Frozen Chocolate Mint Eclairs

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. Stir in mint  extract.
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
sides 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 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, 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 frozen mint filling: In a large
bowl, using a hand-held electric mixer at medium speed, beat the  cream
cheese until smooth. Add the sweetened condensed milk and  liqueur.
Beat until smooth. Fold in chopped chocolate. Cover the  surface of the
filling with plastic wrap and freeze the mixture until  firm, about 4
hours. Make the chocolate mint sauce: Place the  chocolate in a medium
bowl. In a small, heavy saucepan bring the  cream and corn syrup to a
gentle boil. Pour the hot cream mixture  over the chocolate. Let the
mixture stand for 30 seconds, to melt the  chocolate. Gently whisk
until smooth. Stir in the vanilla. Assemble  the eclairs: Slice eclairs
in half; remove any moist dough. Scoop 3  tablespoons of the frozen
filling into each eclair half. Replace the  top of the eclair. Pour the
warm chocolate mint sauce onto a serving  plate. Place an eclair on
top. Drizzle with more sauce. Garnish with  fresh mint. Serve
immediately.  YIELD: 8 eclairs  PREPARATION: 1 1/2 hours plus cooking,
baking, cooling and freezing  times Posted to recipelu-digest Volume 01
Number 451 by "Bunny"  <layla696@ix.netcom.com> on Jan 4, 1998

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