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Chocolate Eclairs made in the Poconos

We visit the Mountaintop Lodge at Lake Naomi Coffee and Pastry Shop where chef Don prepares chocolate eclairs.

Chef Don Thayer’s Éclair Recipe

Éclair Shell

2 cups of water

1 cup of salad oil

2 ½ cups of bread flour

½ tsp of salt

2 cups of eggs

¼ cup of water

¼ cup of evaporated milk

2 tsp baking powder

Add water and oil into a sauce pan and bring to a boil, then add the flour and salt.  Continue to stir until well heated.

Put mixture into a mixing bowl and mix it for 3 minutes to cool down a bit before adding the eggs.  Add the eggs in three parts and then mix for two minutes.

Heat the water and evaporated milk to a simmer then add the baking powder.  Stir until it foams up then add to the batter and mix for five minutes.

The batter is read to bag out for éclairs or cream puff shells.

Bake in a preheated oven at 375 degrees for 45 to 50 minutes.

Pastry Cream

2 cups of milk

1/3 cup sugar

½ cup water

2 TBL sugar

4 TBL + 1 tsp  cornstarch

1 tsp vanilla

2 large eggs

Heat the 2 cups of milk and 1/3 sugar in a sauce pan to a simmer.

Dissolve the 2 TBL sugar and corn starch in the water.  Add the eggs and vanilla.  Mix well.

Add to the milk just as it boils.  Cook until it thickens and boils in the middle.  Then take the pot off the stove right away.  Pour in a bowl or onto a cookie sheet to cool.  Refrigerate until ready to use.

Fill the éclairs or cream puffs with the pastry cream.  Top with your favorite chocolate fudge icing.