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Posted by <Roxy> - October 23, 2004 02:27 PM
Chocolate Eclairs
1 cup water
1/2 cup butter
1 cup flour
1/4 tsp. salt
4 eggs
FILLING:
2 1/2 cups cold milk
1 pkg. (5.1-oz.s) instant vanilla pudding mix
1 cup heavy whipping cream
1/4 cup sugar
1 tsp. vanilla extract
CHOCOLATE ICING:
2 squares (1 oz. each) semisweet chocolate
2 tablespoons butter
1 cup sugar
2 to 3 tablespoons hot water
In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. remove from heat. Add eggs, one at a time, beating well after each addition.
With a tablespoon or a pastry bag witha No. 10 or larger tip, spoon or pipe dough into 4-inch long x 1-1/2 inch wide strips on a greased baking sheet. Bake at 450 for 15 minutes. Reduce the heat to 325; bake 20 minutes longer. Cool on a wire rack.
For filling, combine milk and pudding mix; mix according to pkg. directions. In a mixing bow, beat cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill cooled sells. (Chill remaining pudding for another use).
For icing, melt chocolate and butter in a saucepan over low heat. Stir in sugar. Add hot water until icing is smooth and reaches desired consistency. Cool slightly. Spread over the eclairs. Chill until serving.
Chocolate Eclairs
1 cup water
1/2 cup butter
1 cup flour
1/4 tsp. salt
4 eggs
FILLING:
2 1/2 cups cold milk
1 pkg. (5.1-oz.s) instant vanilla pudding mix
1 cup heavy whipping cream
1/4 cup sugar
1 tsp. vanilla extract
CHOCOLATE ICING:
2 squares (1 oz. each) semisweet chocolate
2 tablespoons butter
1 cup sugar
2 to 3 tablespoons hot water
In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. remove from heat. Add eggs, one at a time, beating well after each addition.
With a tablespoon or a pastry bag witha No. 10 or larger tip, spoon or pipe dough into 4-inch long x 1-1/2 inch wide strips on a greased baking sheet. Bake at 450 for 15 minutes. Reduce the heat to 325; bake 20 minutes longer. Cool on a wire rack.
For filling, combine milk and pudding mix; mix according to pkg. directions. In a mixing bow, beat cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill cooled sells. (Chill remaining pudding for another use).
For icing, melt chocolate and butter in a saucepan over low heat. Stir in sugar. Add hot water until icing is smooth and reaches desired consistency. Cool slightly. Spread over the eclairs. Chill until serving.