Traditional Eclairs

Name: Traditional Eclairs
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 1 dozen.
Ingredients: 1 cup water; 1/2 cup butter; 1 teaspoon sugar; 1/4 teaspoon salt; 1 cup all-purpose flour; 4 eggs; FILLING:; 1/3 cup sugar; 3 tablespoons cornstarch; 2-1/2 cups 2% milk; 2 egg yolks; 1 tablespoon butter; 1-1/2 teaspoons vanilla extract; Confectioners' sugar or chocolate frosting

Over the years, family, friends, co-worker and students have enjoyed this tried-and-true desert. For birthdays, our sons prefer it over birthday cake!—Taste of Home Test Kitchen, Greendale, Wisconsin

Ingredients

1 cup water
1/2 cup butter
1 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
FILLING:
1/3 cup sugar
3 tablespoons cornstarch
2-1/2 cups 2% milk
2 egg yolks
1 tablespoon butter
1-1/2 teaspoons vanilla extract
Confectioners' sugar or chocolate frosting

Directions

In a large saucepan, bring water, butter, sugar and salt to a boil over medium heat. Add flour all at one; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny.
Insert a large round tip into a pastry bag or heavy-duty resealable plastic bag; add batter. Pipe into 12 strips (about 3 in. long) 3 in. apart on a greased baking sheet.
Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately cut a slit in each for steam to escape; cool.
For filling, combine the sugar and cornstarch in a small saucepan; gradually add milk until smooth. Bring to a boil over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir 1 cup hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly. Remove from the heat; stir in butter and vanilla. Cool.
Split puffs; remove and discard soft dough from inside. Fill eclairs just before serving. Replace tops; dust with confectioners' sugar or spread with frosting. Refrigerate leftovers.