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Mini Eclairs Recipe

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This recipe for Mini Eclairs, by , is from The Fejerang Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
Shell:
1/2 c unsalted butter
1 c water
1/8 tsp salt
1 c. All purpose flour
4 large eggs

Filling:
1 box instant vanilla pudding
8 oz heavy whipped cream
1 tsp vanilla paste

Topping:
1/2 c dark chocolate chips
1 1/2 tsp dark corn syrup
1 1/2 tsp whole milk
2 T unsalted butter

Directions:
Directions:
SHELL: Preheat your oven to 400. In medium saucepan combine unsalted butter, water and salt. Over high heat bring to a boil. Once boiling add all the four at the same time and stir using a wooden spoon. (Very important) Remove the pan from heat and continue stirring until the mixture comes together and leaves the sides of the pan. To the flour mixture add eggs one at a time, mixing after each egg. After all eggs are combined continue to mix until there are no lumps. Set aside and allow to cool thoroughly. Once cooled, drop heaping spoonfuls on ungreased baking sheet. Bake 35 minutes or until golden brown. Once removed from the oven immediately split shells to let the steam escape. This will keep them from getting soggy.

Filling: Follow instructions on pudding box, then fold in heavy whipped cream and vanilla paste. Fill cream puff shells.

Topping: Place all ingredients into a microwave safe bowl and heat for 20 seconds. Remove and stir. If all ingredients are not completely melted heat for an additional 10 seconds more. Drizzle topping on shells.

 

 

 

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