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Eclairs Recipe

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This recipe for Eclairs, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim & Kathy Edwards
Added: Tuesday, August 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. hot water
1/2 c. butter
1 c. flour
1/2 tsp. salt
4 eggs
Chocolate frosting

Cream Filling:
1 envelope whipped topping mix
2-1/2 c. milk
2 boxes instant vanilla pudding

Directions:
Directions:
Bring water to boil in saucepan, add butter. Stir until melted. Add flour and salt all at once, stirring vigorously. Cook over low heat, stirring constantly, until mixture leaves sides of pan and resembles mashed potatoes (about 5 minutes). Remove from heat and let cool 1 minute. Add eggs, one at a time, thoroughly beating with a spoon after each addition until smooth. Shape into eclairs, 4" by 3/4".

Bake 10 minutes at 450. Reduce heat to 400 and bake 15-20 minutes longer or until puffed and golden brown. Cool and fill centers (see directions below). Spread tops with chocolate frosting. Makes 18 eclairs.

To make the cream filling: Prepare the whipped topping following package directions using 1/2 cup milk. Make the vanilla pudding using 2 cups milk. Fold the whipped topping into pudding.

Number Of Servings:
Number Of Servings:
18
Personal Notes:
Personal Notes:
I use the same recipe to make cream puffs. Just make them round and use powdered sugar in place of frosting.

 

 

 

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