This is probably one of my all time favorite
deserts with Chocolate Covered Strawberries
coming in a close second. There are a few
steps and it is a little timely to make but this
I'm sure will be one of your families favorites too!
Hope you enjoy..
Choux Pastry Puffs
1/2-cup butter (no substitutes)
1-cup all-purpose flour
In a saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth and shiny.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove puffs to wire racks. Immediately cut a slit in each for steam to escape. Cool. Split puffs and remove soft dough.
2 cups milk
1/4 cup white sugar
2 egg yolks
1/3 cup white sugar
2 tablespoons butter
1-teaspoon vanilla extract
In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs.
Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in.
Pour into a heatproof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
2 (1-ounce) squares chocolate
2 cups sugar
1 cup whipping cream
Melt chocolate in top of double boiler add sugar and cream. Cook over medium heat until soft ball stage.
Let cool and beat until smooth. Ice tops of the eclairs.