Categories: doughnuts, sweet breads
Ingredients
- 1 cup boiling water
- 1/2 cup shortening
- 1 cup flour
- 4 eggs
- Cream filling:
- 2/3 cup sugar
- 1/2 cup flour
- 1/8 tsp. salt
- 2 eggs
- 2 cups milk
- 1 tsp. vanilla
- Chocolate icing:
- 1 square unsweetened chocolate
- 1 Tbsp. butter
- 6 marshmallows cut up
- 1/8 cup water
- dash salt
- 1/2 box confectioners' sugar (2 cups)
- 1/2 tsp. vanilla
Directions
- Add the boiling water to the shortening, bring to a boil and stir in flour thoroughly. Remove from heat and add eggs, one at a time, beating in each one before adding the next. Drop by spoonfuls onto a greased pan about 2 inches apart having the batter a little higher in the center. Bake 1 hour and 15 minutes at 400 degrees. Cool, cup open and fill with cream filling and ice with chocolate icing. Keep refrigerated after making.
- For cream filling; Mix dry ingredients and add milk. Cook over medium heat until very thick. Add vanilla, cool and spread between éclairs.
- For chocolate icing; combine ingredients for icing and beat until well blended. Spread over éclairs.