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“Homemade with a rich custard filling. Recipe is from my days in snow country without a bakery nearby. Better than store-bought!”
8-10 eclairs

Ingredients Nutrition


  1. Heat to a rolling boil 1 cup water and 1/2 cup butter.
  2. Stir in 1 cup flour all at once, stirring vigorously over low heat until mixture leaves the sides of pan and forms a ball.
  3. Remove from heat.
  4. Beat in thoroughly 4 eggs, one at a time,.
  5. Beat until smooth and velvety.
  6. Drop from wooden spoon unto ungreased baking sheet.
  7. Form a long ladyfinger shape; top with another small spoonful on top.
  8. Bake at 400°F for 40-45 minutes, or until dry.
  9. Allow to cool.
  10. Pull top off and remove any excess puff to form shell.
  11. Custard filling:
  12. Mix in saucepan, 1/2 cup sugar, 1/2 teaspoon salt, 1/3 cup flour.
  13. Stir in 2 cups milk, cook over medium heat, stirring until it boils. Boil 1 minute.
  14. Remove from heat.
  15. Stir 1/2 of this mixture into 4 egg yolks, slightly beaten.
  16. Add this yolk mixture to the rest in pan and bring to boiling point.
  17. Cool and blend in 2 teaspoons vanilla.
  18. Spoon in cooled eclair and top with chocolate icing.
  19. Chocolate icing:
  20. Melt the chocolate and butter over low heat.
  21. Remove from heat, stir in the powdered sugar, 2 tablespoons hot water; beat until smooth.
  22. Put the chocolate icing on and refrigerate.

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