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Double Chocolate Eclairs

SHARON   posted 04-19-98
 
  Source:  (Recipe from Better Homes and Gardens-March 1974)
  Double Chocolate Eclairs

  1/2 cup butter or margarine 
  1 cup boiling water 
  1 cup all-purpose flour 
  1/4 teaspoon salt 
  4 eggs 
  1 recipe chocolate custard filling (recipe follows) 
  1 recipe chocolate glaze (recipe follows) 


  Preheat oven to 450 F.  

  Melt the butter or margarine in boiling water. Add flour and salt all at 
  once; stir vigorously.  Cook and stir till mixture forms a ball that     doesn't separate.  

Remove from heat; cool slightly. Add eggs, one at a time, beating well after each addition.
 
Pipe dough through a pastry tube or paper cone, making 4x3/4-
inch strips, on a greased baking sheet.(here's where you can  make them as 
large or small as you want) 

Bake in 450 degree oven 15 minutes, then in 325 degree oven for 15 minutes.
Cool completely on rack. Cut off tops of eclairs; remove soft centers. 

Just before serving, fill each with chocolate custard filling. Drizzle tops
with chocolate glaze. 
  
Makes 14 

  
 Chocolate Custard Filling  

1 cup sugar
2 tbl. all-purpose flour
2 tbl. cornstarch
1/2 tsp. salt
3 cups milk
2 (1 oz.) squares unsweetened chocolate, cut up
2 egg yolks, slightly beaten
1 tsp. vanilla
1/2 cup whipping cream


Combine sugar, flour, cornstarch and salt.  Gradually stir in milk and chocolate. Cook and stir till bubbly; cook and stir 2 to 3 minutes longer.  Stir a moderate amount of hot mixture into egg yols; return to hot mixture.  Cook and stir just till mixture boils.  Add vanilla and cool.

Beat custard untill smooth.  Whip cream to soft peaks.  Fold whipped cream into custard.


Chocolate Glaze

1 (1 oz.) square unsweetened chocolate
1 tbl. butter
1 cup sifted powdered sugar
2 to 3 tbl. milk


Melt chocolate and butter over very low heat.  Stir in powdered sugar and milk, blending till smooth and of drizzling consistency.




   

   

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