Description:
-Luscious Eclair & Creme Puff Mix #4914
-Hot Water
-Guittardelli Premium Baking Cocoa #4883
Preheat oven to 400F. For a full batch; Measure the required amount (2.25 Cups) of eclair & Creme Puff mix into mixing bowl Add 2 1/2 Tablespoons Baking Cocoa & mix well into the dry mix. Add required hot water according to package directions (3 cups for full batch) & mix until well incorporated & smooth. Scoop mixed dough into a pastry bag for easiest use & squeeze out nice round portions about 1-1/2 inches in diameter 2 inches apart on a parchment lined baking sheet pan (cookie sheet). (If points appear just dampen your finger with some very warm water & smooth out the points.) If you prefer eclairs pipe out log shapes about 4 inches long & an inch in diameter. Leave 2 inches between each log shape on the cookie sheet; lined with parchment paper. Bake 25 - 30 minutes. Allow to cool completely before filling with your favorite Dawn filling! The cherry & raspberry tastes wonderful in these chocolate versions! Dust with powdered sugar or top with melted chocolate. Store in an open container in the refrigerator; especially if using a cream filling. Do not store in a airtight container or they will become soggy. They will keep up to 2 days in the fridge!
From Chef Beth Casebolt of Zortman, Montana
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