Wednesday Recipes...Chocolate Cream Eclairs

Dear Readers, please don't mind the imperfect shape (this version doesn't call for piping and you can definitely tell they are homemade). The taste is scrumptious. Yes, I said it--scrumptious. The recipe makes 12 and there are only three of us at home right now...and my men-folk are negotiating with me for one or two of my share.

Chocolate Cream Eclairs

Ingredients for Eclairs (choux pastry):

1/2 cup (1 stick) butter

1 cup water

1/4 teaspoon salt

1 cup all-purpose flour

4 eggs

Directions:

1. Prepare cream filling first (see below) so it can cool (I made mine the day before).

2. Heat oven to 400 degrees.

3. Grease cookie sheet.

4. In medium saucepan, combine butter, water, and salt. Cook over medium heat to rolling boil, stirring until butter melts. Add flour all at once; reduce heat. Stir vigorously until mixture forms a ball that does not separate.

5. Remove from heat; cool 10 minutes.

6. Add eggs, one at a time, beating with spoon after each addition about 1 minute or until smooth.

7. On prepared cookie sheet, shape scant 1/4 cup dough into fingers 4 inches long and 1 inch wide, about 3 inches apart (or pipe using a piping bag for more even appearance than I achieved following directions :).

8. Bake 35 to 40 minutes or until puffed and golden brown. Remove eclairs from cookie sheet to wire rack; cool.

Chocolate Cream Filling

Ingredients:

5 tablespoons cornstarch

1/4 cup sugar

1/4 teaspoon salt

3 cups milk (with some fat, not skim)

3 egg yolks, slightly beaten

1 teaspoon vanilla extract

1 Hershey's milk chocolate bar (7 ounces* Note this is bigger than some), broken into pieces

Directions:

1. In medium saucepan, stir together cornstarch, sugar, and salt.

2. Gradually add milk, stirring until blended. Stir in egg yolks.

3. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute.

4. Remove from heat; add vanilla and chocolate bar pieces, stirring until chocolate is melted. Pour into large bowl; press wax paper directly onto surface. Cool.

5. Makes about 4 cups filling.

   
   

   Eclair Glaze

(I created this when the glaze called for by the recipe was thin and didn't make enough. This turned out great!).

Ingredients:

6 ounces dark chocolate chips

4 teaspoons water

Directions:

1. Combine ingredients in small glass bowl.

2. Microwave on high for 30 seconds. Stir. If chips are melted, you're done. If not, microwave for another 30 seconds. That should be it!

Directions for assembly:

1. According to the recipe:

   1. Horizontally slice off a small portion from top of each eclair; set aside. Remove any soft dough from inside (I didn't do this--I want all my pastry).

   2. Spoon about 1/4 cup filling into each eclair; replace tops.

   3. Spread glaze over tops.

   4. An alternative way to assemble: Pipe filling into intact eclairs (I'll try that next time!).

   5. Refrigerate until serving time.

Note: Hershey's 1934 Cookbook, revised in 1992.