Try this Eclairs a Lorange recipe, or contribute your own.
Suggest a better descriptionFor eclairs, in small saucepan combine vegetable oil spread,salt and 3/4 cup water. Bring to a boil. When vegetable oil spread melts, remove from heat. Add flour all at once and mix rapidly with wooden spoon until mixture comes together in ball. Place saucepan over low heat for 3-4 minutes to dry dough, mixing constantly with wooden spoon. Dough should be soft and not sticky. Transfer dough to food processor or large bowl of heavy-duty electric mixture. Cool 5 minutes. Add eggs and egg white, one at a time, mixing until completely smooth after each addition. (This can be done by hand, but it is much easier in food processor or heavy-duty electric mixer. ) Coat baking sheet with nonstick spray. Fill large pastry bag (without tip) with dough. Squeeze out 8 eclairs, each 1" in diameter and 4" in length, onto baking sheet. Let stand at least 10 minutes to dry. Preheat oven to 375F. Bake 35-40 minutes or until golden and cooked all the way through. Transfer to rack to cool. Meanwhile, for pastry cream, in small saucepan, stir together milk, sugar, flour, cornstarch and salt until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens, 4-5 minutes. Remove from heat. In small bowl, lightly beat egg yolk. Gradually whisk in about 1/4 cup hot milk mixture. Whisk egg yolk mixture back into milk mixture in pan. Return pan to medium-low heat and whisk mixture until it just begins to simmer, about 30 seconds. Remove from heat. Stir in vegetable oil spread, zest and orange and vanilla extracts until smooth and melted. Transfer to bowl. Press plastic wrap directly onto surface. Cool to room temperature, then chill thoroughly in refrigerator, about 2 hours. Fold in whipped topping. Refrigerate until ready to assemble. To assemble eclairs, cut each eclair in half lengthwise. Spoon about 3 tablespoons pastry cream into each eclair bottom. Replace tops. For glaze, in small saucepan, combine condensed milk and cocoa powder. Heat over low heat, stirring constantly, until mixture bubbles and thickens, 1-2 minutes. Spread over tops of eclairs. If glaze is too thick, thin with 2-4 teaspoons of water. Serve immediately. Makes 8 eclairs. Per eclair: 177 calories; 5 g protein, 7 g fat; 82 mg cholesterol; 24 g carbohydrates; 166 mg sodium. Sneak peak at irresistible, guilt-free treats from Richard Simmons brand-new cookbook, "Sweetie Pie", printed in Womans World, 11/4/97 issue. Recipe by: Womans World 11/4/97, Richard Simmons Posted to MC-Recipe Digest V1 #878 by 4paws@netrax.net (Shermeyer-Gail) on Nov 01, 1997
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Serving Size: 1 Serving (123g) | ||
Recipe Makes: 8 | ||
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Calories: 257 | ||
Calories from Fat: 116 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.8g | 17 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 290.6mg | 89 % | |
Sodium 261.1mg | 9 % | |
Potassium 125.6mg | 3 % | |
Total Carbohydrate 25.4g | 7 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 24.7g | ||
Protein 10.1g | 14 % | |
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. |
Calories per serving: 257
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