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
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.