Monday, January 9, 2012

Chocolate Éclairs

This recipe was also from The Taste of Home Baking Book. I remember when I was a kid and we would get doughnuts on Saturday morning! I thought that the Long Johns my mom would get were the same as Éclairs. I was wrong!   Éclairs are a choux pastry. Pastry dough. There isn't a raising agent in it. It contains only butter, water, flour, and eggs and it has a high moisture content to create steam during cooking to puff the pastry. (Thank you Wikipedia!)  Long Johns do have yeast and are usually fried. A doughnut!
The éclairs turned out really good.  But what I really wanted was a Long John. I haven't really looked for a recipe for them yet but Mike (my husband) seems to think that the dough I make for bread and pizza would work. I'm going to try it one of these days and see.
These aren't hard to make but I have learned to make the filling before I put the pastries in the oven or wait until after they are done. Only because with the filling you have to stand at the stove and stir. You can't let it go. My mom told me you can do it in the microwave instead of on the stove but she didn't tell me that until afterwards! They didn't turn out as pretty as the picture in the cookbook but they tasted good. Guess that's all that matters!
Chocolate éclairs
 I'm sorry, I completely forgot the recipe!!!

Chocolate Éclairs

1 cup water
1/2 cup butter
1 tsp sugar
1/4 tsp salt
1 cup all-purpose flour
4 eggs
FILLING:
1/3 cup sugar
3 Tbsp cornstarch
2-1/2 cups milk
2 egg yolks
1 Tbsp butter
1-1/2 tsp vanilla extract
FROSTING:
2 Tbsp butter
1 Tbsp milk
1 Tbsp unsweetened cocoa
1/2 cup confectioners' sugar



In a large saucepan, bring water, butter, sugar, and salt to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

Insert a 3/4-in. round tip into a pastry bag or heavy-duty resealable plastic bag; add batter. Pipe into 12 strips (about 3 inches long) 3 in. apart on a greased baking sheet. Bake at 400 degrees for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately cut a slit in each fir a stream of steam to escape; cool.

For filling, combine the sugar and cornstarch in a small saucepan; gradually stir in milk until smooth. Bring to a boil over medium heat until thickened and bubbly, stirring constantly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir in 1 cup hot filling into the egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from heat; stir in butter and vanilla. Cool.

For frosting, melt the butter and milk in a separate pan. Remove from the heat and stir in the cocoa and confectioners' sugar.
Split éclairs lengthwise and pipe in the filling. Spread the frosting over the top of the éclairs.



7 comments:

  1. I think I ate 9 of these that first night.

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    1. More like 12! But in your defense they were kinda small!

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  2. If ur looking to get rid of some eclairs, I am a master of their disappearing act. You can have the long johns... :-)

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    1. S2H - Come and get them! I am sure I can convince Katie to make up a whole batch, just for you.

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  3. So.... where is the recipe for this delicious Chocolate Eclaires? Unless, you are making me a 1 doz box to send to me??? :)

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    1. Thanks for pointing that out! Completely slipped my mind!

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  4. Wow, color me interested... might need to try this.

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