Double Chocolate Eclairs

READY IN: 1hr 25mins
SERVES: 4-6
YIELD: 14 eclairs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a saucepan melt the butter or margarine in boiling water.
  • Add flour and salt all at once, stir vigorously, cook and stir till mixture forms a ball that doesn't separate.
  • Remove from heat, cool slightly.
  • Add eggs, one at a time, beating well after each addition.
  • Pipe dough through a pastry tube fitted with number 10 or larger tip onto a greased baking sheet, making 4x3/4 inch strips.
  • Bake in 400°F oven about 30 minutes or till golden brown and puffy.
  • Remove from oven, cut off tops of eclairs, remove the soft centers, cool completely on rack.
  • Just before serving fill each with chocolate custard filling and drizzle tops with the chocolate glaze.
  • CHOCOLATE CUSTARD FILLING:
  • Combine sugar, flour, cornstarch, salt.
  • Gradually stir in milk and cut up chocolate.
  • Cook and stir till bubbly for 2-3 minutes longer, stir about 1 cup hot mixture to 2 beaten egg yolks, return to hot mixture.
  • Cook and stir till mixture boils.
  • Add vanilla and let cool.
  • CHOCOLATE GLAZE:
  • Melt chocolate and butter over low heat.
  • Stir in the sifted powdered sugar and the milk.
  • Blending till smooth and of drizzling consistency.
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