My family loves these eclairs and request them all the time. I usually make them as dessert whenever we have company coming, they are always a hit! Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt.
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Homemade eclairs are a labour of love, but the reward will be a decadent mouthful of crisp pastry oozing creamy vanilla custard. Start by making the custard filling. Heat the milk until almost boiling in a saucepan. Meanwhile, mix together the sugar, egg yolks and vanilla in a bowl, then stir in the flours, a couple of tsp at a time, to a smooth paste. Sift the flour with the sugar and a pinch of salt into a small bowl.
Make the basic buns, then fill with on-trend flavours and colourful glazes for a stunning afternoon tea treat. First, make the choux pastry. Put the butter in a saucepan with ml water. Sieve the flour into a large bowl and set aside. Bring the butter and water to a fast boil, simmer until the butter has melted, then tip in the flour and beat like mad with a wooden spoon until the mixture pulls away from the sides of the pan and is lump-free.
The dough , which is the same as that used for profiterole , is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Lincoln, published in Long Johns are usually filled with vanilla pudding or custard and topped with cake icing. In Lima and Kenton, Ohio, these are more commonly known as "filled sticks". From Wikipedia, the free encyclopedia.