Dessert for 20

Chocolate Eclairs

Name: Chocolate Eclairs
Total time: 165 min
Yield: 20 servings
Cuisine: British and Irish
Ingredients: 100 g / 7 tbsp unsalted butter; 1 cup water; 1 cup plain/all-purpose flour; 1 pinch cooking/kosher salt; 4 large eggs; 100 g / 3.5 oz 70% cocoa dark chocolate block; 2/3 cup thickened/heavy cream; 3 1/2 tsp corn syrup or liquid glucose; 3 cups thickened/heavy cream or whipping cream; 1 cup mascarpone; 1 2/3 cups icing sugar/powdered sugar; 2 tsp vanilla bean paste or extract or

These pastry shells are baked until hollow, filled with mascarpone cream, and finished with a smooth dark chocolate glaze.

$0.72per serving $

165 minstart to table

20servings

British and Irish Vegetarian Budget Desserts

Ingredients

100 g / 7 tbsp unsalted butter
1 cup water
1 cup plain/all-purpose flour
1 pinch cooking/kosher salt
4 large eggs
100 g / 3.5 oz 70% cocoa dark chocolate block
2/3 cup thickened/heavy cream
3 1/2 tsp corn syrup or liquid glucose
3 cups thickened/heavy cream or whipping cream
1 cup mascarpone
1 2/3 cups icing sugar/powdered sugar
2 tsp vanilla bean paste or extract or

Steps

Heat the oven to 425°F for 15 minutes, and line two baking sheets with parchment.
Boil the butter, water, and salt in a saucepan, stir in the flour, cook for 2 minutes, cool briefly, then beat in the eggs one at a time.
Pipe 20 strips onto the sheets, bake at 425°F for 15 minutes, reduce to 350°F, and bake 20 minutes more.
Cool the shells completely for 45 minutes before filling.
Whip the cream, beat in the mascarpone, powdered sugar, and vanilla, then chill the filling for 30 minutes.
Heat the cream and corn syrup, pour them over the chopped chocolate, stir smooth, fill the shells, and glaze them within 25 minutes.

Main ingredient on sale this week? See what to make with eggs on sale.