The one to drool over

Amazing-Home-Made-Giant Eclairs

1 c water

1/2 c butter

1 c flour

4 large eggs

1. Preheat 400

2. Heat water and butter to a boil in saucepan. Stir in flour, reduce heat to low. Stir briskly over low heat about 1 min or until mixture forms a ball, remove from heat.

3. Beat in eggs until smooth. Drop by apox 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet.

4. Back 35-40 minutes or until puffed and gold. Cool about 30 mins. Cut off top third of each puff, pull out any strands of soft dough.

5. Fill puffs with Cream Filling (recipe below) and replace the tops.

6. I like to top with that shell hardening-toffee-chocolate sauce.

7. Cover and refrigerate until serving. Store leftovers in the refrigerator.

Cream Filling

1/3 c sugar

2 T cornstarch

1/8 t salt

2 c milk

2 egg yolks, beaten

2 T butter

2 t vanilla

Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir one minute, remove from heat. Stir in butter and vanilla. Pour into bowl. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate at last 1 hour until cool.