Monday, July 7, 2008

Chocolate Eclairs

These are simply delightful!

Chocolate Eclairs

1 cup water
1/2 cup margarine or butter
1 cup all-purpose flour*
4 eggs
Cream Filling
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
2 tablespoons margarine or butter
2 teaspoons vanilla


1 ounce unsweetened chocolate
1 teaspoon margarine or butter
1 cup powdered sugar
1 to
2 tablespoons hot water

Directions:Heat oven to 400 degrees. Heat water and margarine to rolling boil in 2-1/2-quart saucepan. Stir in flour; reduce heat. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth. Drop dough by scant 1/4 cupfuls onto ungreased cookie sheet. Shape each into finger 4-1/2 inches long and 1-1/2 inches wide with spatula. Bake 35 to 40 minutes or until puffed and golden brown. Cool away from draft. Cut off top one-third of each eclair and pull out any filaments of soft dough. Fill eclairs with Cream Filling. Replace tops and frost with Chocolate Frosting. Refrigerate until serving time. Refrigerate any remaining puffs. 12 SERVINGS; 260 CALORIES EACH.

CREAM FILLING Mix sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in margarine and vanilla; cool.

CHOCOLATE FROSTING Heat chocolate and margarine in 1-quart saucepan over low heat until melted; remove from heat. Stir in powdered sugar and hot water. Beat until smooth and of spreading consistency.

This is one of our classic Betty Crocker favorites. Baker Josh actually made these all by himself.