Desserts, Parties, Petit Bites

Chocolate Covered Eclairs

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PASTRY: 1 cup water, 1/2 cup butter, 1 cup flour, 1/4 tsp salt, 4 eggs.

Melt butter, water, salt over heat.  Remove from heat and stir in flour until it forms a ball.  Add eggs one at a time.  Pipe on a foil/parchment lined and oiled baking sheet.  Bake (convect) at 450 for 15 minutes, then turn the oven down to 325 and bake for 20 minutes.  Cut steam vents in the sides immediately and let cool to room temp on a rack.

CUSTARD: 4oz box vanilla pudding,  2 cups whole milk, 1 cup heavy cream, 1/4 cup powdered sugar, 1 tsp vanilla extract, 1/8 tsp salt

Mix pudding mix and whole milk until smooth.  In a separate bowl, whip the cream, sugar, vanilla, and salt until soft peaks form.  Fold 1/3 of whipped cream into custard to lighten.  Then fold in the rest of the whipped cream.  **You may add 1 tsp of matcha powder to make green tea flavored custard, which is DIVINE**

CHOCOLATE SAUCE: ~1/4 cup semisweet chocolate chips,  2 tbsp butter, 1/2 –  2/3 cup powdered sugar, ~3 tbsp hot water, 1 tsp vanilla extract

Microwave chocolate and butter until chocolate is soft, stir until smooth. Stir in sugar. Add hot water 1 tbsp at a time until you get the right consistency (your taste).  Add vanilla.

Notes:

a) pipe choux pastry/cream with plastic ziploc bags

b) to avoid grainy chocolate: after microwaving the chocolate and butter, stir in a few pieces of solid chocolate until it’s all melted, then add sugar etc.  Doing this will ensure that the chocolate doesn’t turn out grainy–it’s science 🙂

 

recipe from hidden ponies

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