Ice Cream Filled Eclairs

Ice Cream Filled Eclairs

  • PRINT

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1/2 cup butter or margarine (1 stick)
  • 1 cup water
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • CHOCOLATE SYRUP ICE CREAM or favorite ice cream , slightly softened
  • CHOCOLATE GLAZE (recipe follows)

Directions

  • 1. Heat oven to 400°F. Lightly grease cookie sheet or line with parchment paper.
  • 2. Heat butter, water and salt to boiling in medium saucepan; reduce heat to low. Add flour all at once, beating with spoon until mixture forms ball and leaves sides of pan. Remove from heat.
  • 3. Add eggs, one at a time, beating well after each addition until mixture is smooth. Continue beating until dough is shiny and satiny. Drop by rounded tablespoonfuls, 3 inches apart, onto prepared sheet; with spatula, spread into twelve 4x1-inch strips. (Pastry can be piped onto baking sheet using pastry bag fitted with 1/4 inch plain tip).
  • 4. Bake 28 to 30 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool completely. Slice off tops lengthwise. Scoop out any filaments of soft dough. Fill with ice cream; replace tops.
  • 5. Glaze with CHOCOLATE GLAZE. Place on tray; freeze 30 minutes or until glaze is set. Let stand at room temperature 5 to 10 minutes before serving. Wrap leftovers in foil; return to freezer. 12 eclairs.
  • CHOCOLATE SYRUP ICE CREAM
  • 1 cup milk
  • 1/2 cup cold water
  • 2 envelopes unflavored gelatin
  • 3/4 cup sugar
  • 1-1/2 cups (1-lb. can) HERSHEY'S Syrup
  • 2 cups (1 pt.) light cream
  • 2 cups (1 pt.) whipping cream
  • 2 tablespoons vanilla extract
  • 1. Combine milk and water in large saucepan. Sprinkle gelatin over mixture; let stand 5 minutes to soften. Add sugar. Cook over medium heat, stirring constantly, until gelatin is dissolved.
  • 2. Remove from heat. Stir in syrup and vanilla. Cool slightly, stirring occasionally. Stir in light cream and whipping cream. Refrigerate several hours. Fill ice cream freezer container with chocolate mixture; freeze according to manufacture's directions. about 2 quarts ice cream.
  • CHOCOLATE GLAZE
  • 2 tablespoons butter or margarine
  • 2 tablespoons HERSHEY'S Cocoa
  • 2 tablespoons water
  • 1 tablespoon light corn syrup
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1. Melt butter in small saucepan over low heat; add cocoa, water and corn syrup, stirring constantly until mixture thickens slightly. Do not boil. 2. Remove from heat; cool slightly. Blend in powdered sugar and vanilla;
  • stir or whisk until smooth. About 1/2 cup glaze.

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