ntil smooth. Determine how many eclairs you need and plop that
wire rack. (If the eclairs are under-cooked in center
inch apart.
Bake eclairs 15 minutes, then reduce temperature
4 hours in advance of eclairs.) In a medium saucepan, combine
ntil crisp and golden. Pierce eclairs to allow steam to escape
n the door) until the eclairs are golden brown and puffy
ong, 3/4 inch-wide eclairs onto prepared pans, leaving space
nto prepared pan to form eclairs, about 4 inches long and
rown and crisp.
Cut eclairs in 1/2 and remove
team. Place on pan. Return eclairs to oven with door slightly
crisp and golden. Pierce the eclairs with the tip of a
he whipped cream. Spoon into eclairs and replace tops.
In
or until lightly browned. Split eclairs in 1/2 and remove
nch fingers or 12 smaller eclairs. Bake the pastries in the
op of each.
(for eclairs, instead of mounds, spread the
ip.
Pipe out the eclairs onto the prepared baking pans
30 to 35 minutes. Let eclairs cool on a wire rack
(190 degrees C). Return eclairs to oven for 10 minutes
Form eclairs 1 inch apart and 3 to 4 inches long.
Bake at 450\u00b0 for 15 minutes, then at 325\u00b0 for 25 minutes.
Cut eclairs in half and fill with custard or vanilla pudding.
Frost with chocolate frosting.
f bag, and drizzle over eclairs.
Let stand until firm