INGREDIENTS

INSTRUCTIONS

This will make one dozen of this most delectable of all French
pastries. The French call this uncooked mixture pate a chou.  Bring the
water and butter to a full boil. Stir in the flour all at  once. Beat
over low heat until the mixture forms a ball and leaves  the side of
the pan. Remove from the heat and beat in the eggs, one  at a time,
being sure that each one is entirely incorporated before  adding the
next.  CHOCOLATE ECLAIRS  Make cream-puff paste(above). Shape the
eclairs with a large pastry  tube or with 2 spoons, placing them about
3 inches apart on an  ungreased cookie(spelt cooky in the book) sheet.
They should be about  4 inches by 1 inch. 2. Bake in a 400 degree F
oven for 45 minutes. Be  sure they are dry, as an undone eclair will
fall when taken out of  the oven. 3. Remove to cake rack to cool
slowly. Fill with Mocha  Pastry Cream and frost with Shiny Frosting for
Eclairs.  Makes 12 elcairs.  Posted to Bakery-Shoppe Digest by Lea
<lhoover@ptialaska.net> on Feb  20, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1555
Calories From Fat: 991
Total Fat: 112.3g
Cholesterol: 988mg
Sodium: 306.1mg
Potassium: 439.4mg
Carbohydrates: 96.9g
Fiber: 3.4g
Sugar: 1.1g
Protein: 39g