| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 8 | Servings | ||
INGREDIENTS
| 3 | Eggs, at room temperature | |
| 2/3 | c | Water |
| 5 | T | Unsalted butter, cut into |
| 1/2-inch cubes | ||
| 1/8 | t | Salt |
| 2/3 | c | Sifted all-purpose flour |
| 1/2 | t | Orange zest |
| CHOCOLATE GRAND MARNIER | ||
| 3 | oz | Semi-sweet chocolate |
| coarsely chopped | ||
| 3 | T | Water |
| 2 | T | Grand Marnier |
| 2 | T | Cold water |
| 1 1/2 | t | Unflavored powdered gelatin |
| 1 | c | Heavy cream |
| 1 | T | Orange juice |
| 1/2 | c | Confectioners' sugar |
INSTRUCTIONS
FILLING:
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 salt. 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. 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. Stir in
orange zest. 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
5/6-inch plain tip (such as Ateco #3) with the eclair dough. Pipe
5-inch strips approximately 1/2-inch wide on the prepared baking
sheets. Leave 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. 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 Chocolate-Grand Marnier filling: Melt the
chocolate with the water and Grand Marnier according to the directions
in the Chocolate Melting Tips. Place the cold water in a small
saucepan. Sprinkle the gelatin over the water and let the mixture
stand for 5 minutes to soften the gelatin. Place the saucepan over low
heat and cook 2 to 3 minutes, stirring constantly with a wooden spoon,
until the gelatin granules dissolve completely and the mixture is
clear. Allow the mixture to cool until tepid. In a chilled 4 1/2-quart
bowl of a heavy-duty electric mixer, using the wire whip attachment,
begin to whip the heavy cream at low speed. While continuing to whip
the cream, gradually add the cooled gelatin mixture to the cream in a
slow stream. Stop the mixer and scrape down the side of the bowl with
a rubber spatula. Add the cooled melted chocolate mixture and continue
to whip the cream, increasing the speed to medium, until it begins to
mound. Do not overwhip. Cover the surface of the filling with plastic
wrap and chill for 30 minutes. Make the glaze: In a small bowl whisk
together the orange juice and confectioners' sugar until smooth.
Assemble and glaze the eclairs: Poke a hole in each end of the eclairs
with a skewer. Fill a pastry bag fitted with a 1/6-inch plain tip
(such as Ateco #1) with the Grand Marnier filling. Insert the tip of
the pastry bag into the hole at each end of the eclair and fill with
some of the filling. Repeat with remaining eclairs. Drizzle the orange
glaze over the top of each eclair. Garnish with strips of orange peel,
if desired. YIELD: 8 eclairs PREPARATION: 1 1/2 hours plus cooking,
baking, cooling and chilling times. Posted to recipelu-digest Volume
01 Number 451 by "Bunny" <layla696@ix.netcom.com> on Jan 4, 1998
A Message from our Provider:
“Better to face the truth now, than after death”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 297
Calories From Fat: 203
Total Fat: 23.3g
Cholesterol: 129.6mg
Sodium: 77.4mg
Potassium: 65.9mg
Carbohydrates: 17.3g
Fiber: <1g
Sugar: <1g
Protein: 4.6g