INGREDIENTS

INSTRUCTIONS

ECLAIR DOUGH
ALMOND-MACAROON FILLING
CHOCOLATE GLAZE
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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