Mel&#39;s Eclairs So Tasty

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Mel's Eclairs

"These are just the best! I don't know how the eclair shells shape the pocket, however they do whenever. The custard is terrific, I propose attempting it in other things as nicely."

Ingredients :

Eclair Shells (Pate a Choux):
2 tablespoons water
1/4 cup butter
1/2 cup all-motive flour
2 eggs
Custard:
6 half tablespoons white sugar
5 tablespoons all-cause flour
1 teaspoon salt
1 half of cups milk
1 egg, lightly beaten
2 teaspoons almond extract (optional)
Chocolate Icing:
1 (1 ounce) rectangular unsweetened chocolate
1 tablespoon butter
2 tablespoons water
half cup confectioners' sugar

Instructions :

Prep : 35M	Cook : 6M	Ready in : 2H

Preheat an oven to four hundred degrees F (2 hundred tiers C). Grease a baking sheet or line it with parchment paper.
Bring 2 tablespoons of water and 1/4 cup of butter to a boil in a saucepan. Reduce the warmth to low and upload 1/2 cup of flour, stirring vigorously until the combination bureaucracy a ball. Transfer the aggregate to a mixing bowl or stand mixer and beat within the eggs, one by one.
Pipe the aggregate onto the baking sheet using a pastry bag, a plastic zipper bag with the corner reduce off, or simply shaping it with a spatula. You have to have six 4-inch fingers or 12 smaller eclairs. Bake the pastries within the warm oven till they're puffed and golden (30 to 50 mins, depending on their length). Remove from the oven and permit the shells to cool.
To make the custard, mix the 6 half tablespoons of white sugar, five tablespoons of flour, and salt in a saucepan. Stir in the milk and produce the combination to a boil over medium heat. Pour the hot milk mixture in a constant flow into the crushed egg, whisking constantly. Return the aggregate to the saucepan and produce simply to a boil, stirring continuously. Remove from warmness and transfer to a mixing bowl to cool. Stir inside the almond extract; cover the surface with plastic wrap and refrigerate until you're ready to fill the eclairs.
For the glaze, combine the chocolate, 1 tablespoon of butter, and 2 tablespoons of water in a saucepan. Heat lightly until the aggregate has melted. Remove from the heat and stir in half cup of confectioners' sugar. If the icing is too thick, add a bit more water. For creamier glaze, substitute milk for 2 tablespoons of water.
Cut the tops off of the cooled shells and fill them with the custard. Replace tops, and glaze them with the chocolate icing.

Notes :

You can use any flavored extract in location of the almond flavoring (or attempt half of almond, half of vanilla). For a yellower coloration within the pastry and an eggier flavor, use 3 eggs as opposed to two.
Reynolds® parchment may be used for easier cleanup/removal from the pan.

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