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Measurements

Chocolate Eclairs

Serving Size : 12 Preparation Time :0:30
Categories : Desserts Pastries

ECLAIRS

1 cup Water
1/2 cup Butter
1/4 teaspoon Salt
1 cup all-purpose flour
4 eggs

CUSTARD FILLING

3 cups milk
1/2 cup sugar
3 tablespoons cornstarch
4 egg yolks
2 teaspoons vanilla extract

CHOCOLATE TOPPING

6 ounces semisweet chocolate chips
2 tablespoons shortening
2 tablespoons light corn syrup
3 tablespoons milk

ECLAIRS:
Bring water, butter and salt to boil. Remove from heat and stir in flour. Beat over low heat until mixture leaves sides of pan. Remove from heat. Beat in eggs, one at a time. Beat until shiny and satiny and broken in strands. Drop three inches apart on ungreased sheet. Form 4 x 1 inch strips. Bake at 400 degrees for 35 to 40 minutes. (Will sound hollow when tapped. Keep from drafts). Slit tops of eclairs and fill with custard. Spread chocolate on top, chill, and serve.

CUSTARD:
Heat milk until bubbles form at edge. Mix sugar and corn starch. Stir into milk. Cook medium to boil. Reduce heat and simmer one minute. Beat small amount into yolks. Pour yolk mixture in pan and bring to boil. Cook on medium until thickened. Add vanilla. Cover with waxed paper until ready to use.

TOPPING:
Melt chocolate with shortening. Add corn syrup and milk. Stir well and cool slightly.


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