Fim de Semana Chegando !!!

Eu, Como sempre, ou pelo menos quase sempre vou para a terrinha ou para a praia fim de semana; o Meu fim de semana sempre começa mais cedo!!

Na Sexta Vamos Comemorar o Niver da Minha Comadre, Aline, que foi dia 8/11,

Então vai ter festa !! La em Chico City!!

Aqui em casa a Mala esta quase pronta, pra variar acho que nem deu tempo para desfazer....

e ai vão mais algumas delicias de fim de semana !!

S'mores Eclairs

Yield: 18

Ingredients:

Choux Paste

• 2 tbsp cocoa powder (30 mL)
  
• 1 cup flour (250 mL)
  
• 1 cup water (250 mL)
  
• 1/4 lb. unsalted butter (125 g)
  
• 2 tbsp sugar (30 mL)
  
• 1/4 tsp fine salt (1 mL)
  
• 4 x eggs
  

Chocolate Sauce

• 10 oz semi-sweet chocolate, finely chopped (283 g)
  
• 1 cup heavy cream (250 mL)
  

Assembly

• 36 x large marshmallows
  
• Chocolate Sauce, recipe follows
  

Directions:

Choux Paste

1. Preheat the oven to 425 degrees F (220 degrees C).
   
2. Sift the cocoa powder and flour together at least 3 times. Set aside. Place the water, butter, sugar, and salt in a heavy 2-quart (2-litre) saucepan. Bring this mixture just to a boil over high heat. Remove from heat and add in the sifted cocoa and flour all at once. Stir with a wooden spoon until the dough comes together to form a ball. Return the pan to medium-high heat and beat constantly until a film develops on the bottom of the pan, about 2 minutes. Do not let it burn.
   
3. Transfer the dough to the bowl of an electric mixer with a paddle attachment. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl and continue to beat the dough for 4 minutes. Transfer the dough to a piping bag fitted with a large star tip. Line a baking sheet with parchment paper and pipe 3- to 4-inch (7.5- to 10-cm) log shapes onto the paper. Bake for 10 minutes; then reduce the oven temperature to 325 degrees F (160 degrees C). Bake for another 15 minutes. Turn the oven off. Remove the eclairs from the oven and poke a hole in each one using a skewer or piping nail. Place the eclairs back in the oven and leave the door ajar for 10 minutes, allowing the eclairs to dry.
   

Chocolate Sauce

1. Place the chocolate in a stainless-steel bowl. Pour the heavy cream into a small saucepan over medium-high heat and heat the cream until just before the boiling point. Pour the cream over the chocolate and let sit for 1 minute. Whisk sauce until smooth and glossy.
   

Assembly

1. Cut the eclairs in half lengthwise with a serrated knife. Place the bottom halves on a sheet pan and put 3 marshmallows in each one. Place under the broiler until golden, watching closely. Remove from the oven. Place tops on and ladle the chocolate sauce over top.