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Frosted Eclairs


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Member since 2016

Serves 8-16 | Prep Time 45 | Cook Time 55

Ingredients

Cream Filling:
1/2 cup sugar
1/2 tsp salt
3 T corn starch
2 1/2 cups milk
3 egg yolks
1 tsp vanilla
1 tsp margarine

Chocolate Glaze:
2 squares unsweetened chocolate
2 T margarine
4 T hot water
1 1/2 cups powdered sugar

Shells:
1/2 cup boiling water
1/4 cup margarine
1/4 tsp salt
1/2 cup flour
2 eggs (unbeaten)


For the glaze: In a double boiler, melt 2 sq unsweetened chocolate, 2 T margarine and 4 T hot water. Remove from heat; stir in 1 1/2 cups powdered sugar.



For the cream filling: Mix all ingredients listed for the filling. Boil water in a double boiler and add the filling, stirring until thick, around 15 minutes. Beat the egg yolks, add a little of the hot milk mixture and return to the pan. Add the vanilla last.



For the shells, boil the water, then adding the butter and salt. Add flour all at once and mix until it forms a compact ball. Beat until cool. Add eggs one at a time, beating well between each addition.



Shape on ungreased baking sheet. Bake 45 minutes at 375° until golden brown. Remove from oven; slit each shell then return to oven for 10 minutes. Remove and cool. Place the pudding inside. Frost with the glaze and refrigerate.


Pairs Well With


Notes

From Grandma Sally's Kitchen - lots of steps but this was Bob's favorite!

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