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Mini Eclairs
1
1
2
1
1
1
5
2
1
Stick unsalted butter
Cup Milk
Tablespoon Sugar
Cup Flour
/2 Teaspoon Baking powder
Pint Salt
Eggs
Cup Bavarian cream; (your favorite recipe)
Cup Chocolate Glaze; (see recipe)
CHOCOLATE GLAZE
1
1
2
/4 Cup Cocoa powder
Cup Powdered sugar
Tablespoon Milk; up to 3
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.
Mini Eclairs
411
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