. STIR CONSTANTLY.
Cook until custard is thick and bubbling.

[5) Pour into shallow pan, cover with plastic wrap right on top of custard, and refrigerate.

You MUST STIR this mixture CONSTANTLY to avoid lumping.


That's a possible one.
Probably find more Online.

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CHOUX PASTE for Cream Puffs

PÂTE À CHOUX or Choux paste for cream puffs and eclairs.
Yield: 10 Eclairs
Recipe By: James T. Ehler

Step One
2 Cups Water
1/2 pound Butter

Step Two
2 Cups Flour

Step Three
8 Whole Eggs


[1) In a round braiser, melt Butter in Water, and bring to a boil.

[2) Add Flour and stir with either a wooden spoon or rubber spatula.
Stir until batter leaves sides of braiser.

[3) Take off heat and put in Mixer with paddle.

[4) Mix on low speed and add eggs one by one, allowing each egg to mix into the batter.

[5) Pipe out of a pastry tube into 1" by 5 1/4" eclairs, onto a lightly oiled full sheet pan.
Pipe 2" rounds for cream puffs.

[6) Bake at 400 for 25 minutes. Inside should be dry.

Open oven door, turn off oven and let pan sit on open door to cool slowly so they do not collapse.

Serving Ideas: FOR ECLAIRS:
Cut in half and fill with Vanilla Custard.
(See recipes: Vanilla Custard and Chocolate Sauce.

Top with Chocolate Sauce and Fresh Whipped Cream.
Garnish with Chocolate shavings.


Find some HERE::

Nah, conrads recipe is too long and complicated. Mine is simpler.

Buy a box of twinkies and squeeze the filling out of them.