PASTRY
1 cup water
2 tablespoons granulated sugar
pinch salt
1/2 cup unsalted butter, cut in small cubes
1-1/2 cups all purpose flour
6 eggs, beaten, divided
CHOCOLATE GLAZE
8 oz semi-sweet chocolate
1/4 cup unsalted butter
2 tablespoons whipping cream
FILLING
2-1/2 cups whipping cream
2 tablespoons granulated sugar
1 tablespoon orange liqueur, optional
2 teaspoons grated orange peel, optional
The eclair shells can be made and frozen ahead of time.
Preheat oven to 425o F.
To make pastry
Bring water, sugar, salt and butter to a boil in a saucepan. Remove from heat and beat in flour. Over medium heat, stir until batter forms a soft ball and comes away from the sides of the pan. Cool for 5 minutes.
Measure 2 tablespoons of the beaten eggs; set aside. Beat remaining eggs, 1/4 at a time, into the batter. Spoon batter into pastry bag or a freezer bag, cutting one of the corners off the freezer bag to make a 3/4″ opening. Pipe batter onto buttered baking sheet in 6 inch or 4 inch lengths. Brush with reserved beaten egg.
Bake for 25 minutes or until risen and golden. Remove from oven and make a small slit in the side of each eclair. Return to oven for 5 minutes. Remove, cool on wire rack.
To make chocolate glaze
In a saucepan or double boiler melt chocolate, then stir in butter and whipping cream. Chill for 30 to 45 minutes.
To make filling
In a bowl beat whipping cream, sugar and liqueur until light; fold in orange peel.
Before serving, cut each eclair in half horizontally. Spoon filling onto bottom half of each eclair. Replace top halves of eclairs. Spread or pipe chocolate glaze over tops.
Makes 12 large or 18 medium eclairs.