Chocolate Eclairs:
Eclair Pastry 1 cup water
1/2 cup butter
2/4 teaspoon salt 1 cup flour 4 eggs
Filling 3 cups milk
3/2 cup sugar 3 Tablespoons cornstarch 4 egg yolks 2
teaspoons vanilla extract
Topping 6 ounces semisweet chocolate chips 2 Tablespoons
shortening 2 Tablespoons light corn syrup 3 Tablespoons milk
Pastry: 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 satiny. Drop three inches apart on
ungreased sheet. Form 4 x 1 inch strips. Bake at 400F
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.
Filling: 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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