0 Picture
Ingredients
- 1/4 cup unsalted butter, chopped
- 1 cup all-purpose flour, sifted
- 4 eggs, beaten
- 1 1/4 cups heavy cream
- 1 Tbsp confectioners' sugar, sifted
- 1/2 tsp vanilla
- 2 oz semisweet chocolate, melted
Details
Preparation
Step 1
1. Preheat the oven to 400 degrees F and line two cookie sheets with waxed paper. Put the butter in a saucepan with 1 cup water. Stir over low heat until melted. Bring to a boil, then remove from the heat and add all the flour. Beat with a wooden spoon until smooth. Return to the heat and beat for two minutes, or until the mixture forms a ball and leaves the side of the saucepan. Remove from the heat and transfer to a bowl. Cool for 5 minutes. Add the beaten eggs, a little at a time beating well between each addition, until thick and glossy--a wooden spoon should stand upright.
2. Spoon the mixture into a pastry bag with a 1/2 inch plain tip. Pipe 2 1/2 inch eclair shapes on the cookie sheets. Bake for 10 minutes, then reduce the heat to 350 degrees F and bake for 10 minutes, or until golden and puffed. Poke a hole into one side of each eclair and remove the soft dough from inside with a teaspoon. Return to the oven for 2-3 minutes. Cool on a rack.
3. Whip the cream, confectioners' sugar, and vanilla until thick. Pipe the cream into the side of each eclair. Dip the top of each eclair in to the melted chocolate, then return to the wire rack for the chocolate to set.
Makes 24
Review this recipe