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Traditional Eclairs

Over the years, family, friends, co-worker and students have enjoyed this tried-and-true desert. For birthdays, our sons prefer it over birthday cake!—Taste of Home Test Kitchen, Greendale, Wisconsin

12 ServingsPrep: 40 min. Bake: 30 min. + cooling

Ingredients

1 cup water
1/2 cup butter
1 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
FILLING:
1/3 cup sugar
3 tablespoons cornstarch
2-1/2 cups 2% milk
2 egg yolks
1 tablespoon butter
1-1/2 teaspoons vanilla extract
Confectioners' sugar or chocolate frosting

Directions

In a large saucepan, bring water, butter, sugar and salt to a boil
over medium heat. Add flour all at one; 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. Beat until smooth and
shiny.
Insert a large round tip into a pastry bag or heavy-duty resealable
plastic bag; add batter. Pipe into 12 strips (about 3 in. long) 3
in. apart on a greased baking sheet.

2 of 2

Traditional Eclairs (continued)

Directions (continued)

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.
For filling, combine the sugar and cornstarch in a small saucepan;
gradually add milk until smooth. Bring to a boil over medium heat
until thickened and bubbly. Reduce heat; cook and stir 2 minutes
longer. Remove from the heat.
Stir 1 cup hot filling into egg yolks; return all to pan. Bring to a
gentle boil; cook for 2 minutes, stirring constantly. Remove from
the heat; stir in butter and vanilla. Cool.
Split puffs; remove and discard soft dough from inside. Fill eclairs
just before serving. Replace tops; dust with confectioners' sugar or
spread with frosting. Refrigerate leftovers. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 211 calories, 13 g fat (7 g saturated fat), 136 mg cholesterol, 183 mg sodium, 18 g carbohydrate, trace fiber, 5 g protein.