Chocolate Eclairs
Author/Submitted by: Betty Crocker's Cookbook Servings: 12 Categories:
Chocolate
/
Cookies
/
Desserts
Ingredients: 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
softened 2
teaspoons
vanilla
CHOCOLATE FROSTING 1
ounce
unsweetened chocolate 1
teaspoon
margarine or butter 1
cup
powdered sugar 1
to 2
tablespoons
hot water
*Self-rising flour can be used.
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.
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