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Double Chocolate Eclairs
Servings: Makes 12 eclairs
For Eclairs:
1 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
1 cup water
1/2 cup (1 stick/4oz.) unsalted butter
1/4 teaspoon salt
4 eggs
For Topping:
4 cups whipped cream
Bittersweet Hot Fudge Sauce (see recipe below) or purchased hot
fudge sauce (optional)
Confectioners' sugar (optional)
Instructions:
1. Grease a cookie sheet; set aside. Stir together flour, cocoa
powder, and sugar. In a saucepan bring water, butter, and salt to
boiling; stir until butter melts. Add flour mixture all at once to
boiling mixture, stirring vigorously. Cook and stir until mixture
forms a ball. Cool 10 minutes.
2. Add eggs, one at a time, beating with a wooden spoon about 1
minute after each addition or until smooth.
3. Spoon the batter into a pastry bag fitted with a large plain
round tip (1/2- to 1-inch opening). Pipe strips of batter (measuring
about 4 inches long, 1 inch wide, and 3/4 inch high) 3 inches apart
onto prepared cookie sheet.
4. Bake in a 400 degree F (200 degree C) oven for 33 to 35 minutes
or until puffy. Remove from cookie sheet; cool on a wire rack.
5. Up to 2 hours before serving, cut off tops of eclairs. Remove
soft dough from inside. Pipe whipped cream into eclairs. Replace
tops. Chill until serving time. If desired, top with Bittersweet Hot
Fudge Sauce and dust with powdered sugar.
Makes 12 eclairs.
Bittersweet Hot Fudge Sauce:
Coarsely chop 3 ounces semisweet chocolate and 1 ounce unsweetened
chocolate. In a medium saucepan combine the chocolates, 1/2 cup
half-and-half or light cream, and 1/4 cup sugar. Bring to boiling;
reduce heat. Simmer mixture, uncovered, over low heat about 2
minutes or until mixture is creamy, stirring frequently. Remove from
heat; stir in 1/4 teaspoon vanilla. Serve warm.
Makes about 1 cup.
Make Ahead Tip: Bake and cool eclairs; freeze in an airtight
container up to 2 months. Thaw 2 hours at room temperature before
filling.
Nutritional Information
Nutritional facts per serving
calories: 359 , total fat: 30g , saturated fat: 18g , cholesterol:
151mg , sodium: 172mg , carbohydrate: 20g , fiber: 1g , protein: 5g
, vitamin A: 0% , vitamin C: 1% , calcium: 7% , iron: 8% |
