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Add a photoServings: 12
Ingredients
- 1 stk unsalted butter
- 1 c. lowfat milk
- 2 Tbsp. sugar
- 1 c. flour
- 1/2 tsp baking pwdr
- 1 pch salt
- 5 x Large eggs
- 1 1/2 c. Vanilla Pastry Cream (see below)
- 6 ounce semisweet chocolate melted in a double boiler together with
- 1 Tbsp. shortening Shaker of powdered sugar
- 5 lrg egg yolks
- 3/4 c. cornstarch
- 2 1/2 c. heavy cream
- 1 1/2 c. sugar
Directions
- Preheat the oven to 400 degrees.
- In a saucepan, over high heat, whisk the butter and lowfat milk together, till all the butter has melted. Bring the liquid up to a boil. Whisk in the sugar. Combine the flour, baking pwdr and salt. Slowly stir in the flour mix and continue to stir till the mix forms a ball and pulls away from the sides of the pan.
- Remove from the heat and turn into a bowl of an electric mixer. Beat the dough on medium speed and add in the Large eggs, 1 at a time. Continue beating till the dough no longer looks slippery. Remove the dough from the mixer and cold.
- Place the dough in a pastry bag fitted with a round tip and pipe out 3-inch logs onto a parchment-lined baking sheet, about 2 inches apart or possibly use a large spoon and spoon them onto the baking sheet. Place the pan in the oven and bake for 10 min. Reduce the heat to 350 degrees and continue to cook for 25 min. Don't remove the sheet from the oven till the rounds are hard to the touch.
- Cold the shells before filling. Place the pastry cream in a pastry bag, fitted with a round tip, and fill each shell with the filling. Dip the top of each eclair in the chocolate. Set aside till the topping as set. Place the eclairs on a platter. Garnish with confectioners" sugar
- For the Pastry Cream: In a mixing bowl, combine the egg yolks, cornstarch, and 1 c. of the heavy cream. Whisk to blend well. Set aside.
- Combine the remaining 1 1/2 c. cream and sugar in a large heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 min. Slowly add in the egg yolk mix, whisking constantly and cook till it thickens, about 5 min. Be forewarned; the mix will break. Don"t be alarmed. Pour it into a glass bowl. Press a piece of plastic wrap down over the surface of the mix to prevent a skin from forming. Let cold completely at room temperature.
- When cooled pour the mix into the bowl of an electric mixer fitted with a wire whip. Beat at a medium speed to combine the mix. If it won't combine, hot another 1/2 c. heavy cream and slowly add in it to the mix. Whip till you have a thick and creamy custard. (Yields about 2 c.)
- This recipe yields about 1 dozen eclairs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 12 servings | |
| Calories 458 | |
| Calories from Fat 248 | 54% |
| Total Fat 28.53g | 36% |
| Saturated Fat 16.64g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 230mg | 77% |
| Sodium 121mg | 5% |
| Potassium 216mg | 6% |
| Total Carbs 48.71g | 13% |
| Dietary Fiber 2.7g | 9% |
| Sugars 28.52g | 19% |
| Protein 7.91g | 13% |
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