Chocolate Eclairs

Chocolate Eclairs Ingredients

1 c Water	2 1/2 c Cold milk
1/2 c Butter	1 c Whipping cream
1 c All-purpose flour	1 ts Vanilla extract
1/4 ts Salt	FROSTING
4 Eggs	2 Squares; (1 oz each)
FILLING	2 tb Butter
1 pk (5.1 oz) instant vanilla	3 tb Hot water

Instructions for Chocolate Eclairs

In a saucepan, bring water and butter to a boil, stirring constantly until butter melts. Reduce heat to low; add the flour and salt. Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from the heat; add eggs, one at a time, beating well after each addition until batter becomes smooth. Using a Tbsp or a pastry tube with a no. 10 or larger tip, form dough into 4-in x 1 1/2-in strips on a greased baking sheet. Bake at 400 for 35-40 minutes or until puffed and golden. Immediately cut a slit in each to allow steam to escape. Cool on a wire rack. In a mixing bowl, beat pudding mix and milk according to package directions. In another mixing bowl, whip the cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Split eclairs; remove soft dough from inside. Fill eclairs (chill any remaining filling for another use). For frosting, melt chocolate and butter in a saucepan over low heat. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in the refrigerator. Recipe by: Jessica Campbell (ToH June/July 96) Posted to EAT-L Digest by Sean Coate on Feb 1, 1998

Main Ingredient: ChocolateCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

All-Purpose Flour	Butter	Cream	Eggs
Milk	Salt	Vanilla

Pastries Cream Butter Milk Chocolate

for flavor and categorization

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