One of my most treasured dessert cookbooks is the Hershey’s 1934 Cookbook. It was a gift from my Mom many years ago (she knows how I love chocolate!), and what makes it extra special to me is the photo of the young boy on the front. He reminds me a lot of how my Dad looked as a child. (My Dad even had a little sister like in the photo.)
I’ve been craving some sort of French dessert, and while perusing this cookbook, I came across a recipe for Chocolate Cream Eclairs. I had never made this recipe before, and it turned out quite delicious! I think I’ll enjoy experimenting with this recipe in the near future — possibly trying out a darker chocolate for the filling, although the original is wonderful as is!
The recipe is in three steps — chocolate cream filling, éclair dough and finally the glaze, but it all comes together very easily!
Chocolate Cream Eclairs
Recipe adapted from the Hershey’s 1934 Cookbook
*I prefer to use all organic ingredients
Chocolate Cream Filling
5 Tablespoons cornstarch
1/4 cup raw cane sugar
1/4 teaspoon salt
3 cups milk
3 egg yolks, slightly beaten
1 teaspoon vanilla extract
7 ounces milk chocolate (in pieces or chips)
-In medium saucepan, combine cornstarch, sugar and salt.
-Whisk in milk and egg yolks until well blended
-Stir constantly over medium heat until mixture boils, then boil for one minute.
-Remove from heat — add chocolate and vanilla. Stir until chocolate melts.
-Pour into large bowl, cover with waxed paper on surface. Set aside to cool.
Next step …
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup flour
-Grease cookie sheet and preheat oven to 400 degrees F.
-In medium saucepan, stir water, butter and salt over medium heat to a rolling boil. (Make sure butter has melted.)
-Add flour, and stir vigorously over low heat until mixture forms a ball. (It will resemble a ball of mashed potatoes.) Remove from heat and cool 10 minutes.
-At this point, I transferred the dough to a stand mixer, but the bowl will also work fine.
-Add one egg at a time, mixing well for one minute (or until smooth) between each egg addition.
-On greased cookie sheet, shape 1/4 cups of dough that are approximately 4 inches long, 1 inch wide and 3 inches apart from each other.
-Bake 35-40 minutes or until they become puffy and golden brown.
-Cool on a wire rack while preparing chocolate glaze.
4 ounces milk chocolate, in pieces or chips
2-4 teaspoons water
2 teaspoons coconut oil
-Using a double boiler, stir all ingredients over hot, but not boiling water, and stir until smooth.
-Cut each éclair horizontally, and remove any soft dough from inside.
-Fill with 1/4 cup of chocolate cream, cover with top.
-Spoon warm glaze over the top, and dust with cocoa powder, if desired.
-Refrigerate until serving, and refrigerate any leftovers. What leftovers?