Chocolate Eclairs

1 cup water
1/2 cup margarine or butter
1 cup all-purpose flour
4 eggs
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
2 tablespoons margarine or butter softened
2 teaspoons vanilla
1 ounce unsweetened chocolate
1 teaspoon margarine or butter
1 cup powdered sugar
1-2 tablespoons hot water

Preheat oven to 400 F. Heat water and margarine to rolling boll in 2-1/2 quart saucepan. Stir in flour; reduce heat. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs; continue beating until smooth. Drop dough by scant 1/4 cupfuls onto ungreased cookie sheet. Shape fingers 4-1/2 inch long and 1-1/2 inch wide with spatula. Bake 35-40 minutes. Cool. Cut off the tops and fill with cream filling. Replace the tops and frost with chocolate frosting.

To make filling:
Mix sugar, cornstarch, and salt in a 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Strain mixture to remove any lumps. Stir in margarine and vanilla; cool.

To make frosting:
Heat chocolate and margarine in l quart saucepan over low heat until melted; remove from heat. Stir in powdered sugar and hot water. Beat until smooth and of spreading consistency.

Serves 12.

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Cajun Country -- New Iberia, Louisiana