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  • 1 cup boiling water
  • 1/2 cup butter
  • 1 teaspoon salt
  • 1 cup cake flour
  • 5 eggs
  • Creame Patissiere ( recipe below )
  • 1 package Dark Chocolate Chips
Combine water, butter, and salt in top of a double boiler. Cook over boiling water until butter melts.
Add flour, all at once, stirring vigorously over boiling water until mixture leaves sides of pan and forms a smooth ball. Remove from heat, and cool slightly.
 Add eggs, one at a time, beating well after each addition; beat until batter is smooth. (batter will be slightly thin.
 Spoon batter into a pastry bag fitted with 1/2 inch plain tip.
 Pipe batter into 4 x 1-inch strips on greased baking sheets. Bake at 400 degrees for 2 minutes. Remove from oven and cool baked pastry completely on wire racks.
 Spoon Creame Patissiere into a pastry bag fitted with a 1/4-inch plain tip. Make a small hole in both ends of baked pastry. Pipe Creame Patissiere into one end. Frost top of each eclair with Chocolate Butter Frosting. Chill.
Yield: 2 1/2 dozen

Creame Patissiere

Creme Patissiere
  • 1 cup sugar
  • 1/2 cup cornstarch
  • pinch of salt
  • 4 cups, divided milk
  • 8 egg yolks
  • 1 tablespoon vanilla extract
Combine first 3 ingredients in top of a double boiler; add 1/2 cup milk, and mix well. Set aside.
Scald 3 cups milk; gradually add to cornstarch mixture in top of a double boiler, stirring constantly. Place over boiling water and cook, stirring constantly., until mixture is thick.
Remove from heat.Beat egg yolks in a small mixing bowl; add remaining milk. Add yolk mixture to cornstarch mixture, stirring constantly. Place over boiling water and cook, stirring constantly, until mixture is very thick.
Remove from heat; let cook, stirring occasionally to prevent a crust from forming. Stir in vanilla.
 Filling for 2 1/2 dozen


Chocolate Butter Frosting

Chocolate Butter Frosting
  • 3 ( 1 ounce) unsweetened baking chocolate
  • 1 tablespoon butter
  • 1/4 cup plus 2 tablespoons whipping cream
  • 1/4 teaspoon salt
  • 3 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract
Melt chocolate squares and butter in a heavy saucepan over low heat.
Remove from heat; stir in whipping cream and salt.
Gradually add sugar, stirring until well blended.
Let cool; stir in vanilla. Use immediately.
Yield: Frosting for 2 1/2 dozen

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