½ C margarine or butter (1 stick)
1 C sifted all-purpose flour
1 Pkg of First Quality Strawberry or Chocolate Mousse Mix (You can also use Fast & Fancy Mousse Mix or Cheesecake)
2 squares (2 oz) unsweetened chocolate
2 C Sugar
1 C whipping cream
1. Preheat oven to 400◦F. Grease a cookie sheet or line with parchment paper.
2. TO MAKE PASTRY:
Bring 1 cup water and the margarine or butter to a boil. Add the flour and stir constantly until the mixture is smooth and forms a ball (I would use a whisk @ first to mix the butter, flour & water). Remove from heat and let cool. Beat in the eggs, one at a time with mixer. Drop the dough by the teaspoons onto the prepared cookie sheet. Bake for approximately 30 minutes, or until light brown. Set aside on a rack to cool.
3. TO MAKE FILLING:
Follow directions according to pkg, refrigerate until ready to use.
4. With a serrated knife, slice the pastry puff lengthwise but not all the way through. Pipe the filling into the corner.
5. TO MAKE ICING:
Place in a medium saucepan and stir, then add the sugar and cream. Cook over medium heat until soft ball stage, 240◦F on candy thermometer. Let cool and beat until smooth. Set aside in a tub of ice cold water so that it thickens up real good. Ice the tops of the éclairs.
Makes 24 medium or 60 mini éclairs.
This recipe offers a less fattening eclair as it is baked rather than fried.
Make sure to shape your dough when you drop it on the cookie sheet. If you just drop it off the spoon it will form into a biscuit like dough. You will still have room to insert the custard/ filling. If you want the long Éclair look, you need to shape it.