Tuesday, June 22, 2010

TAKE TIME TO ENJOY A CHOCOLATE ECLAIR TODAY!!


Homemade eclairs are very simple to make...don't let the length of
the recipe intimidate you - you can make these!  I got this



Here's what you do...

Ingredients

1/2 cup butter

1 cup water

1 cup all-purpose flour

1/4 teaspoon salt

4 eggs

1 (5 ounce) package instant vanilla pudding mix

2 1/2 cups cold milk

1 cup heavy cream

1/4 cup confectioners' sugar

1 teaspoon vanilla extract

2 (1 ounce) squares semisweet chocolate

2 tablespoons butter

1 cup confectioners' sugar

1 teaspoon vanilla extract

3 tablespoons hot water
 
(If you want to make things simpler, simply fill with
pudding - made with less milk- and use your favorite
chocolate frosting recipe)
 
Directions:



1.Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.


2.In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.


3.Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.


4.For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.


5.For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.
 
YOUR FAMILY WILL THANK YOU AND
YOUR TASTE BUDS WILL TOO!!