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Wednesday, June 15, 2016

Eclairs

2 C. water
1 C. butter
1/4 tsp. salt
2 C. flour
8 eggs
2 large packages of vanilla pudding prepared.

Glaze (may be halved)
8 oz. chocolate chips
6 Tbls. butter
3 C. powdered sugar
6 Tbls. hot water

Preheat oven to 400*.  In a medium saucepan combine water, butter, and salt.  Bring to boiling.  Add flour all at once, stirring vigorously, cook and stir for 2 minutes.  Remove from heat and cool for 10 minutes.  Add eggs, 1 at a time, beating with a wooden spoon after each one.  Place mixture in piping bag and cut the tip of bag with a 3/4 inch opening.  Pipe 24-30  strips onto sprayed cookie sheet.  Bake for 35 minutes.  Transfer to cooling rack to cool.  With a piping bag and large open tip, pipe in pudding.  Dip filled Eclairs into glaze and let cool.

Make glaze by melting chocolate and butter in microwave safe bowl til melted.  stir til smooth.  Beat in powdered sugar and hot water until smooth.

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