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Chocolate Stuffed Eclairs Recipe by Paula Deen

Hard Level
60 MIN 20 Prep + 40 Cook
Servings
$ /Serving
Print
Hard Level
60 MIN 20 Prep + 40 Cook
12-24 Servings
$ /Serving

Chocolate Stuffed Eclairs Recipe by Paula Deen

Hard Level
60 MIN 20 Prep + 40 Cook
12-24 Servings
$ /Serving

Ingredients

  • 1 cup water
  • 1 stick butter, or margarine
  • 1 cup all-purpose flour, sifted, plus 6 tablespoons for filling
  • 7 eggs, (4 for pastry, 3 for filling)
  • 3 cups milk
  • 1/4 cup unsweetened cocoa powder
  • 2 3/4 cup sugar, divided
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla
  • 2 (1 oz) squares chocolate
  • 1 cup whipping cream

Preparation

Preheat the oven to 400°. Heat water and margarine or butter to boiling point. Add 1 cup flour and stir constantly until mixture is smooth and forms a ball when tested in cold water. Remove from heat and let cool. Beat in 4 eggs, 1 at a time and once incorporated, place into a pastry bag. On a greased cookie sheet, pipe out dough in thick lines that form eclairs. Bake for approximately 30 minutes or until light brown. Set aside to cool. Prepare filling by combining milk, 3/4 cup sugar, salt and 6 tablespoons flour. Cook slowly until thickened. Add 3 beaten eggs and continue to cook until mixture is even thicker. Remove from heat, cool and add vanilla.

 

With a serrated knife, slice pastry puffs lengthwise, but not all the way through. Pipe custard mixture into the center. Melt chocolate for icing, add 2 cups sugar and cream. Cook over medium heat until soft ball stage. Let cool and beat until smooth. Ice tops of the eclairs.

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