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Ingredientes
- 3 lrg Large eggs, at room temperature
- 1/2 c. Water
- 4 1/2 Tbsp. Unsalted butter, cut into 1/2-inch cubes
- 1 1/2 Tbsp. Granulated sugar
- 1/2 tsp Mint extract
- 3/4 c. Sifted all-purpose flour
- 3 Tbsp. Sifted unsweetened alkalized cocoa pwdr
- 8 ounce Cream cheese, softened
- 3/4 c. Sweetened condensed lowfat milk
- 2 Tbsp. White creme de menthe
- 4 ounce Mint flavored semi-sweet chocolate, finely minced
- 6 ounce Mint flavored semi-sweet chocolate, finely minced
- 2/3 c. Heavy cream
- 2 Tbsp. Light corn syrup
- 2 tsp Vanilla extract Fresh mint, for garnish
Direcciones
- 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 c., stir the Large eggs with a fork till blended. Pour approximately 2 Tbsp. of the beaten Large eggs into a small c., leaving 1/2 c. of the egg mix in the measuring c.. In a medium heavy saucepan, combine the water, butter and sugar. Over medium heat, stirring occasionally, heat the water mix till the butter has melted. Increase the heat to medium-high and bring the mix 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, till the mix 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, till the paste forms a very smooth ball. Transfer the paste to a large bowl. Pour the 1/2 c. of beaten Large eggs over the paste and beat vigorously with a wooden spoon for 45 to 60 seconds, till the mix forms a smooth, soft dough. The dough should hold its shape when scooped up with a spoon but be soft sufficient to slowly slide off the spoon when tilted. If the dough does not slide off the spoon, add in 1/2 Tbsp. of the reserved egg mix, beat till smooth and retest the dough with a spoon. The remaining 1 1/2 to 2 Tbsp. of egg will be used to glaze the tops of the eclairs before they are baked. Fill a pastry bag fitted with a 5/6-inch plain tip (such as Ateco #3) with the eclair dough. Pipe 5-inch strips approximately 1/2-inch wide on the prepared baking sheets, leaving about 1 1/2 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 min, 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 min, till they are crisp and shiny. Transfer the eclairs to a wire rack and cold completely.
- The eclairs may be prepared up to this point and stored in an airtight container at room temperature for one day or possibly in the freezer for up to one month. Make the frzn mint filling: In a large bowl, using a hand-held electric mixer at medium speed, beat the cream cheese till smooth. Add in the sweetened condensed lowfat milk and liqueur. Beat till smooth. Mix in minced chocolate. Cover the surface of the filling with plastic wrap and freeze the mix till hard, about 4 hrs. 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 warm cream mix over the chocolate. Let the mix stand for 30 seconds, to heat the chocolate.
- Gently whisk till smooth. Stir in the vanilla. Assemble the eclairs: Slice eclairs in half; remove any moist dough. Scoop 3 Tbsp. of the frzn filling into each eclair half. Replace the top of the eclair. Pour the hot 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 1/2 hrs plus cooking, baking, cooling and freezing times
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 8 servings | |
| Calories 400 | |
| Calories from Fat 215 | 54% |
| Total Fat 24.46g | 31% |
| Saturated Fat 14.07g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 150mg | 50% |
| Sodium 167mg | 7% |
| Potassium 260mg | 7% |
| Total Carbs 35.82g | 10% |
| Dietary Fiber 1.3g | 4% |
| Sugars 22.42g | 15% |
| Protein 8.24g | 13% |
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