Thursday, April 15, 2010

Chocolate Eclairs

1 c. water
1/2 c. butter, cubed
1/4 tsp. salt
1 c. flour
4 eggs
2 1/2 c. milk
1 package. (5.1oz) instant vanilla pudding mix
1 c. heavy whipping cream
1/4 c. confectioner's sugar
1 tsp. vanilla extract
2 squares (1 oz each) semi sweet chocolate....(I just used 2 oz of milk chocolate chips.)
2 T. butter
1 1/4 c. powdered sugar
2 to 3 T. of hot water
In a large saucepan, bring water, butter, and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; lat stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Using a tablespoon or a pastry tube with a number 10 or large tip, (Or a plastic baggy with a hole cut on the corner.) form dough into 4in x 1 1/2 in strips (strips may vary but the pastry will puff up.) on a greased baking sheet. Bake at 400* for 35-40 mins or until puffy and gold. Remove to a wired rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs. (we left the tops semi attached and didn't take out the inside. but either way they taste great.)
In a large bowl, whisk milk and pudding mix for 2 minutes. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill eclairs with pudding mixture and replace tops.
For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator.
Our sister Mary got a new cook book. (I don't remember the name but the woman who's recipe it is, is: Jessica Campbell from Viola Wisconsin.) so we decided to take on this recipe because eclairs are probably the best dessert EVER! I thought it sounded long and drawn out to make these but honestly the time flys by. This recipe makes quite a few but they disappear so fast. My husband who doesn't even like sugar downed a ton of these so they must be good!
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