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Chocolate Éclairs




Source of Recipe


THE WEB


List of Ingredients




1 c. all-purpose flour
3 T. cocoa powder, unsweetened
2 T. sugar
1 c. water
1/2 c. butter, unsalted
1/4 tsp. salt
4 large eggs
4 c. whipped cream
Hot fudge sauce and powdered sugar


Recipe



In a small bowl, stir together flour, cocoa powder and sugar. Set aside. In a medium sized pan over medium-high heat, bring water, butter and salt to boiling, until butter is melted completely.

Add flour mixture to boiling mixture stirring vigorously, and continue to cook for about 10 minutes, until mixture forms a ball.

Add eggs one at a time, beating with a wooden spoon after each until mixture becomes smooth, about 1 minute each time.

Fit pastry bag with a 1-inch round tip and spoon batter into bag. Pipe strips of batter about 4 inches long, 1 inch wide and 3/4 inch high, placing 3 inches apart onto greased cookie sheets.

Bake pastry at 400 degrees for 32-35 minutes, until puffy. Remove pastries from cookie sheets and cool on wire racks. Set aside to cool.

An hour or so before serving, slice off tops of éclair pastries lengthwise and remove soft dough from inside. Using the same pastry bag tip, pipe whipped cream into éclairs and replace tops. Chill.

Before serving, drizzle top of éclairs with hot fudge sauce and dust with powdered sugar.