1 c. water 1 c. flour
1 stick unsalted butter 4 eggs
Egg Wash: In a bowl, whisk together one egg and 1 1/2 teaspoons of water.
- Preheat oven to 450.
- Bring water and butter to a rolling boil, stirring until butter melts.
- Reduce heat to low: add flour.
- Stir vigorously until mixture leaves the sides of the pan and forms a stiff ball.
- Remove from heat. Add eggs, one at a time, beating well after each addition.
- Spoon or pipe lengths of dough onto a baking sheet lined with parchment paper.
- Brush the surface of each eclair with the egg wash. Use your fingers to smooth out any bumps of points of dough that remain on the surface.
- Bake at 450 for 15 minutes.
- Reduce heat to 325 and bake 20 additional minutes.
- Cool on wire rack.
Filling: There are lots of fancy fillings, but I use a large box of vanilla pudding (not instant), prepared according to the directions on the box. Cut eclairs and fill.
Chocolate Glaze:
- 2 oz semi-sweet chocolate (2 squares or 1/3 cup of semi-sweet chips)
- 2 T butter
- 1 - 1 1/2 c. powdered sugar
- 3 T milk
- 1 tsp vanilla
Melt chocolate and butter over low heat. Gradually stir in milk and powdered sugar until smooth and is desired consistency. Stir in vanilla. Cool slightly and spread over eclairs.
