Eclairs -- Emily Smith

Vanilla Custard

4 cups milk---warm in big sauce pan

Whip together separately, then add to milk…

12 egg yolks

1 ½ cups sugar

8 T cornstarch

1 Teaspoon Vanilla

Stir over medium-high heat until thick. Thickens quite rapidly! Stir, stir, stir! Spread on cookie sheet and let cool.

Whip 2 Cups Heavy Whipping Cream, fold into custard once cool.

Cream Puffs

Boil:

1 C water

1/4 C butter

Stir in:

1 C sifted flour

Whip in 4 eggs one at a time

Delicately spoon desired amount on to parchment papered cookie sheet. Shape with fingers. Can also just scoop with an Ice cream scoop for perfectly round puffs.

Bake at 425° for 20 minutes then 375° for 20 minutes.

Once cool, insert custard in via pastry bag. You can also slice open, fill and top, but not as nice as when you use a pastry bag. Top with chocolate gnocchi or Chocolate Butter Cream frosting, depending on taste.

Gnocchi

8 oz Dark Chocolate (the finer quality chocolate, the better the frosting)

6 oz Milk Chocolate

1/2 Cup Heavy Whipping Cream