Mini Chocolate Eclairs

Making eclairs can be intimidating. This Paula Deen recipe is so easy you just have to try it. I just want to mention that you will need patience. I say that because it's one of those recipes that you will need to spend time at the stove stirring.

I suggest you get everything measured and lined up before starting. It makes it easier so you can just add while you stir. The pastry is made first. So far so good, everything was going according to the directions.

While the pastries baked in the oven, I started on the filling. It did seem like forever before the filling thickened to a mayonnaise consistency per the instructions. Don't even think about taking the easy way out and substituting instant pudding. The time spent stirring to get the right consistency was worth the wait. The filling was absolutely delicious.

The eclairs were so good, we had no leftovers for the next day. They were addicting. I guess because they are so light you don't realize how many you've eaten. This is a great make ahead dessert. The eclairs can be frozen in an airtight container and taken out of the freezer before you are ready to serve.

Ingredients for pastry:

1/2 cup (1 stick) butter (margarine can be used according to the recipe, but butter tastes so much better)

1 cup sifted all-purpose flour

4 eggs


Ingredients for filling:

3 cups whole milk

3/4 cup sugar

1/2 teaspoon salt

6 tablespoons flour

3 eggs, lightly beaten

2 teaspoons vanilla extract


Ingredients for icing:

2 squares (2 ounces) unsweetened chocolate

2 cups sugar

1 cup whipping cream


Preheat the oven to 400 degrees F. Grease a cookie sheet or line with parchment paper.

To make the pastry: Bring 1 cup water and the butter to a boil. Add the flour and stir constantly until the mixture is smooth and forms a ball. Remove from the heat and let cool. Beat in the eggs, one at a time. Drop the dough by teaspoonful on to the prepared cookie sheet. Bake for approximately 30 minutes, or until golden brown. Set aside on a rack to cool.

To make the filling: Combine the milk, sugar, salt and flour in a medium saucepan. Cook slowly until mixture thickens, stirring constantly. Add the eggs and cook, stirring, until the mixture is even thicker, about the consistency of mayonnaise. Remove from the heat, let cool and add the vanilla.

With a serrated knife, slice the pastry puff lengthwise but not all the way through. Pipe the custard into the center.

To make the icing: Melt the chocolate in the microwave at full power for 30 seconds; place in a medium saucepan and stir, then add the sugar and cream. Cook over medium heat until soft ball stage, 240 degrees F on a candy thermometer. Let cool and beat until smooth. Ice the tops of the eclairs.

Note: I didn't have a pastry bag to pipe the filling onto the pastry shell. I substituted with a zip-lock bag. I filling the zip-lock bag with filling and then snipped off tip. It worked pretty well. Also I didn't have a candy thermometer to check the temperature of icing. I had to wing it. It turned out great.

Source: Paula Deen and Friends Cookbook, copyright 2005

Pumpkin Mascarpone Pie

Thanksgiving is only a few weeks away, so I thought you might be interested in a new pumpkin pie recipe. I actually came across this recipe in a Bon Appetit magazine last year. Pumpkin pie isn't really a favorite of mine. It's okay, but I never felt it had that WOW factor every time I made it.

Because I was hosting Thanksgiving last year I wanted my pumpkin pie to be something everyone would remember. Well, Pumpkin Mascarpone Pie is the pie your guest will remember this Thanksgiving. The texture of the pie is so smooth compared to traditional pumpkin pies made with evaporated milk.

The recipe calls for one 9-inch pie crust. You can make your favorite pie crust recipe and chill it while preparing the filling. If you are not into making pie crust, you can purchase a ready made pie crust(there are some good ones out there).

Since finding this recipe I have always made it with a regular pie crust and the pie seemed to get better every time I make it. I recently made it with a graham cracker crust. To be honest, I prefer this pie with a regular pie crust. The pie made with the graham cracker crust tasted too sweet. I would advise you to make this pie with a regular pie crust per the original recipe instructions.Hope you give it a try this Thanksgiving. I know you will enjoy it.

Preheat Oven to 350 degrees F.

Make your favorite 9-inch pie crust recipe or purchase one 9-inch Pie Crust. Chill Pie Crust while making the pie filling.

Ingredients for filling:

• 1 cup canned pure pumpkin (15 oz.)
  
• 1 cup (packed) golden brown sugar
  
• 2 large eggs
  
• 1 teaspoon fresh lemon juice
  
• 1 teaspoon ground cinnamon
  
• 1 teaspoon ground ginger
  
• 1/2 teaspoon ground nutmeg
  
• 1/2 teaspoon vanilla extract
  
• 1/4 teaspoon ground cloves
  
• 1/4 teaspoon salt
  
• 1 8-ounce container mascarpone cheese*
  

Using an electric mixer, beat pumpkin and sugar in large bowl until well blended.
Add eggs and next 7 ingredients and beat until blended.Next add the mascarpone cheese and beat just until mixture is smooth.

Bake pie until custard is set, about 55 minutes.

Transfer pie to rack and cool.


This recipe can be made 1 day ahead, tent with foil and chill.

*Mascarpone Cheese can be found in your local supermarket with the specalty cheeses. I have noticed recently that there is a mascarpone cheese with coffee. Be careful when purchasing, you will need the plain mascarpone cheese.

Source: Bon Appetit Magazine, November 2007.