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Chocolate Éclairs




Source of Recipe


Marilyn Harris


List of Ingredients




Pastry:
1 cup water
1 stick butter, cut into 8 pieces
1 cup flour
1/2 tsp. salt
4 large eggs
Glaze:
2 cups powdered sugar, sifted
2 tbsp. melted butter
2 tbsp. melted unsweetened chocolate
1 tsp. vanilla extract
3 to 4 tbsp. half-and-half or milk


Recipe



In a heavy, medium saucepan combine the water and 1 stick butter. Bring to a boil over medium heat. Butter should be completely melted. Stir in the flour and salt and cook, stirring with a wooden spoon until the mixture leaves the side of the pan into a smooth ball. Remove from the heat. Allow to cool for a couple of minutes, then put into food processor. Add the eggs and process until the mixture is smooth and glossy. Spoon the pastry into a large pastry bag fitted with a #8 star tip. Pipe ovals about 3 1/2" long onto a greased baking sheet, leaving space between for them to expand. Place in a preheated 400°F oven and bake for 35 to 40 minutes. Remove from oven and prick the sides with the tip of a small sharp knife to allow the steam to escape. Return to the turned off oven with door ajar for 5 minutes. Cool, cut in half lengthwise and fill with either prepared vanilla pudding or stiffly beaten, sweetened heavy cream.
Chocolate Glaze: Stir together the sugar, melted butter, chocolate and vanilla. Add 3 tbsp. milk. Add the fourth tbsp. if needed to make a mixture that is easy to spread.

Top éclairs with the chocolate glaze and chill until ready to serve.


YIELD: 18 - 20 Eclairs