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- One of my favorite sweet treats
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to serve at cocktail parties is chocolate eclairs.
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And I've got a cup of boiling water,
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which I'm gonna add a stick of butter to,
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just gonna plot that over in there,
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gonna just let that butter kinda melt in there a second.
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All right, that's boiling, we're gonna take a cup
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of all purpose flour and just sift that
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over into our boiling water,
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just very quickly and we're gonna stir that together
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until it comes to form a ball.
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And you can see that's quickly happening.
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All right now I'm gonna break one egg at the time
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and with each egg, we'll wanna make
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sure that we stir it in good.
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When you see those eclairs in the grocery store
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do you think gosh surely that's hard to do?
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All right now last egg!
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And then we're gonna be ready to put 'em onto
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our baking sheet and pop 'em in the oven.
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Okay we got it ready,
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it's just that simple.
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Now we're gonna take our baking sheet,
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we're gonna spray it lightly
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and I'm gonna dip these up.
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Now you can make your eclairs any size that you want to
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but I just love the little round, bite sized ones,
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so I'm just gonna use like a rounded teaspoon.
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And I'm probably gonna put maybe nine of 'em
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on this cookie sheet.
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All right, now we're gonna put these in a rather hot oven
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because we kinda want them to dry out.
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We don't want them like moist and cake-like.
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So I'm gonna put 'em in a 400 degree oven
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and we're gonna cook 'em for about 25 or 30 minutes.
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And you're gonna be amazed when you see
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the magic that takes place in that oven.
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Now we have some that should be about ready and they are.
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Look how pretty those are.
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We're gonna take these after they've cooled
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and we're gonna split 'em
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and we're not gonna cut all the way through,
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we're gonna leave 'em attached back there.
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And it's amazing what we're gonna find
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when we actually open this little thing up.
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It's got a hollow center.
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They're sittin' there just waitin' on this rich custard
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that we're fixin' to make and pipe into there.
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Now our custard filling is also very very simple
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and we're gonna start with some sugar,
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and a half a teaspoon of salt
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and we just wanna mix our dry ingredients together
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real real good so that that flour won't lump on us.
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Okay so we've got that mixed up.
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Okay I'm gonna turn on the fire
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and I'm gonna slowly, add our milk,
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and if you do this process slow, it will not lump
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as badly on ya, okay so that's nice and smooth
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so now it's safe for us to add the rest of our milk.
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All right, we're gonna let our custard
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cook and begin to thicken.
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We're gonna have our eggs over here,
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I'm gonna scramble up and when our custard is right,
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we're going to temper these eggs by putting a little bit
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of the custard into our eggs and slowly heatin' 'em up
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so that when we put them into our hot custard over here,
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they won't become like scrambled eggs.
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And that's how simple the custard is to make.
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Our custards ready now
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and we're just gonna temper these eggs by pouring a little
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custard in there, warming those eggs ever so slowly.
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Great, okay here we go!
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Gonna put those tempered eggs into there
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and we're gonna stir stir stir those real quick
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and you can see how those eggs have turned our custard
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to a nice soft creamy yellow color
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and we're gonna let those cook for just a couple more
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minutes 'cause we wanna make sure our eggs are done.
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All right so that's ready.
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Now after we remove that from our heat,
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we'll wanna throw our vanilla in there
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'cause we don't want our vanilla added
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while our custard is actually cookin'
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because we don't want all that flavor to dissipate.
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So we're gonna take these delicate little puffs of air,
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and fill 'em with our chilled custard.
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Mmm, these are gonna be so delicious.
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All right, now I'm gonna talk to y'all now about
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the different toppings that you can use on your eclairs.
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You can use any kind of topping that you want.
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In fact, on these I think I'm gonna use just
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an ice cream topping that I've thinned with a little cream.
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Y'all can see why I'm gonna have to make so many of these
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'cause half of 'em won't be accounted
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for when the party starts.
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Now I wanna show you another option to your topping
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besides chocolate you can do another little twist to it
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and that's by using a caramel topping
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and this is just an ice cream topping.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
