ECLAIRS
Pate Choux
1 cup water
½ cup margarine
¼ teaspoon salt
1 cup unsifted flour
4 large eggs
  1. Preheat oven to 400 degrees.
  2. In a saucepan combine the water, margarine, and salt.
  3. Over #6 on the burner bring the mixture to a boil.
  4. REMOVE from heat.
  5. Immediately, with a wooden spoon, beat in the flour all at once.
  6. Over #2 heat, place saucepan back on burner and stir until the mixture forms a ball that does not separate.  (about 2 minutes)
  7. REMOVE from heat, remove from pan, and COOL on a cold, damp dish cloth.  
  8. When cool to the touch, place in the electric mixer bowl.
  9. Add 1 egg and with the paddle attachment mix thoroughly.
  10. Then add another egg and beat, do this with each egg until the dough is shiny and satiny.  
  11. Pipe the dough on a parchment lined baking sheet.  
  12. Bake for 35 to 40 minutes or until puffed and brown.
  13. Store eclairs uncovered.
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VANILLA PASTRY CREAM
¼ cup sugar
2 Tbsp cornstarch
¼ teaspoon salt
2 cups milk
2 egg yolks, lightly beaten
3 Tbsp butter
1 teaspoon vanilla

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
  1. 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:  
  1. Cut off tops of Eclairs with sharp knife.  
  2. With fork, gently remove any soft dough from the inside.
  3. Fill puffs with pastry cream; replace tops.  
  4. Frost tops with Chocolate Glaze, and/or sprinkle with powdered sugar.  
  5. Serve soon after filling.  (Filled puffs become soggy on standing).​