One of my fondest memories in my childhood was staying at my Grandma Isla’s home. It was her tradition to make chocolate eclairs for us each time. I would pull up a chair the counter top and help stir the eggs into the batter. After she would bake them, I could not wait to help scoop out the egg filling. We would eat that part for a snack. It feels like home when I bite into an eclair and somehow it sends me worlds away to a time when I could not see over the counter top.
Grandma is long since passed away, but when ever I make these, I still think of her in her kitchen with her apron on working with her hands. People bite into my eclairs (drum roll) and their eyes start rolling back into their heads in shear enjoyment. They are one of the best desserts by far and worth the effort to make them.
Now, my girls enjoy helping bake eclairs with me. It is an hour of great fun. For Megan’s birthday this year, we made chocolate eclairs. What a fun birthday treat!!!
Grandma’s Chocolate Eclairs
1/2 c. butter
1 c. boiling water
1 c. flour
1/2 tsp. salt
Melt 1/2 cup butter into 1 cup of boiling water. When very hot and melted add 1 cup flour at once-1/2 tsp salt. On stove stir until well stuck together or hug ball. Take from stove and beat 1 egg at a time in the mixture. 4 eggs total. Mix until smooth. Arrange on ungreased cookie sheet (I like to use a silicone mat). I use a butter knife to slide it into a 4 inch x 1 inch oval. Bake at 425˚F for 20 min. Reduce heat to 350˚F for 10 minutes.
Watch that they puff up high and are golden brown. Cool. Cut off top. Gently scoop out the excess filling. Fill with cream or pudding. Top with chocolate frosting.
I use a butter knife to slide it into a 4 inch x 1 inch oval.
Bake at 425˚F for 20 min. Reduce heat to 350˚F for 10 minutes. Watch that they puff up high and are golden brown.
Cool. Cut off top. Gently scoop out the excess filling. Fill with cream
Top with chocolate frosting.
Homemade Vanilla Pudding
2 c. milk
2 egg yolks
1/3 c. sugar (xylitol, maple syrup, or 1/2 tsp stevia)
2 Tbs. corn starch
1/8 tsp. salt
2 Tbs. butter
2 tsp. vanillaMix milk, egg yolks, sugar, corn starch, salt, and vanilla.
Heat until boiling. Boil and stir for 1-2 minutes. Stir constantly
or it will burn on the bottom of the pan. Add butter. Mix into the
mixture. Cool and chill in the refridgerator. Serve cold. Chocolate Frosting
1/2 c. butter
2 oz. Chocolate chips
1 1/2 – 2 c. powdered sugar
2 tsp vanilla
2 Tbs cream or milk
Mix chocolate chips into butter and cream. Stir until melted.
Whisk in the powdered sugar and vanilla. Spread and serve.
I usually make a triple batch of eclairs every time because you can’t just have one! The next morning they are great to have for breakfast. Yummy!