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Archive for February, 2011

Hello friends,

I am so happy to be here it is unbelievable!  I have had the most crazy few weeks. For starters; My parents were here for a visit and we were supposed to rent a u haul and take all of their belongings back to Atlanta. Well there were no trucks available so we had to postpone it until the next weekend. We almost didn’t get a truck again but thank goodness one became available.  I worked 3 doubles in 3 days and when I woke up on Sunday to load the truck I had a sore throat that got worse as the day progressed. We loaded the truck, I drove the jeep with the 3 fur babies in it and Stephen drove the rental. We made it to Atlanta around 9 at night. We went to bed woke up and unloaded the truck.( Well Stephen did.)  I was sick, sick, sick on the couch.  We took the rental back and got on the road for home around 2 Monday afternoon.  Stephen drove because I was in pain.  My entire body hurt even my hair! So we got back to Mobile around 7  and I went straight to bed. I made a Dr. apt for Tuesday to find out I had strep throat and a severe cold. I have been out of work all week. YUCK! This morning was the first time I have felt human in 6 days, but I am happy that I am back.

Ok with all that said, I need to change the subject and mention that my father Loves Eclairs! I like them a lot myself so when I found this little recipe I could not resist. Since my Parents were in town for the past few weeks I wanted to try it out and I have to say, it was a hit.  They are a perfect bite size. Although it is a little time-consuming until you get the hang of it, the recipe is VERY EASY!

Let’s get to it. . .

Easy  Eclairs!


1 cup water

1/2 cup (1 stick) unsalted butter

1 tsp sugar

1 cup flour

1 8 oz cream cheese

1 cup heavy cream

confectioners sugar

4 large eggs

Preheat oven to 425 degrees F. Line two rimmed baking sheets with parchment paper.

In a small saucepan, bring water, butter, and sugar to a boil over high.

Immediately remove from heat.

With a wooden spoon, stir in flour.

Continue to stir until mixture pulls away from sides of pan, about 2 minutes.

Add eggs, one at a time, mixing after each addition until batter comes together.

Use a pastry bag with a 1/2-inch round plain tip( I used a plastic zipper bag).

Pipe batter into 2-inch-long-ovals, 1 inch apart, onto sheets.

With a wet finger, smooth pointy tops.

Bake 10 minutes. Reduce oven temperature to 350 degrees F and bake until puffs are golden brown and feel light and hollow inside, 20 to 30 minutes.

Let cool on sheets on wire racks.

Use a toothpick or skewer to make a 1/4-inch-wide hole in one end of each pastry puff.

This is where I changed the recipe to fit my personality!

In your mixer beat your cream cheese and add confectioners sugar to taste.( I also added 1 tbsp vanilla)

Whip 1 cup of heavy cream to firm peaks.

Add whipped cream to cream cheese mixture.

Transfer mixture to a zip-top bag or pastry bag with a 1/4-inch opening.

I used a Wilton plastic bottle and snipped the end off.

Place tip of bag or bottle into hole in puff and squeeze to fill with cream mixture.

Be careful about much filling will split the puff!

Place filled puffs on a rimmed baking sheet. (Refrigerate while you make the glaze.)

In a medium heatproof bowl, combine 4 ounces semisweet chocolate Mini chips, and 1 Tbsp corn syrup.

In a small saucepan, bring 1/2 cup heavy cream just to a boil.

Immediately pour over chocolate and let sit 2 minutes. Stir until mixture is smooth.

Dip top half of each puff into chocolate glaze (or pour on top) and place glaze side up, on baking sheet.

On the second batch I added more chocolate chips to thicken the glaze.

It was much easier to cover the tops of the puffs and it did not

run off of the sides as much!

Refrigerate uncovered, 30 minutes (or up to 2 hours).

Enjoy!!!

These little eclairs were delicious.  We ate then up in 3 days.  I have to say that they do not keep well longer that 2 days. The filling tends to seep into the puff and they lose their flavor.

I recommend making them the day of or day before your event and serve as soon as possible!

I promise they will not last long.

Let me know what you think.

Until Then,

Wende

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