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Chocolate Eclairs Recipe

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This recipe for Chocolate Eclairs, by , is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Hart
Added: Saturday, September 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Pastry:
1/2 cup shortening
1/8 tsp salt
1 cup flour
4 eggs unbeaten
1 cup boiling water

Filling:
3 Tbsp flour
3 Tbsp cornstarch
1/2 cup sugar divided
1/4 tsp salt
2 cups milk scalded
2 eggs
2 Tbsp butter
1 tsp vanilla
2/3 cup heavy whipping cream

Frosting:
1/3 cup butter
1 1/2 squares unsweetened chocolate
1 1/2 cups powdered sugar
1 egg

Directions:
Directions:
Add shortening and salt to boiling water. 1 cup of boiling water. Keep it boiling for a minute. Reduce heat add all flour and stir until a ball forms and it comes off the edge of the pan and looks like a dough.
Remove from heat and add one egg at a time and mix it in by hand. Preheat the cookie sheet and place the pastry in oval shape. It makes 1 dozen. Bake at 450 for 15 minutes then reduce heat to 350 for another 15 minutes. They will be golden but do not overbake.

For the custard
Beat 2 eggs add 1/4 cup sugar and set aside. In a different bowl mix flour, cornstarch, 1/4 cup sugar and salt, place in the top of a double boiler gradually adding the milk. Cook until smooth and thick. Pour the custard mixture into the egg mixture and then return to the double broiler. Cook for 2 minutes. Mix in butter and vanilla then let cool completely ( in Fridge) Once cooled fold in stiffly whipped cream.
Melt the butter and chocolate together and mix in sugar and egg.
Scoop out the center of the pastries and then fill with custard and frost. These are great and are often even better the next day.

Personal Notes:
Personal Notes:
These are the Sons-in-Law favorite desserts. Pretty with a sliced strawberry garnish. These take work but are really impressive desserts.

 

 

 

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