Cream Puffs - Chocolate Eclairs


1 cup water
1/2 cup butter
1 cup flour
1/2 cup sugar
cup flour
1/2 teaspoon salt
2 cups milk
2 eggs, beaten
2 teaspoons vanilla
1 sq. or 1 oz. unsweetened chocolate
1 teaspoon butter
2 tablespoons boiling water


Heat water and butter to rolling boil in saucepan. Stir in flour, stir vigorously over low heat until mixture forms ball (1 minute). Remove from heat. Beat in eggs, one at a time. Beat until smooth. Drop by spoonful onto ungreased cookie sheet - should make good sized mounds.
Bake 45 to 50 minutes at 375 degrees. Remove when golden brown and dry. Let cool. Cut tops off, remove moist centers and replace tops. Fill with Rich Custard Filling and top with Thin Chocolate Icing. Makes 10 to 12 puffs.
Mix sugar, flour and salt in saucepan. Stir in milk. Cook over medium heat until boils. Boil 1 minute. Remove from heat. Stir half of mixture into eggs. Mix and then blend with remaining mixture in saucepan. Bring back just to boil. Cool, blend in vanilla and fill puffs.
Melt chocolate and butter together, remove from heat. Blend in sugar and water, beat until smooth but NOT stiff. Dribble over tops of filled puffs.




2.0 servings


Wednesday, December 9, 2009 - 10:57pm



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