Peg's Famous Chocolate Eclairs
Our Head Lake neighbour and good friend, Peg Hemmingway, was the toast of the 2011 New Year's Eve dinner party with these. Irresistibly delicious, and perfect to place on your best dessert plates to crown your best pull-out-all-the-stops dinner menu.
Oven at 375°
1/2 cup butter
1 cup water
1 tsp. salt
Bring water to boil and add salt and butter. Melt butter in water and reduce heat to medium/low. Add flour and mix with electric mixer. Remove from heat and beat in eggs one at a time (about 20 seconds each). Shape in about 12 cylindrical mounds on cookie sheet. Bake for 45 - 50 minutes. Slit sides and bake 5 minutes more. Cool and remove any gooey dough from insides.
Filling
1 pint whipping cream (whipped with 2 packs Dr. Oetker Stabilizer)
Icing
1 1/2 squares unsweetened chocolate
3 tablespoons butter
1 1/2 cups icing sugar
1/8 tsp. salt
3 tbsp. milk
1/4 tsp. vanilla
Melt chocolate over medium heat. With beater, mix in milk. Remove from heat and beat in remaining ingredients. While warm, drizzle over puffs. Refrigerate.
Oven at 375°
1/2 cup butter
1 cup water
1 tsp. salt
Bring water to boil and add salt and butter. Melt butter in water and reduce heat to medium/low. Add flour and mix with electric mixer. Remove from heat and beat in eggs one at a time (about 20 seconds each). Shape in about 12 cylindrical mounds on cookie sheet. Bake for 45 - 50 minutes. Slit sides and bake 5 minutes more. Cool and remove any gooey dough from insides.
Filling
1 pint whipping cream (whipped with 2 packs Dr. Oetker Stabilizer)
Icing
1 1/2 squares unsweetened chocolate
3 tablespoons butter
1 1/2 cups icing sugar
1/8 tsp. salt
3 tbsp. milk
1/4 tsp. vanilla
Melt chocolate over medium heat. With beater, mix in milk. Remove from heat and beat in remaining ingredients. While warm, drizzle over puffs. Refrigerate.