Vanilla Cream-Filled Eclairs recipe

1 servings

1 1/3 cups water

1 (11 ounce) package piecrust mix

3 eggs

2 egg whites

Vanilla Pastry Cream:

2 eggs

2 egg yolks

1/2 cup sugar

1/3 cup cornstarch

2 cups half-and-half

2 tablespoons butter, softened

2 teaspoons vanilla extract

Chocolate Glaze:

1 cup semisweet chocolate morsels

1/4 cup whipping cream

2 tablespoons butter, softened

BRING 1 1/3 cups water to a boil in a 3-quart saucepan over medium-high heat.

Stir in piecrust mix, beating vigorously with a wooden spoon 1 minute or until mixture leaves sides of pan.

PLACE dough in bowl of a heavy-duty electric stand mixer; cool 5 minutes.

Beat dough at medium speed with electric mixer using paddle attachment.

Add eggs and egg whites, 1 at a time, beating until blended after each addition.

(If desired, eggs and egg whites may be added 1 at a time and beaten vigorously with a wooden spoon instead of using the mixer.

)SPOON dough into a large heavy-duty zip-top plastic bag.

(A large pastry bag may also be used.

) Cut a 1 1/2-inch opening across one corner of the bag.

Pipe 4-inch-long strips of dough 2 inches apart onto ungreased baking sheets.

BAKE at 425 degrees for 20 to 25 minutes or until puffed and golden.

(Do not underbake.

) Remove from oven, and cut a small slit in side of each eclair to allow steam to escape.

Cool on wire racks.

SPLIT eclairs using a serrated knife, starting at 1 long side without cutting through opposite side.

Pull out and discard soft dough inside.

CAREFULLY spoon about 1/4 cup Vanilla Pastry Cream into each eclair; close top of each eclair over filling.

Top evenly with Chocolate Glaze.

Chill eclairs for 2 hours or freeze up to 1 month.

VANILLA PASTRY CREAM: Whisk together first 4 ingredients in a 3-quart saucepan.

Gradually whisk in half-and-half.

Cook over medium heat, whisking constantly, until mixture comes to a boil.

Cook 1 minute or until mixture is thickened and bubbly.

Remove from heat; whisk in butter and vanilla.

Cover and chill 4 hours.

CHOCOLATE GLAZE: Microwave morsels and whipping cream at HIGH in a 2-cup glass measuring cup 30 seconds to 1 minute or until melted, stirring twice.

Whisk in butter until blended, and spoon immediately over eclairs.