Chocolate Éclairs

A delicious delight from chef Marilyn Harris.

Pastry:
1 cup water
1/2 cup (1 stick butter), cut into 8 pieces
1 cup flour
1/2 tsp. salt
4 large eggs
Glaze:
2 cups powdered sugar, sifted
2 Tbsp. melted butter
2 Tbsp. melted unsweetened chocolate
1 tsp. vanilla extract
3 to 4 Tbsp. half-and-half or milk

In a heavy, medium saucepan combine the water and 1 stick butter.
Bring to a boil over medium heat. Butter should be completely
melted. Stir in the flour and salt and cook, stirring with a wooden
spoon until the mixture leaves the side of the pan into a smooth
ball. Remove from the heat. Allow to cool for a couple of minutes,
then put into food processor. Add the eggs and process until the
mixture is smooth and glossy. Spoon the pastry into a large pastry
bag fitted with a #8 star tip. Pipe ovals about 3 1/2" long onto a
greased baking sheet, leaving space between for them to expand.
Place in a preheated 400°F oven and bake for 35 to 40 minutes.
Remove from oven and prick the sides with the tip of a small sharp
knife to allow the steam to escape. Return to the turned off oven
with door ajar for 5 minutes. Cool, cut in half lengthwise and fill
with either prepared vanilla pudding or stiffly beaten, sweetened
heavy cream.

Chocolate Glaze: Stir together the sugar, melted butter, chocolate
and vanilla. Add 3 Tbsp. milk. Add the fourth Tbsp. if needed to
make a mixture that is easy to spread.

Top éclairs with the chocolate glaze and chill until ready to serve.

Makes 18 to 20 éclairs


Recipe USA Group


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