I made these Eclairs for New Years Eve and I decided it was about time I shared this recipe! many people complemented me on these eclairs saying that they were “amazing and delicious”! And I have got to say that I agree with them! These were very good, but they are a bit time consuming so if you want to make these, plan ahead! I adapted this recipe from my recipe book “1001 cupcakes, cookies, and other tempting treats. But as the usual, I did tweak a few things so that the Eclairs would come out irresistible!
1. On Sunday, I completed my first shift for the SPCA! I am an official Junior Volunteer and I absolutely love it. I mean whats better than helping animals? I get to look at dogs for 4 hours and I get to make them feel more comfortable. The bad side is that I have a shift every 2 weeks so I won’t be able to work again until February 3rd. At least I have my dog, Pounder to keep me occupied. I love Pounder, he’s like the best and smartest dog ever!! My mom actually picked me up from the SPCA and she brought Pounder with her! I was so excited to see my adorable “puppy” after 4 hours of work. Well, I shouldn’t even call him a “puppy”, he’s about 105 pounds!
2. I did order my apron from Mamamadison as my early Birthday gift! I can’t wait to recieve it. I even ordered my apron to have “Amanda’s Little Bakery” embroidered on the front! I hope that the apron comes out as beautiful as I imagined it would be. But, I do fully trust mamamadison and I know that she will do an amazing job!
3. Well, I can’t believe that I hit 300 followers on Twitter! This is amazing! I never thought that I would get this far and I Thank all of my followers who believe in me! This was an amazing surprise and I’m just super grateful so Thank You.
Yield: 10 Eclairs
1/4 cup of butter, diced
3/4 cup of all-purpose flour
2/3 cup of water
2 medium eggs
2 medium eggs,lightly beaten
4 tablespoons of granulated sugar
2 tablespoons of cornstarch
1 1/4 cups of milk ( I used 1% milk)
1 tablespoon of vanilla extract
1/4 cup of butter
2 tablespoons of milk
2 tablespoons of unsweetened cocoa
1 cup of confectioners sugar
|5. Place the mixture into a piping bag and pipe ten 3 inch long eclairs.|
|6. Bake the eclairs for 25 minutes in the oven.
7. Place the Eclairs on a cooling rack and let them cool for 5 minutes.
|8. Cut each Eclair in half (lengthwise).|
|14. Pipe the Pastry Cream onto one of each pair of Eclairs. So, you should have 10 out of 20 halves of the Eclairs covered with the Pastry Cream.|
|15. Place the other halves of the Eclairs on top of the half covered with the Pastry Cream. You should Now have 10 full Eclairs with the Pastry Cream in the middle.|
|16. Place the Eclairs (still on the cooling rack) onto a baking sheet.|