Recipe - Eclairs A Lorange

Eclairs
3 tablespoon 70% buttermilkvegetable oil
spread
One fourth teaspoon Salt
Three fourths cup Allpurpose flour
2 Eggs
1 Egg white
Pastry Cream
2/3 cup 1% lowfat milk
3 tablespoon Sugar
4 teaspoon Allpurpose flour
2 teaspoon Cornstarch
1/8 teaspoon Salt
1 Egg yolk
1 teaspoon 70% buttermilkvegetable oil
spread
2 teaspoon Grated orange zest
1 teaspoon Orange extract
One half teaspoon Vanilla
12 cup Frozen nonfat; nondairy
whipped topping, thawed
Chocolate Glaze
One fourth cup Lowfat sweetened condensed
milk
2 tablespoon Unsweetened cocoa powder

For eclairs, in small saucepan combine vegetable oil spread,salt and 3/4
cup water. Bring to a boil. When vegetable oil spread melts, remove from
heat. Add flour all at once and mix rapidly with wooden spoon until mixture
comes together in ball. Place saucepan over low heat for 34 minutes to dry
dough, mixing constantly with wooden spoon. Dough should be soft and not
sticky. Transfer dough to food processor or large bowl of heavyduty
electric mixture. Cool 5 minutes. Add eggs and egg white, one at a time,
mixing until completely smooth after each addition. (This can be done by
hand, but it is much easier in food processor or heavyduty electric mixer.
) Coat baking sheet with nonstick spray. Fill large pastry bag (without
tip) with dough. Squeeze out 8 eclairs, each 1" in diameter and 4" in
length, onto baking sheet. Let stand at least 10 minutes to dry. Preheat
oven to 375°F. Bake 3540 minutes or until golden and cooked all the way
through. Transfer to rack to cool. Meanwhile, for pastry cream, in small
saucepan, stir together milk, sugar, flour, cornstarch and salt until
blended. Cook over medium heat, stirring constantly, until mixture comes to
a boil and thickens, 45 minutes. Remove from heat. In small bowl, lightly
beat egg yolk. Gradually whisk in about One fourth cup hot milk mixture. Whisk egg
yolk mixture back into milk mixture in pan. Return pan to mediumlow heat
and whisk mixture until it just begins to simmer, about 30 seconds. Remove
from heat. Stir in vegetable oil spread, zest and orange and vanilla
extracts until smooth and melted. Transfer to bowl. Press plastic wrap
directly onto surface. Cool to room temperature, then chill thoroughly in
refrigerator, about 2 hours. Fold in whipped topping. Refrigerate until
ready to assemble. To assemble eclairs, cut each eclair in half lengthwise.
Spoon about 3 tablespoons pastry cream into each eclair bottom. Replace
tops. For glaze, in small saucepan, combine condensed milk and cocoa
powder. Heat over low heat, stirring constantly, until mixture bubbles and
thickens, 12 minutes. Spread over tops of eclairs. If glaze is too thick,
thin with 24 teaspoons of water. Serve immediately.

Makes 8 eclairs. Per eclair: 177 calories; 5 g protein, 7 g fat; 82 mg
cholesterol; 24 g carbohydrates; 166 mg sodium.

Sneak peak at irresistible, guiltfree treats from Richard Simmons'
brandnew cookbook, "Sweetie Pie", printed in Woman's World, 11/4/97 issue.

Recipe by: Woman's World 11/4/97, Richard Simmons

Posted to MCRecipe Digest V1 #878 by 4paws@netrax.net (ShermeyerGail) on
Nov 01, 1997