Tuesday, November 20, 2012


This recipe was given to me by my SIL's mother.  So all the credit goes to her. 

1 c. boiling water
1 c. flour
½ c butter
4 eggs

On med high heat, boil water and add butter.  Once butter has melted add flour.  Stir until it forms a ball.  (I used a hand mixer right in my stainless steel pot) Take off heat.  Add eggs, 1 at a time, beating well between each egg.  Mixture will be of a paste-like consistency.  Us a pastry bag to squeeze out approx 3 in long rows of dough onto a greased cookie sheet.  Appox thickness of an uncooked hot dog (not too thick, not too long because they will puff up).  Bake at 450 degrees for 10 minutes and then reduce heat to 300 for 30 min.  Take off sheet immediately and let cool.  When cool take a serrated knife and slice open down the side creating a little flap.

I fill them with a mixture of pudding/whipped topping.  Prepare vanilla or your favorite flavor instant pudding according to directions (you can skimp a little on the milk which will create a slightly thicker pudding). Then fold in some thawed whipped topping.  You can use plain pudding, but I think the mixture is lighter and just has a better flavor.  I put the pudding into a pastry bag and fill the empty hollow in the éclairs.  (If you don’t have a pastry bag, fill a Ziploc bag and cut off one of the corners at the bottom and squeeze in). Put the éclair flap back in place.

Top with chocolate glaze:

1 ½ c powdered sugar
¼ c soft butter
¼ c cocoa
½ tsp vanilla
1 T milk

Cream butter and add cocoa, powdered sugar and vanilla.  Add enough milk to make a spreading consistency.  Put over med heat and heat until icing becomes glazed. Spread over éclairs will still warm.

I have made these éclairs in the normal size, but I have also made them so that the final result was about the size of a finger.  About two or three bites, which is great for a smaller dessert at a party where you might want to have several options available.  The uncooked dough goes on the sheet about the size of your pinkie then to get the finished product to be the smaller size.  You can also spoon them on into a round shape and create a cream puff.  Instead of chocolate glaze, top with powdered sugar.  Personally I like them best with the chocolate.

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