COMPANY ECLAIRS
1/2 cup butter or
margarine (1 stick)
1 cup water
1/4 teaspoon salt
1 cup all-purpose
flour
4 eggs
Orange-Cream Filling
1 pint strawberries,
sliced
Chocolate Glaze
About 4 hours before
serving or early in day:
1. Preheat oven to 375
F. Grease large cookie sheet. In 2-quart sauce-pan, heat butter, water and salt
until butter is melted and mixture boils; remove from heat. Vigorously stir in
flour with wooden spoon until mixture forms a ball and leaves side of pan. Stir
in eggs until smooth.
2. Spoon mixture into
decorating bag with very large writing tube. Pipe mixture onto cookie sheet
into twelve 4" by 1 " strips, rounding ends slightly. Bake 40 minutes
or until lightly browned. With tip of paring knife, cut slit on side of each
shell to let steam escape; bake 10 minutes longer. Cool on wire rack.
3. Prepare
Orange-Cream Filling.
In 2 quart saucepan, mix 3/4 cup sugar,
1/4 cup all-purpose flour and
1/4 teaspoon salt. Stir in 1 1/4 cup milk. Over
medium heat, heat to boiling, stirring
constantly. Boil for 1 minute. In
small bowl with fork, beat 6 egg yolks slightly;
beat small amount of milk mixture into
yolks; slowly pour yolk mixture back
into milk mixture; cook, strirring constantly,
until mixture thickens and coats
spoon, about 8 minutes ( do not
boil). Remove saucepan from heat; stir in 1/4 cup orange- flavor liqueur. Cover custard surface with
plastic wrap; chill, about 2 hours. Beat 1 1/2 cups heavy or whipping cream until stiff peaks form. Fold cream
into custard.
4. Cut each shell
horizontally in half. Fill bottom of each shell with filling; top with some
berries; replace tops.
5. Prepare glaze.
Spread eclairs with glaze. Refrigerate. Makes 12 servings. 450 calories
per serving
CHOCOLATE GLAZE: In
1-quart saucepan over low heat, melt 2 squares semisweet chocolate and 2
tablespoons butter or margarine, stirring constantly. Stir in 1 cup
confectioners sugar and 3 tablespoon milk until smooth.