Cream Cakes, No. 1 (Ecliars a la Creme)

Ingredients

• 10 eggs Eggs
• 1/2 cupful Butter
• 3/4 lb Flour
• 1 pint Water
• 1 1/2 pints Milk
• 3 tablespoonfuls Cornstarch
• 2 cupfuls Sugar
• 5 yelks Egg yolks
• 1 tablespoonful Butter
• 2 teaspoonfuls Vanilla extract

Instructions

1. 1In a stewpan, combine water and butter. Bring to a boil. Once boiling, stir in the sifted flour with a wooden spoon. Stir vigorously until the mixture pulls away from the bottom and sides of the pan. Remove from heat and beat in the eggs, one at a time.
2. 2Place the batter in a piping bag fitted with a nozzle. Pipe the batter onto a greased baking sheet in the shape of fingers, leaving some space between each. Bake in a preheated oven at 400°F (200°C) for 20 minutes, or until golden brown.
3. 3In a saucepan, bring the milk and sugar to a boil. In a separate bowl, dissolve the cornstarch in a little water. Add the cornstarch mixture to the boiling milk and sugar. As soon as it reboils, remove from the heat. Beat in the egg yolks. Return to the heat for two minutes to set the eggs. Add the vanilla extract and butter. Let cool completely.
4. 4Once the eclairs are cold, cut the sides and fill with the pastry cream.