June 22nd is National Eclair Day!
Whew! I didn’t think I was going to finish this post in time! It’s been a long week. I started a new job and it’s different hours then my previous one. It’s amazing how a 2 hour difference changes the course of the day! Oh well, I’m hoping to settle into a rhythm soon!
Anyhow…
Eclairs are a fun dessert! The dough is quick to make, you can fill them with pudding, ice cream, pastry cream, or even whipped cream! I filled mine with a chocolate chip cookie dough filling, and topped them with chocolate!!
Chocolate Chip Cookie Dough filled Eclairs
Eclair recipe adapted from Food Network
Filling adapted from The Cookie Dough Lover’s Cookbook
Prep time: 45 minutes Bake time: 25-30 minutes
Eclairs:
1 cup water
1/2 cup (1 stick) butter
2 tablespoons sugar
1 cup flour
4 eggs
Filling:
1/2 stick (1 stick) butter, softened
1/2 cup light brown sugar, lightly packed
1/3 cup flour
1/4 teaspoon salt
1 7 oz. jar marshmallow creme
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
Chocolate Glaze:
3/4 cup chocolate chips
4 tablespoons butter
1/2 tablespoon corn syrup
To make eclairs:
Preheat oven to 400 degrees.
In a medium-sized sauce pan, bring the water and butter to a boil, over medium heat. Turn the heat to low and add in the flour, stirring quickly with a silicone spatula or a wooden spoon. Keep stirring until the dough comes together and you cook some of the moisture out of the dough (this will happen very quickly, so don’t go more than a couple of minutes).
Remove the pan from the heat and spoon the dough into the bowl of a stand mixer. Using the paddle attachment, turn the mixer on medium speed and let it run for 3 minutes (this will help cool the dough just a little bit). While the mixer is still running, add the eggs in, one at a time, scraping down the sides after each addition. After the last egg has been incorporated, turn off the mixer and get a pastry bag ready for the dough (a heavy-duty ziplock bag will work also). Fill the pastry bag with dough and pipe on lines, about 4 inches long, onto a parchment paper lined cookie sheet. Note: you can make these bigger, or pipe mounds of dough which will give you cream puffs! If you have little peaks at the end of each line, dip your finger in water and lightly flatten the peak. Bake for 25-30 minutes or until golden brown and they sound hollow when tapped. Remove from the oven and let cool completely.
To make the filling:
In a medium-sized bowl, cream the butter and brown sugar together. Stir in the flour and salt until well incorporated. Add in the marshmallow creme and vanilla and stir well. Fold in the chocolate chips. Set aside.
To make the glaze:
In a small microwave-safe bowl, combine the chocolate chips, butter, and corn syrup. Microwave on high for 30 second intervals, stirring after each one, until the mixture is smooth. Set aside.
To assemble the eclairs:
Using a sharp serated knife, cut the eclair down the side (without going thru the back- kind of like a hot dog bun!). Spoon, or pipe in the filling, close up the eclair and spread a tablespoon of the glaze on the top. Serve and enjoy!
Made with love,not calories!
