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Eclairs (P, TNT)
Source: Unknown
Yield: 12 full-size or 18 to 20 mini eclairs

1 cup hot water
1 cup unsifted flour
1/4 tsp. salt
4 eggs

Preheat oven to 425°F.

In saucepan, melt margarine in water and bring to a boil. Add flour and salt all at one time and cook over medium heat until flour leaves sides of pan and forms a stiff ball. Remove from heat and blend in eggs one at a time, eating vigorously. (I do that part in my Kitchen Aid.)

Put mixture in pastry bag with a 1/2" to 1" wide opening and pipe mixture into cylinders (you decide the size), then bake 30 to 35 minutes until golden brown.

Turn off oven, prick eclairs with a fork so steam can escape and leave in oven for another 20 minutes. Centers will dry out. Split and fill with cream, your choice of course.

Posted by Simone Greenbaum

Nutritional Info Per Serving: N/A