Eclairs Filled With Chocolate Cream

By Addie

Ingredients

• ECLAIRS:
• 1/2 cup of butter
• 1 cup of water
• 1 cup of flour
• 4 eggs
• ........................
• CHOCOLATE WHIPPED CREAM:
• 4-6 Nectresse packets (8-10 teaspoons sugar?)
• 1 tsp vanilla extract
• 2 tablespoons cocoa powder
• 1 cup heavy whipping cream

Preparation

Step 1

I used the recipe for cream puffs from my orange 1970 Betty Crocker cookbook. Preheat oven to 400°F. Bring 1/2 cup of butter and 1 cup of water to a boil. Over low heat, quickly stir in 1 cup of flour until a ball forms.

Remove from heat and beat in 4 eggs until smooth.Put the dough into a pastry bag and pipe onto an ungreased cookie sheet. Bake for 30-35 minutes until golden brown.
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While the eclair shells cooled, I placed my stainless mixing bowl and whisk in the refrigerator. Once everything was cool, I gathered the ingredients to make the chocolate whipping cream for the filling.

4-6 Nectresse packets (8-10 teaspoons sugar?)
1 tsp vanilla extract
2 tablespoons cocoa powder
1 cup heavy whipping cream

Using the cold mixing bowl and cold whisk, whip together 1 cup of cold heavy whipping cream and the chocolate paste. It only takes a couple of minutes to turn into luscious chocolate whipped cream! Cut open the eclairs and pipe in the chocolate whipping cream. This recipe only made enough to fill half of the eclairs so I made some vanilla whipped cream to fill the rest of them. I melted some chocolate chips and drizzled it on the top of the eclairs. They were sooo delicious!!