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Chocolate-Apricot Eclairs |
FOOD
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Pastry 1/2 cup butter 1 cup all-purpose flour 3 Tbs. unsweetened cocoa powder 2 Tbs. sugar 1/4 tsp. salt 1 cup water 4 eggs Combine butter, water and salt in medium saucepan. Bring to a boil, stirring until butter melts. Mix together flour, cocoa and sugar, then add to the boiling mixture, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat and cool 10 minutes. Add eggs, one at a time, beating with a wooden spoon after each egg for 1 minute or until smooth. Cream 1/2 cup sugar 1/3 cup all-purpose flour 1/4 tsp. salt 2 cups light cream 4 egg yokes, slightly beaten 1-1/2 tsp. vanilla 1/2 cup whipped cream Stir together sugar, flour and salt in medium saucepan. Slowly stir in cream. Cook and stir over medium heat until mixture thickens and bubbles. Cook and stir for 1 more minute. Gradually stir about 1 cup of the mixture into beaten egg yokes. Return all to the saucepan. Cook and stir for 2 minutes. Remove from heat. Stir in vanilla. Cover with plastic wrap or waxed paper and cool. Fold in whipped cream. Chill well. Eclairs Grease a baking sheet. Spoon pastry dough into a decorating bag fitted with a plain round tip (1/2- to 1-inch opening). Slowly pipe strips on the baking sheet, 4-1/2 inches long, 1 inch wide, 3/4 inch high, 3 inches apart. Bake at 400 degrees for 30-40 minutes or until golden brown and puffy. Remove and let cool on a wire rack. Cut off the tops, removing any soft dough inside. Spoon about 1/4 cup of the cream mixture into each eclair. Replace the tops. Generously brush melted apricot preserves over the top. Chill for up to 2 hours. |
Copyright 2004 Chris A. Hawley |
