Thursday, November 15, 2012

ECLAIRS


ECLAIRS

INGREDIENTS
1/2 CUP BUTTER
1 CUP WATER
1 CUP ALL-PURPOSE FLOUR
1/4 TEASPOON SALT
4 EGGS
1 (5 OUNCE) PACKAGE INSTANT VANILLA PUDDING MIX
2 1/2 CUPS COLD MILK
1 CUP HEAVY CREAM
1/4 CUP CONFECTIONERS' SUGAR
1 TEASPOON VANILLA EXTRACT
2 (1 OUNCE) SQUARES SEMISWEET CHOCOLATE
2 TABLESPOONS BUTTER
1 CUP CONFECTIONERS' SUGAR
1 TEASPOON VANILLA EXTRACT
3 TABLESPOONS HOT WATER

DIRECTIONS

1.   PREHEAT OVEN TO 450 DEGREES F (230 DEGREES C). GREASE A COOKIE SHEET.

2.   IN A MEDIUM SAUCEPAN, COMBINE 1/2 CUP BUTTER AND 1 CUP WATER. BRING TO A BOIL, STIRRING UNTIL BUTTER MELTS COMPLETELY. REDUCE HEAT TO LOW, AND ADD FLOUR AND SALT. STIR VIGOROUSLY UNTIL MIXTURE LEAVES THE SIDES OF THE PAN AND BEGINS TO FORM A STIFF BALL. REMOVE FROM HEAT. ADD EGGS, ONE AT A TIME, BEATING WELL TO INCORPORATE COMPLETELY AFTER EACH ADDITION. WITH A SPOON OR A PASTRY BAG FITTED WITH A NO. 10, OR LARGER, TIP, SPOON OR PIPE DOUGH ONTO COOKIE SHEET IN 1 1/2 X 4 INCH STRIPS.

3.   BAKE 15 MINUTES IN THE PREHEATED OVEN, THEN REDUCE HEAT TO 325 DEGREES F (165 DEGREES C) AND BAKE 20 MINUTES MORE, UNTIL HOLLOW SOUNDING WHEN LIGHTLY TAPPED ON THE BOTTOM. COOL COMPLETELY ON A WIRE RACK.

4.   FOR THE FILLING, COMBINE PUDDING MIX AND MILK IN MEDIUM BOWL ACCORDING TO PACKAGE DIRECTIONS. IN A SEPARATE BOWL, BEAT THE CREAM WITH AN ELECTRIC MIXER UNTIL SOFT PEAKS FORM. BEAT IN 1/4 CUP CONFECTIONERS' SUGAR AND 1 TEASPOON VANILLA. FOLD WHIPPED CREAM INTO PUDDING. CUT TOPS OFF OF COOLED PASTRY SHELLS WITH A SHARP KNIFE. FILL SHELLS WITH PUDDING MIXTURE AND REPLACE TOPS.

5.   FOR THE ICING, MELT THE CHOCOLATE AND 2 TABLESPOONS BUTTER IN A MEDIUM SAUCEPAN OVER LOW HEAT. STIR IN 1 CUP CONFECTIONERS' SUGAR AND 1 TEASPOON VANILLA. STIR IN HOT WATER, ONE TABLESPOON AT A TIME, UNTIL ICING IS SMOOTH AND HAS REACHED DESIRED CONSISTENCY. REMOVE FROM HEAT, COOL SLIGHTLY, AND DRIZZLE OVER FILLED ECLAIRS. REFRIGERATE UNTIL SERVING.

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