INGREDIENTS

INSTRUCTIONS

Make the eclairs: Position a rack in the center of the oven and
preheat to 425 degrees F. Line two baking sheets with baking
parchment. In a glass measuring cup, stir the eggs with a fork until
blended. Pour approximately 2 tablespoons of the beaten eggs into a
small cup, leaving 1/2 cup of the egg mixture in the measuring cup.  In
a medium heavy saucepan, combine the water, butter and sugar. Over
medium heat, stirring occasionally, heat the water mixture until the
butter has melted. Increase the heat to medium-high and bring the
mixture to a boil. Remove the pan from the heat. Using a wire whisk,
stir in the flour and cocoa. Whisk vigorously for 20 to 30 seconds,
until the mixture is smooth and pulls away from the side of the pan.
Return the pan to the heat and stirring constantly with a wooden
spoon, cook for 30 to 60 seconds, until the paste forms a very smooth
ball. Transfer the paste to a large bowl. Pour the reserved 1/2 cup  of
beaten eggs over the paste and beat vigorously with a wooden spoon  for
45 to 60 seconds, until the mixture forms a smooth, soft dough.  The
dough should hold its shape when scooped up with a spoon but be  soft
enough to slowly slide off the spoon when tilted. If the dough  does
not slide off the spoon, add 1/2 tablespoon of the reserved egg
mixture, beat until smooth and retest the dough with a spoon. The
remaining 1 1/2 to 2 tablespoons of egg will be used to glaze the  tops
of the eclairs before they are baked. Fill a pastry bag fitted  with a
5/16-inch plain tip (such as Ateco #3) with the eclair dough.  Pipe 4
1/2-inch strips approximately 1/2-inch wide on the prepared  baking
sheets, leaving about 1 1/2 inches between eclairs. Dip your  finger in
some of the remaining beaten egg and gently smooth down any  "tails"
left from piping. Lightly brush the tops of the eclairs with  more of
the egg. Bake the eclairs, one baking sheet at a time, for 10  minutes,
propping the oven door open about 2 inches with the handle  of a wooden
spoon. Reduce the oven temperature to 375 degrees F and  close the oven
door. Continue baking the eclairs for 20 to 25  minutes, until they are
crisp and shiny. Transfer the eclairs to a  wire rack and cool
completely. The eclairs may be prepared up to this  point and stored in
an airtight container at room temperature for one  day or in the
freezer for up to one month. Make the almond-macaroon  filling: In a
medium bowl with a wooden spoon, combine the coconut,  sweetened
condensed milk and almonds. Stir until well combined. Make  the
chocolate glaze: Place the chocolate in a medium bowl. In a small
heavy saucepan, heat the cream and corn syrup over medium-high heat
until it comes to a gentle boil. Pour the hot cream over the  chocolate
and let the mixture stand for 30 seconds to melt the  chocolate. Gently
whisk the mixture until smooth. Assemble and glaze  the eclairs: Slice
eclairs in half; remove any moist dough. Fill each  eclair with about 3
tablespoons filling. Replace the top of each  eclair. Dip 3 whole
almonds in glaze and place along top of each  eclair. Let stand 2
minutes. Gently pour glaze over eclairs, covering  top and sides. Chill
until ready to serve.  YIELD: 8 eclairs  PREPARATION: 1 1/2 hours plus
cooking, baking and cooling times  Posted to recipelu-digest Volume 01
Number 451 by "Bunny"  <layla696@ix.netcom.com> on Jan 4, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 618
Calories From Fat: 349
Total Fat: 41.1g
Cholesterol: 132.3mg
Sodium: 210.4mg
Potassium: 344mg
Carbohydrates: 60g
Fiber: 6.2g
Sugar: 22.4g
Protein: 10.7g