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Name: Chocolate Eclairs
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 9
Cuisine: American
Ingredients: 2 1-oz squares chocolate; 1/2 c Butter; 1 c All-purpose flour; 1 c Whipping cream; 4 Eggs; 2 tb Butter; 1 c Water; 3 tb Hot water; 1 5.1-oz pk instant vanilla pudding; 1/4 ts Salt; 2 1/2 c milk Cold; 1 ts Vanilla extract

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Chocolate Eclairs

2 1-oz squares chocolate
1/2 c Butter
1 c All-purpose flour
1 c Whipping cream
4 Eggs
2 tb Butter
1 c Water
3 tb Hot water
1 5.1-oz pk instant vanilla pudding
1/4 ts Salt
 FILLING
2 1/2 c milk Cold
1 ts Vanilla extract
 FROSTING

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 <swcoate@PEGANET.COM> on Feb 1, 1998

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Nutrition

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Serving Size: 1 Serving (212g)
Recipe Makes: 9

Calories: 408
Calories from Fat: 263 (64%)

Amt Per Serving		% DV

	Total Fat 29.2g	39 %
	Saturated Fat 14.6g	73 %
	Monounsaturated Fat 9.2g
	Polyunsanturated Fat 2.3g
Cholesterol 516mg		159 %
Sodium 460.4mg		16 %
Potassium 236.8mg		6 %
Total Carbohydrate 19.6g		6 %
	Dietary Fiber 0.6g	3 %
	Sugars, other 19g
Protein 16.9g		24 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 408

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