INGREDIENTS

INSTRUCTIONS

CHOCOLATE GLAZE
Preheat the oven to 350 degrees F. In a saucepan, over high heat, whisk the
butter and milk together, until all the butter has melted. Bring the liquid
up to a boil. Whisk in the sugar. Combine the flour, baking powder and
salt. Slowly stir in the flour mixture and continue to stir until the
mixture forms a ball and pulls away from the sides of the pan. Remove from
the heat and turn into the bowl of an electric mixer. Beat the dough on
medium speeds and add the eggs, one at a time. Continue beating until the
dough holds together. Remove the dough from the mixer and cool. Place the
dough in a pastry bag fitted with a round tip and pipe out logs, 2 inches
long, onto the lined baking sheet, about 2 inches apart. Place the pan in
the oven and bake for 10 minutes. Reduce the heat to 350 degrees F. and
continue to cook for 25 minutes. Do not remove the sheet from the oven
until they are firm to the touch. Cool the shells completely. Fill a pastry
bag, fitted with a small round tip, with the pastry cream. Place the
eclairs on a wire rack underlined with a baking sheet. Spoon some of the
glaze over each eclair. Refrigerate the eclairs until the glaze is set.
Remove from the refrigerator and serve.
Yield: 50 servings
CHOCOLATE GLAZE
In a small mixing bowl, combine the cocoa powder, powdered sugar and milk.
Mix until smooth.
Converted by MC_Buster.
Per serving: 2379 Calories (kcal); 127g Total Fat; (47% calories from fat);
55g Protein; 267g Carbohydrate; 1221mg Cholesterol; 205319mg Sodium Food
Exchanges: 7 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 22 1/2 Fat;
10 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC06
Converted by MM_Buster v2.0n.

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