These chocolate eclairs are one of Dusty’s absolute favorite desserts! In fact, he’s so fond of them that Jane, my soon-to-be mother-in-law shared this recipe before Dusty and I were married. She told me that she wanted to make sure that her son would always be able to enjoy these tender, tasty pastries! Don’t let the length of the recipe intimidate you! I promise that they’re really easy to make!

Chocolate Eclairs

1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup flour
4 eggs

Eclair Filling

2/3 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
3 cups milk
3 egg yolks, slightly beaten
1 tablespoon butter or margarine
1 1/2 teaspoon vanilla extract

Eclair Frosting

1 (1 ounce) square semisweet chocolate
1 teaspoon butter
1 cup sifted powdered sugar
2 tablespoons boiling water

Heat water and butter to rolling boil. Add flour to water and butter. Beat vigorously by hand over low heat until mixture forms a ball, about 1 minute. Remove from heat, add eggs one at a time. Beat until smooth. Shape into fingers 4 inches long and 1 inch wide on baking sheet lined with aluminum foil, shiny side up. Bake in 400 degrees oven 45 – 50 minutes. Cool and cut open. Scrape out excess dough and fill with custard. To make custard filling, mix sugar, cornstarch and salt in saucepan. Gradually stir in milk. Cook over medium heat until it thickens and boils. Boil 1 minute. Remove from heat. Gradually stir at least half of hot mixture into egg yolks. Then quickly blend into hot mixture in saucepan. Boil 1 minute more, stirring constantly.
Remove from heat and add butter and vanilla. Cool. For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs.

Yield: 9 eclairs