DOUBLE CHOCOLATE ECLAIRS

Double Chocolate Eclairs image

Provided by kausha in Italy

Categories Dessert

Time 1h25m

Yield 14 eclairs, 4-6 serving(s)

Number Of Ingredients 18

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1/2 cup butter or 1/2 cup margarine
1 cup boiling water
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
1 cup granulated sugar
2 tablespoons flour
2 tablespoons cornstarch
1/2 teaspoon salt
3 cups milk
2 ounces unsweetened chocolate
1/2 cup whipping cream
2 egg yolks
2 teaspoons vanilla
1 ounce unsweetened chocolate
1 tablespoon butter
1 cup sifted powdered sugar
2 -3 tablespoons milk

Steps:

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.