Traditional Eclairs Recipe

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Traditional Eclairs Recipe
Traditional Eclairs Recipe photo by Taste of Home
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Traditional Eclairs Recipe

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5 1 1
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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
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Traditional Eclairs in Quick Cooking March/April 1999, p59

Nutritional Facts

1 each: 211 calories, 13g fat (7g saturated fat), 136mg cholesterol, 183mg sodium, 18g carbohydrate (9g sugars, 0 fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Originally published as Traditional Eclairs in Quick Cooking March/April 1999, p59

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fuffleup User ID: 2815618 70506
Reviewed Aug. 30, 2014

"Delicious"

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