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Simple Eclairs

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Ingredients
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Water 1 Cup (16 tbs)
  Flour 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Eggs 4
For custard cream filling
  Glaze 4 Tablespoon (Traditional One)
  Unsweetened chocolate 1 Ounce
  Butter 1 Teaspoon
  Sifted powdered sugar 1 Cup (16 tbs)
  Hot water 2 Tablespoon
Directions

Lightly grease a cookie sheet; set aside.
Preheat oven to 400°F (205°C).
In a medium saucepan, heat butter or margarine and water to a rolling boil.
Add flour and salt all at once.
Stir vigorously over low heat about 1 minute or until mixture becomes smooth and does not cling to side of pan.
Remove from heat.
Beat in eggs 1 at a time.
Beat until mixture no longer looks slippery.
Assemble pastry bag with a plain round tip that has a 1/2- to 3/4-inch opening.
Put mixture through pastry bag onto prepared cookie sheet, forming strips 1-1/2 inches thick and 4-1/2 inches long.
Or use a small spoon to form strips of dough.
Bake 30 to 40 minutes.
Cool away from draft.
Split cold eclairs.
Fill each eclair with 3 to 4 tablespoons Custard-Cream Filling.
Prepare Traditional Glaze.
Spoon overfilled eclairs, letting excess drip down sides.
Refrigerate until serving time.
Traditional Glaze: In a small saucepan, melt chocolate and butter over low heat.
Remove from heat.
Stir in powdered sugar and water.
Beat until smooth.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Butter
Interest: 
Gourmet
Preparation Time: 
25 Minutes
Cook Time: 
50 Minutes
Ready In: 
75 Minutes

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