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Chocolate Eclairs

Pastry:
1 cup water
1 stick butter
1 cup flour
1/2 tsp. salt
4 large eggs

Glaze:
2 cups powdered sugar, sifted
2 tbsp. melted butter
2 tbsp. melted unsweetened chocolate
1 tsp. vanilla
3-4 tbsp. half-and-half or milk

Preparation:
In a heavy, medium saucepan combine the water & 1 stick butter. Bring to a boil over medium heat.
Butter should be completely melted.
Stir in the flour & salt & cook, stirring with a wooden spoon until the mixture leaves the side of the pan into a smooth ball.
Remove from the heat.
Allow to cool for a couple of minutes, then put into food processor.
Add the eggs & process until the mixture is smooth & glossy.
Spoon the pastry into a large pastry bag fitted with a #8 star tip.
Pipe ovals about 3 1/2" long onto a greased baking sheet, leaving space between for them to expand.
Place in a preheated 400- F oven & bake for 35-40 minutes.
Remove from oven & prick the sides with the tip of a small sharp knife to allow the steam to escape.
Return to the turned-off oven with door ajar for 5 minutes.
Cool,
cut in half lengthwise & fill with either prepared vanilla pudding or stiffly beaten, sweetened heavy cream.

Chocolate Glaze:
Stir together the sugar, melted butter, chocolate & vanilla.
Add 3 tbsp. milk.
Add the fourth tbsp. if needed to make a mixture that is easy tospread.
Top eclairs with the chocolate glaze & chill until ready to serve.
Makes 18-20 eclairs.
 
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