How to make it

  • Preheat the oven to 350 degrees F
  • Combine the water and butter for the pastry in a deep saucepan and bring to the boil. Once boiling rapidly, take the pan off the heat.
  • Stir in the flour all at once and beat just until the mixture leaves the sides of the pan. Spread out onto a plate to cool.
  • When cool, return to the saucepan and gradually add the beaten egg. Beat in well in between each addition of egg until the paste is smooth and shiny - should be of soft dropping consistency, but holding its shape well. It may not be necessary to add all the egg. Pipe or spoon into strips of about 3 inches long. spaced well apart on lightly-greased baking sheets.
  • Sprinkle the sheets lightly with water and place in the oven. Immediately increase oven temperature to 375 degrees F.
  • Make sure the pastry is very crisp before removing it from the oven, this will take about 20-30 minutes cooking time. If the pastry is not crisp, return to the oven for a further 5 minutes..
  • To Prepare the filling, separate the whole egg and reserve the white. Mix the egg yolks and sugar together, sift in the flours and add about half the milk, stirring well. Bring the remainder of the milk to the boil and pour onto the yolk mixture, stirring constantly.
  • Return the mixture to the pan and stir over heat until boiling point is reached. Take off the heat and whip the egg white until stiff but not dry. Fold the egg white into the mixture and return to the heat. Cook gently for a bout 1 minute, stirring occasionally. Add the vanilla extract at this point. Pour the mixture into bowl and press a sheet of wax paper directly onto the surface of the filling and leave it to cool.
  • Sift the confectioners' sugar into a bowl and add hot water, stirring constantly until the mixture is of thick coating consistency. The icing should cover the back of a wooden spoon but run off slowly. Add the vanilla extract.
  • To assemble the eclairs, cut the choux pastry almost in half tengthwise and either pipe or spoon in the filling. Using a large spoon, coat the top of each eclair with a smoth layer of glace icing. Allow the icing to set before serving. (1-2 tsps oil added to the icing will keep it shiny when set.)

Reviews & Comments 2

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  • baker1313 5 years ago
    My Kind of recipe! Looks excellent Snuffy!!! Thanks so much--10 forks for this one!
    Was this review helpful? Yes Flag
  • krumkake 5 years ago
    Oh, homemade eclairs...a dessert made in heaven, and these DO sound heavenly! My husband would love it if I made homemade!! Thank you for sharing this one...Krumkake
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