Recipe - Frozen Chocolate Mint Eclairs

ECLAIR DOUGH
3 lg Eggs; at room temperature
One half cup Water
4 One half tablespoon Unsalted butter; cut into
1/2inch cubes
1 One half tablespoon Granulated sugar
One half teaspoon Mint extract
Three fourths cup Sifted allpurpose flour
3 tablespoon Sifted unsweetened alkalized
cocoa powder

FROZEN MINT FILLING
8 ounce Cream cheese; softened
Three fourths cup Sweetened condensed milk
2 tablespoon White creme de menthe
4 ounce Mint flavored semisweet
chocolate; finely chopped

CHOCOLATE MINT SAUCE
6 ounce Mint flavored semisweet
chocolate; finely chopped
2/3 cup Heavy cream
2 tablespoon Light corn syrup
2 teaspoon Vanilla extract
Fresh mint; for garnish

Make the eclairs: Position a rack in the center of the oven and preheat to
425 degrees F. Line two baking sheets with baking parchment. In a glass
measuring cup, stir the eggs with a fork until blended. Pour approximately
2 tablespoons of the beaten eggs into a small cup, leaving One half cup of the
egg mixture in the measuring cup. In a medium heavy saucepan, combine the
water, butter and sugar. Over medium heat, stirring occasionally, heat the
water mixture until the butter has melted. Increase the heat to mediumhigh
and bring the mixture to a boil. Remove the pan from the heat. Stir in mint
extract. Using a wire whisk, stir in the flour and cocoa. Whisk vigorously
for 20 to 30 seconds, until the mixture is smooth and pulls away from the
sides of the pan. Return the pan to the heat and stirring constantly with a
wooden spoon, cook for 30 to 60 seconds, until the paste forms a very
smooth ball. Transfer the paste to a large bowl. Pour the One half cup of beaten
eggs over the paste and beat vigorously with a wooden spoon for 45 to 60
seconds, until the mixture forms a smooth, soft dough. The dough should
hold its shape when scooped up with a spoon but be soft enough to slowly
slide off the spoon when tilted. If the dough does not slide off the spoon,
add One half tablespoon of the reserved egg mixture, beat until smooth and
retest the dough with a spoon. The remaining 1 One half to 2 tablespoons of egg
will be used to glaze the tops of the eclairs before they are baked. Fill a
pastry bag fitted with a 5/6inch plain tip (such as Ateco #3) with the
eclair dough. Pipe 5inch strips approximately 1/2inch wide on the
prepared baking sheets, leaving about 1 One half inches between eclairs. Dip
your finger in some of the remaining beaten egg and gently smooth down any
"tails" left from piping. Lightly brush the tops of the eclairs with more
of the egg. Bake the eclairs, one baking sheet at a time, for 10 minutes,
propping the oven door open about 2 inches with the handle of a wooden
spoon. Reduce the oven temperature to 375 degrees F and close the oven
door. Continue baking the eclairs for 20 to 25 minutes, until they are
crisp and shiny. Transfer the eclairs to a wire rack and cool completely.
The eclairs may be prepared up to this point and stored in an airtight
container at room temperature for one day or in the freezer for up to one
month. Make the frozen mint filling: In a large bowl, using a handheld
electric mixer at medium speed, beat the cream cheese until smooth. Add the
sweetened condensed milk and liqueur. Beat until smooth. Fold in chopped
chocolate. Cover the surface of the filling with plastic wrap and freeze
the mixture until firm, about 4 hours. Make the chocolate mint sauce: Place
the chocolate in a medium bowl. In a small, heavy saucepan bring the cream
and corn syrup to a gentle boil. Pour the hot cream mixture over the
chocolate. Let the mixture stand for 30 seconds, to melt the chocolate.
Gently whisk until smooth. Stir in the vanilla. Assemble the eclairs: Slice
eclairs in half; remove any moist dough. Scoop 3 tablespoons of the frozen
filling into each eclair half. Replace the top of the eclair. Pour the warm
chocolate mint sauce onto a serving plate. Place an eclair on top. Drizzle
with more sauce. Garnish with fresh mint. Serve immediately.

YIELD: 8 eclairs

PREPARATION: 1 One half hours plus cooking, baking, cooling and freezing times
Posted to recipeludigest Volume 01 Number 451 by "Bunny"
layla696@ix.netcom.com on Jan 4, 1998