The Richmond Register

Lifestyles & Community

February 26, 2013

Oh, those sweet things called baked goods!

Table Talk

RICHMOND — The Madison County Extension Homemakers have a baking club that meets at 6 p.m. on the fourth Thursday of each month.

At the February meeting, Betty Scheiderman taught this great baked item that was very easy to make. She has shared this recipe for all to try.

This is Betty’s mom’s recipe. I think it was originally in the Better Homes and Garden cookbook.

Éclairs

Servings: 14

Categories: Dessert, Pastry

Source: Mom

Ingredients:

1/2 cup butter

1 cup flour sifted

1/3 tsp salt

4 eggs

Pudding

1/3 cup sugar

1 Tbsp flour

1Tbsp cornstarch

1/4 tsp salt

1-1/2  cup milk

1 slightly beaten egg yolk

1 tsp vanilla

1/2 cup whipped cream

Icing

6 ounces semi-sweet chocolate chips

6 Tbsp butter

Directions:

Melt butter in 1 cup boiling water. Add flour and salt all at once. Stir vigorously.

Cook and stir until mixture forms a ball that doesn't separate. Remove from heat, cool slightly. Add eggs one at a time, beating well after each until smooth.

Make 4x3/4 inch strips on greased cookie sheet or parchment paper. You can use a pastry bag for this step.

Bake at 450 degrees for 15 minutes, then 325 degrees for 25 minutes. Remove from oven, split. Then turn oven off and return to oven, let dry for about 20 minutes.

Pudding for Éclairs

In sauce pan, combine sugar, flour, cornstarch and salt. Gradually stir in milk, cook and stir until mixture thickens and boils; cook and stir 2 to 3 minutes longer.

Stir a little hot mixture into egg yolk, return to hot mixture. Cook and stir until mixture just boils. Add vanilla; cool, beat smooth fold in whipped cream.

Icing for Éclairs

Melt butter and add chocolate, stir until melted.

Fill éclairs with pudding then ice, keep refrigerated until serving.

* If you use pudding mix, use 1-3/4  milk instead of the 2 cups called for on the box.

Roll making adventure

I remember one time I was in charge of making rolls at EKU one Saturday.

Cobb, the head baker, was off, but she left me the instructions on how to make the rolls. I had helped make them in the past, but never alone by myself in the bakery.

So, being the smart “college student” that I was, I decided that since I was by myself and wanting to get off early that day, I would triple the recipe.

You have to understand that the one single recipe was for 250 rolls. Have you ever seen the TV scene where Lucy and Ethel made the chocolate candy and it got the best of them as they could not keep up with the production.

That is what happen to my roll adventure. I had divided it into three piles on three different tables and as soon as I got one pile punched down, another was crawling off the table. I finally had to give in and call for help.

You should have seen the look on Sondra McIntosh’s face when she came into the bakery and let out a scream that could be heard in downtown Richmond. I was never again left alone in the bakery, that was for sure. But I did get over 1,000 rolls done that day.

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