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Monday, April 27, 2015

Eclairs


Eclair
2 C. water
1 C. butter
1/4 tsp. salt
2 C. flour
8 Eggs
Make and chill 2 packages of vanilla pudding.
In a medium saucepan combine water, butter and salt, bring to a boil.  Add flour all at once, stirring vigorously for about 2 minutes.  Remove from heat and let rest 10 minutes.  Add eggs 1 AT A TIME beating well with a wooden spoon after each egg.  

Place dough in a gallon ziplock bag, cut off one tip about 1 inch wide, and pipe onto ungreased cookie sheets about 4 inches long.  This should make 26 eclairs.  Bake in a 400* oven for 35 minutes.  Do not open oven during baking.  Transfer to cooling rack, cool.  Add the pudding using a piping bag and piping tip.  Make chocolate glaze and dip. 


Chocolate Glaze
8 oz. semi Sweet chocolate chips
6 Tbls. Butter
3 Cups Powdered Sugar
6 Tbls. Hot Water

Melt chocolate chips and butter in microwave.  Stir til smooth, add sugar and water and stir til smooth again.  Dip filled Eclair tops into chocolate.  Let rest til set before eating.  Enjoy


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