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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Whipped Cream Chocolate Eclairs   
    Categories: Dairy, Pastry, Chocolate   
         Yield: 10 Servings   
       
         4 tb (57 g) unsalted butter   
         1 ts Granulated sugar   
       1/2 c  (118 mL) water   
       1/2 c  (74 g) A-P flour   
           sm Pinch of salt   
         2 lg Eggs; room temp, beaten   
       3/4 c  (177 mL)heavy whipping cream   
              - cold   
       1/2 ts Powdered sugar   
         4 oz (115 g) 70% or 72% dark   
              - chocolate, broken in pcs   
       
     To a medium saucepan over medium heat add the butter,   
     sugar and water. Stir until the butter and sugar are   
     melted and bring to a boil.   
        
     Remove from heat, while stirring vigorously with a   
     wooden spoon or whisk, add the flour and salt. Continue   
     stirring and cook until the mix starts to pull away from   
     the sides of the pan and looks like mashed potato.   
     Remove from the heat.   
        
     Add one egg and beat the mix until the egg is   
     incorporated and smooth. Repeat with the other egg until   
     the mix is a shiny, smooth paste. Allow to cool slightly   
     in the pan.   
        
     Set the oven @ 400ºF/200ºC with the rack in the center   
     of the oven.   
        
     Line a large baking sheet with parchment paper. Draw 10,   
     3" lines, 2 inches apart on the paper. Turn the paper   
     over so the pastry is not directly on the ink.   
        
     Spoon the cooled pastry mixture into a piping bag fitted   
     with a 1/2" (13 mm) round nozzle. Pipe 3" (7 1/2 cm)   
     long pastry lengths onto the baking sheet following the   
     lines, about 1" (2 1/2 cm) thick.   
        
     Bake for 20 minutes, then turn the oven temperature down   
     to 375ºF/190ºC and bake for a further 5-6 minutes until   
     puffed and golden brown. Times will vary depending on   
     your oven.   
        
     Remove from the oven, transfer to a cooling rack to cool   
     completely.   
        
     To a bowl, add the whipping cream (or use a stand   
     mixer). Beat the whipped cream until soft peaks start to   
     form. Add the powdered sugar and continue to beat until   
     stiff peaks form.   
        
     Transfer the cream to a piping bag fitted with a small   
     nozzle.   
        
     Once the pastries are cool, make 2 holes along the   
     underside of the pastries. Pipe cream into each of the   
     holes to fill the cavity of the pastry. Do not overfill.   
     You will feel it filling up in your hand. Repeat with   
     all. Alternately, you can slice the pastries lengthwise   
     and sandwich the cream between the two.   
        
     To a wide, microwave-safe glass bowl, add the chocolate.   
     Microwave in 15 second increments, stirring between   
     until melted. Dip the tops of the pastries into the   
     melted chocolate, allowing excess to drip off and set   
     them on a tray. Refrigerate to cool completely and set   
     the chocolate.   
        
     RECIPE FROM: https://culinaryginger.com   
        
     Uncle Dirty Dave's Archives   
       
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