Coffee Eclairs

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  • Makes: 10 to 12 ├ęclairs
  • Prep: 45 mins
  • Bake: 40 mins 400°F

Coffee Eclairs

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Directions

  1. Grease a large baking sheet; set aside. In a medium saucepan combine the 1 cup water and 1/2 cup butter or margarine. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir till mixture forms a ball that does not separate. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well after each addition till smooth.
  2. Spoon dough into a decorating bag fitted with a large plain round tip (about 1/2-inch opening). Pipe 10 to 12 strips of dough, about 3 inches apart, onto the prepared baking sheet, making each strip about 4 inches long, 1 inch wide, and 3/4 inch thigh.
  3. Bake in a 400 degree F oven about 40 minutes or until golden brown. Remove and cool on a wire rack. Cut eclairs in half lengthwise and remove soft dough from centers. Fill bottom halves with ice cream; replace tops. Cover and freeze till serving time. To serve, remove from freezer and let stand about 15 minutes to soften.
  4. Meanwhile, for sauce, in a medium saucepan combine the 1-1/2 cups cold water, cornstarch, and coffee crystals. Stir in corn syrup. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Add the 2 tablespoons butter or margarine and vanilla; stir till butter is melted.
  5. Serve some of the warm sauce over eclairs. If desired, sprinkle with pecans. (Cover and chill any leftover sauce up to 1 week. Reheat sauce and serve with ice cream.) Makes 10 to 12 eclairs.
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Nutrition Facts (Coffee Eclairs)

  • Per serving:
  • 385 kcal ,
  • 19 g fat
  • (11 g sat. fat ,
  • 139 mg chol. ,
  • 207 mg sodium ,
  • 49 g carb. ,
  • 6 g pro.

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