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Chocolate Eclairs
Choux Pastry
1 cup water
1/4 tsp salt
1/2 cup butter
1 cup flour
4 large eggs
In medium saucepan, bring water, salt and butter to a boil. Remove from heat and stir in flour.
Beat flour mixture over low heat until mixture leaves the side of the pan. Remove
from heat. Beat in eggs, one at a time, incorporating completely before adding next egg. Beat mixture until shiny and satiny. On a parchment lined cookie sheet, form dough into 12 logs, about 1-inch by 4-inches. Bake at 400° F. for about 30-40 minutes. Pastry should be golden brown and sound hollow when tapped on the bottom. Cool on wire rack.
Custard
3 cups milk
1/2 cup sugar
3 Tbsp constarch
4 egg yolks
2 tsp pure vanilla extract
In a medium saucepan heat milk slowly just until bubbles form round
the edge. In a small bowl, combine sugar and cornstarch, mixing well.
Stir into hot milk all at once. Cook, stirring, over medium heat until mixture
boils. Reduce heat and simmer for 1 minute. In a medium bowl, beat egg yolks. Mix a small amount of
hot milk mixture into egg yolks to temper. Pour warmed egg yolk mixture back into sauce pan and cook, stirring, over medium heat until mixture boils and thickens. Stir in vanilla. Turn into a bowl and place waxed
paper on surface to prevent skin from forming. Refrigerate until completely chilled.
Chocolate icing
12 oz. semisweet chocolate
1/4 cup shortening
1/4 light corn syrup
6 Tbsp milk
In top of double boiler, melt the chocolate with the shortening. Add the corn syrup and milk. Stir until
smooth and well blended. Let cool slightly.
Slice eclair dough in half lengthwise. Fill bottom halves with custard and replace tops. Spread chocolate icing over top of Eclair. Assemble pastries just before serving.
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