Chocolate Glazed Eclairs
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Vanilla pudding mix||3 1⁄4 Ounce (1 Package)|
|Almond extract||1⁄4 Teaspoon|
|Heavy cream||1 Cup (16 tbs), whipped|
|Chocolate glaze||1 Cup (16 tbs)|
Preheat oven to 375Â°F.
Grease large cookie sheet.
In a 3 quart saucepan over high heat, cook 1 cup water, butter or margarine and salt until butter melts and mixture boils.
Reduce heat to low; with wooden spoon, vigorously stir in flour until mixture forms a ball and leaves the side of the pan; remove from heat.
Be careful not to overcook or drops of fat will form on the ball and paste will not puff.
Let cook a minute or two.
Beat eggs into mixture until thoroughly blended.
Continue beating until mixture is again very thick and smooth, and surface has a satin sheen.
Drop paste by 1/4 cupful onto cookie sheet 2 inches apart and in rows 6 inches apart.
With small spatula, spread each mound of paste into a 5 x 3/4 inch rectangle, rounding edges.
Traditionally, the chou paste is forced through a pastry bag.
Chou paste must be baked in a very hot oven so that it puffs immediately; continued baking firms the shell and makes it dry and lightweight.
An underbaked shell will collapse when removed from the oven.
Bake 4 minutes until lightly browned.
To dry the inside, cut a slit in side of each shell to allow the steam to escape and bake 10 minutes longer.
Cool shells on wire rack before filling.
To fill shells, slice about 1/3 from the top of each eclair shell and spoon in filling; replace tops and glaze