Traditional Eclairs

On Sunday I was looking for something different to bake.   I can’t eat any desserts, because I gave them up for lent,  so I let Mike pick something he wanted to try.  We were looking threw one of my favourite cookbooks Taste of Home’s Complete guide to Baking and he found a recipe for Eclairs.  I had never done anything like this before but I was up for the challenge.

I was really surprised how easily everything came together and how well they turned out.  From what I hear they were very good.

Traditional Eclairs

Taste of Home’s Complete guide to Baking

  • 1 cup watereclairs-ing
  • 1/2 cup butter
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 4 eggs


  • 1/3 cup sugarpudding-ing
  • 3 tbsp cornstarch
  • 2 1/2 cups milk
  • 2 egg yolks
  • 1 tbsp butter
  • 1 1/2 tsp vanilla

1. In a large saucepan, bring water, butter, sugar and salt to a bdough-balloil over medium heat. Add flour all at once; stir until a smooth ball forms.

Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition.  Continue beating until mixture is smooth and shinny.

2. Insert a 3/4 inch round tip into a pastry bag or heavy-duty resealable plastic bag; add batter.  Pipe into 12 strips (about 3 inches long) 3 inches apart on a greased baking sheet.  Bake at 400 for 30-35 minutes or until golden brown. Remove to a wire rack.  Immediately cut a slit in each for steam to escape; cool.


3. For filling, combine the sugar and cornstarch in a small saucepan; gradually stir in milk until smooth.   Bring to a boil over medium heat until thickened and bubbly, stirring constantly.  Reduce heat; cook and stir 2 minutes longer.  Remove from heat.  Stir 1 cup hot filling into egg yolks; return all to pan, stirring constantly.  Bring to a gentle boil; cook and stir 2 minutes longer.  Remove from the heat; stir in butter and vanilla.  Cool.

*( Make sure you use at least 2% milk, all I had was skim and the filling didn’t really firm up a whole lot.  It still worked but should have been firmer)

4. Split eclairs open; discard soft dough from the in-side.  Frill eclairs just before serving.  Replace tops;  dust with confectioners’ sugar or spread with frosting.  Refrigerate leftovers.  Yields 1 dozen. ( I got more then a dozen, didn’t make them big enough).



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