MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Whipped Cream Chocolate Eclairs
Categories: Dairy, Pastry, Chocolate
Yield: 10 Servings
4 tb (57 g) unsalted butter
1 ts Granulated sugar
1/2 c (118 mL) water
1/2 c (74 g) A-P flour
sm Pinch of salt
2 lg Eggs; room temp, beaten
3/4 c (177 mL)heavy whipping cream
- cold
1/2 ts Powdered sugar
4 oz (115 g) 70% or 72% dark
- chocolate, broken in pcs
To a medium saucepan over medium heat add the butter,
sugar and water. Stir until the butter and sugar are
melted and bring to a boil.
Remove from heat, while stirring vigorously with a
wooden spoon or whisk, add the flour and salt. Continue
stirring and cook until the mix starts to pull away from
the sides of the pan and looks like mashed potato.
Remove from the heat.
Add one egg and beat the mix until the egg is
incorporated and smooth. Repeat with the other egg until
the mix is a shiny, smooth paste. Allow to cool slightly
in the pan.
Set the oven @ 400ºF/200ºC with the rack in the center
of the oven.
Line a large baking sheet with parchment paper. Draw 10,
3" lines, 2 inches apart on the paper. Turn the paper
over so the pastry is not directly on the ink.
Spoon the cooled pastry mixture into a piping bag fitted
with a 1/2" (13 mm) round nozzle. Pipe 3" (7 1/2 cm)
long pastry lengths onto the baking sheet following the
lines, about 1" (2 1/2 cm) thick.
Bake for 20 minutes, then turn the oven temperature down
to 375ºF/190ºC and bake for a further 5-6 minutes until
puffed and golden brown. Times will vary depending on
your oven.
Remove from the oven, transfer to a cooling rack to cool
completely.
To a bowl, add the whipping cream (or use a stand
mixer). Beat the whipped cream until soft peaks start to
form. Add the powdered sugar and continue to beat until
stiff peaks form.
Transfer the cream to a piping bag fitted with a small
nozzle.
Once the pastries are cool, make 2 holes along the
underside of the pastries. Pipe cream into each of the
holes to fill the cavity of the pastry. Do not overfill.
You will feel it filling up in your hand. Repeat with
all. Alternately, you can slice the pastries lengthwise
and sandwich the cream between the two.
To a wide, microwave-safe glass bowl, add the chocolate.
Microwave in 15 second increments, stirring between
until melted. Dip the tops of the pastries into the
melted chocolate, allowing excess to drip off and set
them on a tray. Refrigerate to cool completely and set
the chocolate.
RECIPE FROM:
https://culinaryginger.com
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