Phyllo Eclairs

Vanilla Cream:
6 tbsp. sugar
1/4 cup cornstarch
Dash of salt
3 large egg yolks
1 cup milk
1/2 cup half-and-half
1/2 tsp. vanilla extract

Shells:
4 (18 x 14 each) sheets frozen phyllo dough, thawed
1/4 cup sugar
1/4 cup semisweet chocolate chips
1½ tsp. milk
1 tbsp. powdered sugar

To prepare vanilla cream, combine first 4 ingredients in a small saucepan,
stirring with a whisk until well blended. Gradually add 1 cup milk and
half-and-half, stirring with a whisk. Cook over medium heat until mixture
comes to a boil, stirring constantly. Reduce heat to low; cook 1 minute,
stirring constantly. Remove from heat; stir in vanilla. Pour into a bowl.

Press plastic wrap onto surface of vanilla cream; chill.

To prepare shells, cut out 6 (12 x 6 each) pieces of aluminum foil. Using index
fingers as a guide, loosely roll up each foil piece jelly-roll
fashion to form a cylinder with a 1” opening. Lightly coat outside of each
cylinder with cooking spray.

Place 1 phyllo sheet on a large cutting board or work surface (cover the
remaining dough to prevent drying); lightly coat with cooking spray.
Sprinkle evenly with 1 tbsp. sugar. Repeat layers once. Cut phyllo stack
lengthwise into 3 equal strips. Repeat procedure with remaining phyllo,
cooking spray, and granulated sugar. Place a foil cylinder at the bottom of
1 phyllo strip, and roll up phyllo jelly-roll fashion around cylinder.
Lightly coat with cooking spray. Place on a parchment-lined baking sheet.

Repeat the procedure with remaining foil cylinders, phyllo strips, and cooking
spray. Bake at 375° for 10 minutes or until lightly browned. Cool
completely on a wire rack. Carefully remove foil cylinders from phyllo
shells by twisting ends of foil in opposite directions and gently pulling
foil from shells.

Spoon vanilla cream into a zip-top plastic bag. Seal bag; snip off 1/2“ of
1 bottom corner of bag. Pipe vanilla cream evenly into cooled phyllo shells.

Place chocolate chips and 1½ tsp. milk in another zip-top plastic bag. (Do not
seal bag.) Microwave at HIGH 45 seconds or until chocolate melts; lightly
knead bag until mixture is smooth. Snip off ¼” of 1 bottom corner of bag.
Drizzle chocolate mixture evenly over stuffed shells. Sprinkle with the
powdered sugar. Serve immediately.