chocolate almond cream eclairs

How To Make chocolate almond cream eclairs

• 1

  Keep in mind that Choux Paste can be temperamental. I find making the shells on a day without humidity, helps to make them the best. Be careful NOT to burn the paste as you add flour in the next step.
• 2

  To begin, preheat oven to 375 degrees. In a saucepan melt 1/2 c butter, add salt and water. Bring to a boil. Immediately put heat to low, I even raise the pan off unit if seems too hot. Add flour and beat with a wooden spoon to form a soft ball of dough. Cool away from heat for 1 minute. Add eggs, ONE AT A TIME, beating into the dough. May seem lumpy but keep beating until a smooth creamy paste results.
• 3

  Grease a large cookie sheet lightly, and drop 1/4 c of paste 1-2" apart. Cool slightly, and shape into eclair shell. Bake 40 minutes, cut a small slit into the side of each shell (releases the moisture inside the shell) and continue baking 8-10 minutes until golden brown. Cool on a wire rack.
• 4

  Meanwhile, mix the filling. Add 1 1/2 c milk to pudding and whisk 2 minutes until smooth. Add cream, fold until well blended. Add almond extract. Set aside.
• 5

  Frosting: Melt Chocolate and 2 TBS. butter; remove from heat. Stir in confectionery sugar and 3 TBS. milk. Add more sugar if necessary. Will look shiny and smooth, ready to spread.
• 6

  Cut each eclair on one side, do not cut all the way around. Fill with cream. Frost and chill at least 6 hrs. May do the day before. Cover well to keep the fresh taste if not serving the same day.
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