Eclairs Ii
Serves: 6
Lelia Marks
1 January 1970
Based on User reviews:
50
Spice
59
Sweetness
43
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Butter3 tbsps
Water (hot)1 cup
All-Purpose Flour1 tsp
Salt4
Eggs2.5 cups
Milk (cold)1 cup
Heavy Cream1 cup
Sugar (confectioners')1 tsp
Vanilla ExtractDirections:
1
Preheat oven to 450 degrees F (230 degrees C)
2
Grease a cookie sheet
3
In a medium saucepan, combine 1/2 cup butter and 1 cup water
4
Bring to a boil, stirring until butter melts completely
5
Reduce heat to low, and add flour and salt
6
Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball
7
Remove from heat
8
Add eggs, one at a time, beating well to incorporate completely after each addition
9
With a spoon or a pastry bag fitted with a No
10
10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips
11
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
12
Cool completely on a wire rack
13
For the filling, combine pudding mix and milk in medium bowl according to package directions
14
In a separate bowl, beat the cream with an electric mixer until soft peaks form
15
Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla
16
Fold whipped cream into pudding
17
Cut tops off of cooled pastry shells with a sharp knife
18
Fill shells with pudding mixture and replace tops
19
For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat
20
Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla
21
Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency
22
Remove from heat, cool slightly, and drizzle over filled eclairs
23
Refrigerate until serving