Eclairs a l'orange

8 Servings

Ingredients

Quantity Ingredient
---Eclairs---
3 tablespoons 70% buttermilk-vegetable oil spread
¼ teaspoon Salt
¾ cup All-purpose flour
2 Eggs
1 Egg white -Pastry Cream---
⅔ cup 1% low-fat milk
3 tablespoons Sugar
4 teaspoons All-purpose flour
2 teaspoons Cornstarch
⅛ teaspoon Salt
1 Egg yolk
1 teaspoon 70% buttermilk-vegetable oil spread
2 teaspoons Grated orange zest
1 teaspoon Orange extract
½ teaspoon Vanilla
12 cups Frozen nonfat; nondairy whipped topping, thawed -Chocolate Glaze---
¼ cup Low-fat sweetened condensed milk
2 tablespoons Unsweetened cocoa powder

Directions

For eclairs, in small saucepan combine vegetable oil spread,salt and ¾ cup water. Bring to a boil. When vegetable oil spread melts, remove from heat. Add flour all at once and mix rapidly with wooden spoon until mixture comes together in ball. Place saucepan over low heat for 3-4 minutes to dry dough, mixing constantly with wooden spoon. Dough should be soft and not sticky. Transfer dough to food processor or large bowl of heavy-duty electric mixture. Cool 5 minutes. Add eggs and egg white, one at a time, mixing until completely smooth after each addition. (This can be done by hand, but it is much easier in food processor or heavy-duty electric mixer.

) Coat baking sheet with nonstick spray. Fill large pastry bag (without tip) with dough. Squeeze out 8 eclairs, each 1" in diameter and 4" in length, onto baking sheet. Let stand at least 10 minutes to dry. Preheat oven to 375°F. Bake 35-40 minutes or until golden and cooked all the way through. Transfer to rack to cool. Meanwhile, for pastry cream, in small saucepan, stir together milk, sugar, flour, cornstarch and salt until blended. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens, 4-5 minutes. Remove from heat. In small bowl, lightly beat egg yolk. Gradually whisk in about ¼ cup hot milk mixture. Whisk egg yolk mixture back into milk mixture in pan. Return pan to medium-low heat and whisk mixture until it just begins to simmer, about 30 seconds. Remove from heat. Stir in vegetable oil spread, zest and orange and vanilla extracts until smooth and melted. Transfer to bowl. Press plastic wrap directly onto surface. Cool to room temperature, then chill thoroughly in refrigerator, about 2 hours. Fold in whipped topping. Refrigerate until ready to assemble. To assemble eclairs, cut each eclair in half lengthwise.

Spoon about 3 tablespoons pastry cream into each eclair bottom. Replace tops. For glaze, in small saucepan, combine condensed milk and cocoa powder. Heat over low heat, stirring constantly, until mixture bubbles and thickens, 1-2 minutes. Spread over tops of eclairs. If glaze is too thick, thin with 2-4 teaspoons of water. Serve immediately.

Makes 8 eclairs. Per eclair: 177 calories; 5 g protein, 7 g fat; 82 mg cholesterol; 24 g carbohydrates; 166 mg sodium.

Sneak peak at irresistible, guilt-free treats from Richard Simmons' brand-new cookbook, "Sweetie Pie", printed in Woman's World, 11/4/97 issue.

Recipe by: Woman's World 11/4/97, Richard Simmons Posted to MC-Recipe Digest V1 #878 by 4paws@... (Shermeyer-Gail) on Nov 01, 1997

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