Making the Pastry for Eclairs

By

Joankay

The recipe for eclair dough uses one stick (4oz) butter or margarine. When cooked and cooled, cut off the tops of the eclairs and remove the soft filling from inside. This will ensure that the eclairs are crispy and not "doughy" inside.

By

Maryeileen

Is "1 block" butter equal to 4 sticks of butter (1 lb.)?

By

pigeon toes

This recipe for eclair dough works for me. 1 block butter, 1 cup water. Boil together in a non-aluminum pan. (Dough turns an unappetizing gray color if you do.) Add 1 cup flour and pinch of salt. Mix in pan over low heat until very thick and the mixture leaves the side of the pan. Add 4 eggs one at time, mixing each egg until blended into the mixture before adding the next egg. Mixture shouldn't be soft and drippy. Drop by tablespoon or larger amount if you want bigger eclairs on an ungreased cookie sheet. Bake in oven between 350º-400º for 30-35 minutes. Cool and fill.