ECLAIRS

Yield:  20-22

 Chef’s Line     Vanilla Crème                                              1#              

Bittersweet chocolate, chopped                                            8 oz

Pate a Choux Dough:

Glenview Farms       unsalted butter                                   6 T

Hilltop Hearth          flour                                                     1 c

 Water                                                                                     ¾ c

Glenview Farms        Eggs                                                   4 each

To make the dough:

·        In a medium saucepot over medium heat, combine the water and the butter.  Bring to a rolling boil.  Remove from heat and add the flour all at once.  Stir with a wooden spoon to incorporate the flour.  Return the pot to the heat and cook for 1 minute, stirring constantly.  The mixture should form a ball.

·        Transfer mix to a mixing bowl with a paddle attachment and mix for 1-2 minutes.  Add the eggs one at a time, allowing for each egg to be incorporated thoroughly before adding the next.  Beat until dough is thick and ribbony.

·        Using a pastry bag, pipe 2” long “fingers” onto a lined baking sheet 2” apart. Bake at 400 degrees for 10-12 minutes until the éclairs are golden brown.  Turn the oven down to 350 and bake for another 10 minutes.  Turn the oven off and remove trays after another 5 minutes.  Allow to cool completely before filling.

To fill the éclairs, have the vanilla crème in a pastry bag using a small metal tip. On the bottom of the éclair, poke 2 holes, filling with crème each time.  Do this with all of the baked éclairs.

Melt the chocolate in a double boiler.  Dip the top half of the éclair in the melted chocolate and allow to set before serving.

Keep covered in the cooler.