Title: Chocolate almond macaroon eclairs
 Categories: None
      Yield: 8 Servings
 
MMMMM------------------------ECLAIR DOUGH-----------------------------
      3 lg Eggs; at room temperature
    1/2 c  Water
  4 1/2 tb Unsalted butter; cut into
           -1/2-inch cubes
  1 1/2 tb Granulated sugar
    3/4 c  Sifted all-purpose flour
      3 tb Sifted unsweetened alkalized
           -cocoa powder

MMMMM------------------ALMOND-MACAROON FILLING-----------------------
      2 c  Flaked coconut
    1/2 c  Sweetened condensed milk
    1/2 c  Toasted chopped almonds

MMMMM----------------------CHOCOLATE GLAZE---------------------------
     10 oz Semisweet chocolate; finely
           -chopped
      8 oz Heavy cream
      1 tb Light corn syrup
 
  Make the eclairs: Position a rack in the center of the oven and
  preheat to 425 degrees F. Line two baking sheets with baking
  parchment. In a glass measuring cup, stir the eggs with a fork until
  blended. Pour approximately 2 tablespoons of the beaten eggs into a
  small cup, leaving 1/2 cup of the egg mixture in the measuring cup.
  In a medium heavy saucepan, combine the water, butter and sugar. Over
  medium heat, stirring occasionally, heat the water mixture until the
  butter has melted. Increase the heat to medium-high and bring the
  mixture to a boil. Remove the pan from the heat. Using a wire whisk,
  stir in the flour and cocoa. Whisk vigorously for 20 to 30 seconds,
  until the mixture is smooth and pulls away from the side of the pan.
  Return the pan to the heat and stirring constantly with a wooden
  spoon, cook for 30 to 60 seconds, until the paste forms a very smooth
  ball. Transfer the paste to a large bowl. Pour the reserved 1/2 cup
  of beaten eggs over the paste and beat vigorously with a wooden spoon
  for 45 to 60 seconds, until the mixture forms a smooth, soft dough.
  The dough should hold its shape when scooped up with a spoon but be
  soft enough to slowly slide off the spoon when tilted. If the dough
  does not slide off the spoon, add 1/2 tablespoon of the reserved egg
  mixture, beat until smooth and retest the dough with a spoon. The
  remaining 1 1/2 to 2 tablespoons of egg will be used to glaze the
  tops of the eclairs before they are baked. Fill a pastry bag fitted
  with a 5/16-inch plain tip (such as Ateco #3) with the eclair dough.
  Pipe 4 1/2-inch strips approximately 1/2-inch wide on the prepared
  baking sheets, leaving about 1 1/2 inches between eclairs. Dip your
  finger in some of the remaining beaten egg and gently smooth down any
  "tails" left from piping. Lightly brush the tops of the eclairs with
  more of the egg. Bake the eclairs, one baking sheet at a time, for 10
  minutes, propping the oven door open about 2 inches with the handle
  of a wooden spoon. Reduce the oven temperature to 375 degrees F and
  close the oven door. Continue baking the eclairs for 20 to 25
  minutes, until they are crisp and shiny. Transfer the eclairs to a
  wire rack and cool completely. The eclairs may be prepared up to this
  point and stored in an airtight container at room temperature for one
  day or in the freezer for up to one month. Make the almond-macaroon
  filling: In a medium bowl with a wooden spoon, combine the coconut,
  sweetened condensed milk and almonds. Stir until well combined. Make
  the chocolate glaze: Place the chocolate in a medium bowl. In a small
  heavy saucepan, heat the cream and corn syrup over medium-high heat
  until it comes to a gentle boil. Pour the hot cream over the
  chocolate and let the mixture stand for 30 seconds to melt the
  chocolate. Gently whisk the mixture until smooth. Assemble and glaze
  the eclairs: Slice eclairs in half; remove any moist dough. Fill each
  eclair with about 3 tablespoons filling. Replace the top of each
  eclair. Dip 3 whole almonds in glaze and place along top of each
  eclair. Let stand 2 minutes. Gently pour glaze over eclairs, covering
  top and sides. Chill until ready to serve.
  
  YIELD: 8 eclairs
  
  PREPARATION: 1 1/2 hours plus cooking, baking and cooling times