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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Whipped Cream Chocolate Eclairs
 Categories: Dairy, Pastry, Chocolate
      Yield: 10 Servings
 
      4 tb (57 g) unsalted butter
      1 ts Granulated sugar
    1/2 c  (118 mL) water
    1/2 c  (74 g) A-P flour
        sm Pinch of salt
      2 lg Eggs; room temp, beaten
    3/4 c  (177 mL)heavy whipping cream
           - cold
    1/2 ts Powdered sugar
      4 oz (115 g) 70% or 72% dark
           - chocolate, broken in pcs
 
  To a medium saucepan over medium heat add the butter,
  sugar and water. Stir until the butter and sugar are
  melted and bring to a boil.
  
  Remove from heat, while stirring vigorously with a
  wooden spoon or whisk, add the flour and salt. Continue
  stirring and cook until the mix starts to pull away from
  the sides of the pan and looks like mashed potato.
  Remove from the heat.
  
  Add one egg and beat the mix until the egg is
  incorporated and smooth. Repeat with the other egg until
  the mix is a shiny, smooth paste. Allow to cool slightly
  in the pan.
  
  Set the oven @ 400ºF/200ºC with the rack in the center
  of the oven.
  
  Line a large baking sheet with parchment paper. Draw 10,
  3" lines, 2 inches apart on the paper. Turn the paper
  over so the pastry is not directly on the ink.
  
  Spoon the cooled pastry mixture into a piping bag fitted
  with a 1/2" (13 mm) round nozzle. Pipe 3" (7 1/2 cm)
  long pastry lengths onto the baking sheet following the
  lines, about 1" (2 1/2 cm) thick.
  
  Bake for 20 minutes, then turn the oven temperature down
  to 375ºF/190ºC and bake for a further 5-6 minutes until
  puffed and golden brown. Times will vary depending on
  your oven.
  
  Remove from the oven, transfer to a cooling rack to cool
  completely.
  
  To a bowl, add the whipping cream (or use a stand
  mixer). Beat the whipped cream until soft peaks start to
  form. Add the powdered sugar and continue to beat until
  stiff peaks form.
  
  Transfer the cream to a piping bag fitted with a small
  nozzle.
  
  Once the pastries are cool, make 2 holes along the
  underside of the pastries. Pipe cream into each of the
  holes to fill the cavity of the pastry. Do not overfill.
  You will feel it filling up in your hand. Repeat with
  all. Alternately, you can slice the pastries lengthwise
  and sandwich the cream between the two.
  
  To a wide, microwave-safe glass bowl, add the chocolate.
  Microwave in 15 second increments, stirring between
  until melted. Dip the tops of the pastries into the
  melted chocolate, allowing excess to drip off and set
  them on a tray. Refrigerate to cool completely and set
  the chocolate.
  
  RECIPE FROM: https://culinaryginger.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "The best way out is always through." -- Robert Frost
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