Vanilla Cream-Filled Eclairs

Vanilla Pastry Cream:
2 large eggs
2 egg yolks
1/2 cup sugar
1/3 cup cornstarch
2 cups half-and-half
2 tbsp. margarine, softened
2 tsp. vanilla extract

Eclairs:
1-1/3 cups water
1 11oz. pkg. piecrust mix
3 large eggs
2 egg whites

Chocolate Glaze:
1 cup semisweet chocolate morsels
1/4 cup whipping cream
2 tbsp. margarine, softened

To make Vanilla Pastry Cream: Whisk together first 4 ingredients in a 3-quart
saucepan. Gradually whisk in half-and-half. Cook over medium heat,
whisking constantly, until mixture comes to a boil. Cook 1 minute or until
mixture is thickened and bubbly. Remove from heat; whisk in margarine
and vanilla. Cover and chill 4 hours.

Bring 1-1/3 cups water to a boil in a 3-quart saucepan over medium-high heat.
Stir in piecrust mix, beating vigorously with a wooden spoon 1 minute or
until mixture leaves sides of pan.

Place dough in bowl of a heavy-duty electric stand mixer; cool 5 minutes. Beat
dough, adding eggs and egg whites, 1 at a time, beating until blended after
each addition. (If desired, eggs and egg whites may be added 1 at a time
and beaten vigorously with a wooden spoon instead of using the mixer.)
Spoon dough into a large heavy-duty zip-top plastic bag. (A large pastry bag
may also be used.) Cut a 1½”opening across one corner of the bag. Pipe 4” long
strips of dough 2 inches apart onto ungreased baking sheets.

Bake at 425° for 20 to 25 minutes or until puffed and golden. (Do not
underbake.) Remove from oven, and cut a small slit in side of each eclair
to allow steam to escape. Cool on wire racks.

Split éclairs using a serrated knife, starting at 1 long side without cutting
through opposite side. Pull out and discard soft dough inside. Carefully spoon
about 1/4 cup Vanilla Pastry Cream into each éclair; close top
of each éclair over filling.

To make Chocolate Glaze: Microwave morsels and whipping cream at HIGH in a 2-cup
glass measuring cup 30 seconds to 1 minute or until melted, stirring
twice. Whisk in butter until blended. Top evenly with Chocolate Glaze.
Chill éclairs for 2 hours or freeze up to 1 month.


VARIATIONS:

Peanut Butter-Chocolate Éclairs:
Follow recipe for Vanilla Cream-Filled Éclairs, substituting Peanut Butter Pastry
Cream for Vanilla Pastry Cream by omitting 2 tablespoons margarine,
and stir in 1/3 cup creamy peanut Butter.

Banana-Chocolate Éclairs:
Follow recipe for Vanilla Cream-Filled Éclairs, adding 3 medium bananas,
quartered lengthwise and thinly sliced, to Vanilla Pastry Cream after
chilling 4 hours.

Mocha Éclairs:
Follow recipe for Vanilla Cream-Filled Éclairs, substituting Coffee Pastry Cream
for Vanilla Pastry Cream by stirring 1 tablespoon instant coffee
granules in with half-and-half

Strawberry Cream Éclairs:
Follow recipe for Vanilla Cream-Filled Éclairs, substituting Grand Marnier
Pastry Cream for Vanilla Pastry Cream by omitting vanilla extract, and
stir in 2 tablespoons orange liqueur.

Slice 1 quart strawberries, and spoon evenly into éclairs before filling with
pastry cream. Top with White Chocolate Glaze, which 4oz. chopped white
chocolate is substituted for semisweet chocolate morsels; then drizzle with
Chocolate Glaze.