1.In a small saucepan, combine the sugar, cornstarch, and salt. 2.Gradually stir in the milk. 3.Cook and stir over #4 (medium) heat until thickened and bubbly. STIR CONSTANTLY!! 4.Reduce heat to #2 (low) heat; cook and stir 2 minutes longer. 5.Remove from heat. 6.Stir in a small amount of hot filling into egg yolk; return all to the pan, stirring CONSTANTLY. 7.Bring to a gently boil; cook and stir 1 minute longer. 8.Remove from the heat. 9.Gently stir in the butter and vanilla. 10.Cool for 15 minutes, stirring occasionally. 11.Place in small bowl, cover, label and bring to back counter to be refrigerated.
CHOCOLATE GLAZE ½ cups semisweet chocolate chips 1 Tbsp shortening 1 Tbsp light corn syrup 1 ½ Tbsp milk
In a heavy saucepan, combine the chocolate chips, shortening, corn syrup, and milk.
2. Heat slowly on a very low heat setting, stirring occasionally, until mixture is smooth and well blended. Let cool slightly before using to frost Eclairs.
ASSEMBLING ECLAIRS Shortly before serving:
Cut off tops of Eclairs with sharp knife.
With fork, gently remove any soft dough from the inside.
Fill puffs with pastry cream; replace tops.
Frost tops with Chocolate Glaze, and/or sprinkle with powdered sugar.
Serve soon after filling. (Filled puffs become soggy on standing).