Friday, April 29, 2011

Chocolate Eclaires

1 Cup water
1/2 Cup butter
1 Cup flour
1/4 teaspoon salt

2 1/2 Cups cold milk
1 PKG (5.1 ounces) instant vanilla pudding mix
1 Cup heavy whipping cream
1/4 cup powered sugar
1 teaspoon vanilla

2 ounces semisweet chocolate
2 tablespoons butter
1 1/4 cups powered sugar
2 to 3 tablespoons hot water

1. In a large saucepan, bring water and butter to a boil. Add flour and salt all at once and 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. Continue beating until mixture is smooth and shiny.

2. Using atablespoon or a pastry tube with a No. 10 or lare tim form dough into 4 in. x 1-1/2in. strips on a greased baking sheet. Bake at 400 degrees for 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; Remove tops and set aside. Ddiscard sort dough from inside. Cool eclairs.

3. In a large bowl, beat milk and pudding mix according to package directions. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Split eclair; Remove soft dough from inside. Fill eclairs (Chill any remaining filling for another use).

4. For frosting in a microwave melt chocolate and butter; Stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistence. Cool slightly. Frost eclairs. Store in refigerator.

(I made ganache to go over the top rather than the frosting).

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