{"id":187,"date":"2012-06-12T04:58:00","date_gmt":"2012-06-12T04:58:00","guid":{"rendered":"http:\/\/chefpattie.com\/?p=187"},"modified":"2012-06-12T04:58:00","modified_gmt":"2012-06-12T04:58:00","slug":"easy-chocolate-eclairs","status":"publish","type":"post","link":"https:\/\/chefpattie.com\/?p=187","title":{"rendered":"Easy Chocolate Eclairs"},"content":{"rendered":"
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Yummy cream filled Eclairs….with chocolate fudge icing…..<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n
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My French born sister-in-law Danielle makes these TO DIE FOR ECLAIRS <\/span><\/b>every year at 4th of July<\/span><\/b>. Everyone has come to expect and love her chocolate eclairs. She actually can’t make a different dessert because everybody looks forward to these 4th of July Eclairs so much! Or they’d be great for FATHER’s DAY<\/b><\/span> too!<\/p>\n\n\n\n\n
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My sis-in-law made the eclairs…..I made the fruity, chocolate cupcakes….both look great on our 4th of July table don’t they? <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Easy Eclairs Recipe: <\/span> <\/span>
1 cup water
1\/2  cube butter
1 cup flour
4 eggs
Heat oven to 400. Heat water and butter to a rolling boil. Stir in flour untilmixture forms a ball. Remove from heat. Let cool a bit till batter is not hot. Beat in eggs one at a time. Drop dough 1 Tbsp size onto baking sheet using a pastry bag. Mine were about 1 3\/4 inches oval x 1 1\/2 and I got about 30 little eclairs.<\/p>\n

Cook until puffy and golden. I did 14 minutes at 400 and then turned oven down to 350 for 5 minutes. I think from posts I read on other blogs 20 minutes is perfect for smaller eclairs. Larger ones about 20 minutes at 400 and 4 minutes at 350 but watch them the last 3 minutes. Your oven might be different as I am at high altitude.<\/p>\n