Roselyn Bakery Chocolate Eclairs

Roselyn Bakery Chocolate Eclairs

Pre-heat oven to 350 degrees F.

Eclair Batter:

2/3 cup water
6 tablespoons crisco shortening
1/3 teaspoon salt
3/4 cup bread flour
4 eggs
French Custard (recipe follows)
Eclair Dipping Icing (recipe follows)

Combine shortening , water, and salt into a sauce pan and bring to a boil.

Add flour to the above and scald flour very well for 5 minutes. Do not
allow the flour to brown. Stir with a wire wisk to keep contents from
lumping while they cook. Transfer hot mixture into a mixer.

Add whole eggs in small portions. Mix 5 minutes until creamy. Scrape
down the bowl.

Using a pastry bag, pipe 6 inch long logs onto a cookie sheet 2 inches
apart and in rows 6 inches apart, to make 12.

Bake 50 minutes or until browned. Turn off oven; dry shells in oven for
10 minutes. Cool on pan.

Once cooled cut a small hole in one end of the éclair shells. Using a
pastry bag with a large tip fill the eclairs with french custard. Cover
each eclair with eclair dipping ice.

Makes one dozen eclairs.

ECLAIR DIPPING ICING:
1/2 cup water
1/2 cup granulated sugar
1 1/4 teaspoon crisco shortening
1/4 teaspoon corn starch
1 tablespoon vegetable oil
1/4 teaspoon vanilla
3 cups powdered sugar
1 1/2 tablespoons chocolate fudge base (recipe to follow)

Combine water, sugar, corn starch, and shortening to a sauce pan and
bring to a rolling boil. Add vegetable oil after bringing to a boil and
stir well. Pour 3/4 of the contents into a mixing bowl.

Combine vanilla, powdered sugar, and chocolate fudge base to the bowl
and mix to a paste. Add the remainder of the cooked mixture above and
mix smooth.

FRENCH CUSTARD:
2/3 cup butter
1 teaspoon vanilla
3/4 cup powdered sugar
3 cups cooked custard (recipe to follow)

Put 2/3 cup of butter in a mixing bowl. Mix at medium speed for 10-15
minutes until butter is whipped light.

Add vanilla and blend in.

Add powdered sugar, start mixing on low speed until mixed in, then put
on medium speed until whipped light, about 4-5 minutes.

Add cold cooked custard 1/2 cup at a time, mixing smooth after each 1/2
cup, after all the custard has been added, whip until fluffy.

Makes 7 cups of french custard, enough for 12 custard puffs or 12 eclairs.

Makes enough for 2 Boston Cream Pies.

COOKED CUSTARD:
1 3/4 cups heavy (whipping) cream
1/3 cup granulated sugar
3/4 teaspoon salt
3 1/2 tablespoons corn starch
1/4 cup water
5 whole eggs
1/2 teaspoon vanilla

Combine granulated sugar and salt to a sauce pan with whipping cream and
bring to a boil. Be careful that milk mixture does not boil over.

In a separate bowl, stir corn starch into a 1/4 cup water until corn
starch is dissolved. Add eggs.

Add this mixture to sauce pan while ingredients are boiling. Cook thick
and dry to 190 degrees F. Hold for 3- 5 minutes.

Add vanilla and mix.

Put cooked custard on trays and place in refrigerator until needed.

Makes approximately 3 cups