Eclairs

These eclairs are a favorite in the Lunt family. My mother-in-law made these while we were there a couple of weeks ago. They are so yummy! And always a hit with everyone.

You can fill them with pudding or I've also done the cream filling recipe for ding dongs in Karen's previous post. I've also made them into little balls, filled with cream and they were like the mini cream puffs you get at Costco.

1 C. water

1/2 C. margarine

1/2 tsp salt

1 C. flour

4 eggs

Heat the margarine and water to the boiling point. Add the flour all at once and stir vigorously until the mixture leaves the sides of the pan and clings to the spoon. Remove from the heat and cool slightly. Add the unbeaten eggs, 1 at a time, beating thoroughly after each addition.

Shape mixture with a pastry bag into 4X1 inch strips. Arrange on a greased baking sheet, baking them some distance apart. Bake at 450 for 15 minutes and then at 325 for 25 minutes. Fill with pudding, custard, or cream and frost with chocolate frosting (or vanilla).

Do not double this recipe because it is too hard to stir.

Cream recipe:

1 C. milk
3 Tbsp. flour

1 C. softened margarine
1 C. sugar

1 tsp. vanilla