We're joining friends at a restaurant for a late lunch tomorrow, then back
to our house for dessert. Chocolate Eclairs are always a hit with most
people I know. This recipe has never failed to please. I make fewer but
larger eclairs than the recipe specifies. Mine are about 6 inches long.


* Exported from MasterCook *

Chocolate Eclairs

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pate a Choux (batter)
One cup whole milk
One-half cup (one stick) unsalted butter
One-half teaspoon sugar
One-half teaspoon salt
Four large eggs
Two-thirds cup flour
Pastry Cream
One cup whole milk
Six tablespoons sugar
Six and one half teaspoons cornstarch
Four large egg yolks
One teaspoon vanilla extract
Chocolate Icing
One cup dark chocolate -- finely chopped
One-half cup heavy cream

Pate a Choux (batter)

Preheat oven to 325º F.

Place milk, butter, sugar, and salt in a small heavy-bottom sauce pan and
bring to a boil over moderate heat, stirring constantly. Remove from heat,
add flour all at once and stir vigorously to combine, using a wooden spoon.
Return pan to moderate heat and cook, stirring constantly as the mixture
becomes very thick and pulls away from the sides of the pan forming a ball
in the center, about 3 minutes.

Transfer the hot mixture to the mixing bowl of an electric mixer fitted
with a paddle attachment and beat briefly on medium speed, about 2 minutes.
Add eggs one at a time, fully incorporating and ensuring the batter is
smooth after each addition.

Place pate a choux into a pastry bag (preferably disposable) fitted with a
large plain tip. Pipe batter into "fingers" (about 3 inches long) onto
parchment lined sheet pans. For eclairs of this size, each will require
about 2-1/2 tablespoons of batter.

Bake for 15 minutes then rotate pan to ensure even browning. Continue
baking until eclairs are golden brown, have a crispy exterior and, when
picked up, feel light in weight, about additional 20 minutes. Cool
completely on a wire rack before filling.

Pastry Cream

Prepare an ice bath by filling a large stainless steel bowl halfway with
ice and a small amount of water just so the mixture can be stirred. Set a
medium sized stainless bowl into the ice bath and hold to the side.

Create the pastry cream by combining 3/4 cup of the milk with 3 tablespoons
of sugar in a small heavy-bottom saucepan over medium-high heat, and bring
to a boil.

Combine cornstarch with the remaining 3 tablespoons of sugar in a medium
bowl and then stir in the remaining 1/4 cup of milk.

Whisk the egg yolks and vanilla extract into the cornstarch mixture until
smooth.

Add about one-third of the hot milk into the egg mixture, while whisking
constantly with a hand-held wire whisk. Return the tempered egg mixture to
the remaining hot milk in the saucepan.

Return pan to the heat and continue cooking, vigorously stirring with a
wooden spoon just until the mixture comes to a boil. As the pastry cream
thickens it may begin to appear lumpy. Remove the saucepan from the heat
and continue stirring vigorously until the mixture appears smooth again.
Return to heat as necessary just until the mixture comes to a boil.

Pour the pastry cream into the stainless steel bowl sitting in the ice
bath. Place plastic wrap in direct contact with the surface of the pastry
cream to prevent a skin from forming. Cool completely. Refrigerate until
needed.

Chocolate Icing

Place chocolate in a large bowl.

Place cream in a small saucepan over medium heat and carefully bring to a
boil.

Remove from heat and pour hot cream over chocolate. Stir until chocolate is
melted.

Strain and cool slightly before using or store under refrigeration and
gently rewarm as needed.

To Assemble Chocolate Eclairs:

Slice the eclair shells in half lengthwise through the center.

Gently spoon about 1 1/2 tablespoons of the pastry cream into the bottom
half of each shell.

Place the eclair tops on a wire rack and spoon about 1 tablespoon of the
warm icing across the top of each eclair.

Carefully place the iced eclair tops on each of the filled bottoms and
serve immediately or refrigerate until ready to serve.

Source:
"This recipe is from The Culinary Institute of America's Baking and
Pastry, Mastering the Art and Craft,"
S(Internet Address):
"http://www.ciachef.edu/enthusiasts/recipes/chocolate_eclairs.asp"

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.