Double Chocolate Eclairs
Ingredients
- 1/2 cup butter or 1/2 cup margarine ⓘ
- 1 cup boiling water ⓘ
- 1 cup all-purpose flour ⓘ
- 1/4 teaspoon salt ⓘ
- 4 eggs ⓘ
- CHOCOLATE CUSTARD FILLING ⓘ
- 1 cup granulated sugar ⓘ
- 2 tablespoons flour ⓘ
- 2 tablespoons cornstarch
- 1/2 teaspoon salt ⓘ
- 3 cups milk ⓘ
- 2 ounces unsweetened chocolate ⓘ
- 1/2 cup whipping cream ⓘ
- 2 egg yolks ⓘ
- 2 teaspoons vanilla ⓘ
Instructions
- In a saucepan melt the butter or margarine in boiling water.
- Add flour and salt all at once, stir vigorously, cook and stir till mixture forms a ball that doesn't separate.
- Remove from heat, cool slightly.
- Add eggs, one at a time, beating well after each addition.
- Pipe dough through a pastry tube fitted with number 10 or larger tip onto a greased baking sheet, making 4x3/4 inch strips.
- Bake in 400°F oven about 30 minutes or till golden brown and puffy.
- Remove from oven, cut off tops of eclairs, remove the soft centers, cool completely on rack.
- Just before serving fill each with chocolate custard filling and drizzle tops with the chocolate glaze.
- CHOCOLATE CUSTARD FILLING:
- Combine sugar, flour, cornstarch, salt.
- Gradually stir in milk and cut up chocolate.
- Cook and stir till bubbly for 2-3 minutes longer, stir about 1 cup hot mixture to 2 beaten egg yolks, return to hot mixture.
- Cook and stir till mixture boils.
- Add vanilla and let cool.
- CHOCOLATE GLAZE:
- Melt chocolate and butter over low heat.
- Stir in the sifted powdered sugar and the milk.
- Blending till smooth and of drizzling consistency.
Nutrition & Diet Analysis (per serving)
1306
kcal
65% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).