choco eclair

pastry

1 cup water

1/2 cup butter/margarine

1/2 tsp salt

1 cup all purpose flour

3-4 pcs eggs

in a saucepan, combine the water, butter and salt. heat until water boils and
butter melts. Add the flour all at once and stir vigorously until mixture leaves
the sides of the pan. Remove from heat and col slightly. Beat in eggs, one at
a time until mixture is smooth.

Transfer mixture into a pastry bag. Pipe out strips about 3 inches long and
put them about 2 inches apart. Bake in preheated oven until puffed then
lower the oven temperature to 300* and continue baking until eclair shells
are brown and completely dry. Cool on wire racks.

Vanilla cream filling

1/2 cup sugar

1/4 cup cornstarch

salt

1 cup milk

2 pcs eggyolk, slightly beaten

2 tbsp butter/margarine

1 tsp vanilla

Blend suger, cornstarch and salt in a saucepan. Add in the milk and eggyolks.
Cook over medium heat until thick while stirring constantly. Remove from
heat. Stir in butter and vanilla. Cool.

Glaze

1/4 cup cocoa ppowder

2 tbsp butter/margarine

1 cup confectioner's suger

1/2 tsp vanilla

milk

Heat cocoa powder and butter in a saucepan until melted over low heat.
Remove from heat and add suger and vanilla. If it is too thick, add some milk.
Blend well.

Mocha Chiffon Roll

cake:

1 1/2 cup cake flour

1 T baking powder

2 tsp coffee

9 pcs eggs yolks

3/4 cup white sugar

1/4 cup hot water

9 pcs egg whites

1 tsp cream of tartar

1/2 cup sugar

Sift flour, baking powder. Add coffee. Set aside.

Beat egg yolks until yellow colored. Add gradually the sugar and hot water.
Add in vanilla. Fold in sifted flour and baking powder mixture.

For meringue: beat eggs and cream of tartar for about 1/2 minute or until soft
peak stage, then gradually add sugar. Continue beating.

Fold in the batter mixture and thin stream over entire surface of whipped egg
white gently cutting and folding in and up the sides and over. Fold in until
mixture is well blended but not over mixed.

Pour into greased jelly roll pan.

Bake for 15-20 minutes or until done.

Butter Icing

1 cup sugar
2 tsp instant coffee powder

1 cup milk

1 cup butter

Combine sugar, coffee and milk. Chill for a few minutes.

Cream butter until fluffy. Gradually add the chilled mixture while beating
continuously until smooth and of spreading consistency.