Chocolate Eclairs
By
Angela (Grammy) Derby
@Angela_Derby
9
Ingredients
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PATE A CHOUX
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1 cwater
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1/2 cbutter
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1 cflour
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4eggs
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MOM'S BEST VANILLA CREAM:
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6 Tbspflour
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1/2 csugar
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1/2 tspsalt
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2eggs
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2 cmilk
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1 tsppure vanilla extract
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2 Tbspbutter
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CHOCOLATE ICING:
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3 Tbspbutter
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3 ozunsweetened baking chocolate
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1 cconfectioners' sugar
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3/4 tsppure vanilla extract
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3-4 Tbspwater
How to Make Chocolate Eclairs
- Heat oven to 400'F.
SHELLS:
In a large pot, bring water and butter to a rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until the mixture forms a ball. Remove from heat. - Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs; continue beating until smooth. Drop dough by 1/4 cupfuls, shaping them into a more rectangular form as you do this, 3" apart onto ungreased baking sheet. Sometimes I get a dozen, usually just 10. (I make them a little bigger.)
- Bake for 30-35 minutes in the preheated oven, until puffed and golden brown. Centers should be dry. Cool away from drafts.
- When the shells are cool, either cut off tops and fill them with the pudding mixture, then replace tops, or use a pastry bag to pipe the pudding into the shells.
When ready to serve, carefully fill puffs with Vanilla Cream Pudding. Replace tops; and frost with Chocolate Icing. If you prefer Cream Puffs, then bake them in a more rounded shape and dust with Confectioner's sugar after filling them. - MOM'S VANILLA CREAM
Combine flour, sugar, salt and eggs in saucepan and stir until smooth; gradually add milk and continue to stir constantly over medium heat, until thickened. If it looks lumpy, use a wire whisk and it will smooth out nicely. Add vanilla and butter after pudding has thickened. Store in refrigerator until ready to use. - CHOCOLATE ICING
In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread.