Real Recipes From Real Home Cooks ®

star spangled eclairs

Recipe by
Silvia Tornaghi

These eclairs make a great 4th of July dessert and are a perfect finger food and also an impressive center piece on your table. They can be super quick and easy if you buy the ready made shells. Just fill and decorate with the fresh berries. See other delicious and healthy recipes on my blog: cookingfromminneapolistomilan

yield 10 to 15
prep time 1 Hr 30 Min
cook time 30 Min
method Bake

Ingredients For star spangled eclairs

  • 1/3 c
    butter or vegan margarine
  • 2/3 c
  • 2/3 c
    sifted all purpose flour
  • 1/4 tsp
  • 3
    medium fresh eggs
  • 1 to 2 c
    whipped cream
  • 1/4 c
    powdered sugar
  • 1 c
    fresh raspberries
  • 1 c
    fresh blueberries

How To Make star spangled eclairs

  • 1
    Combine butter and water in a medium saucepan. Bring to a boil.
  • 2
    Reduce heat to low. Add the sifted flour and salt all at once. Stir quickly until mixture leaves sides of pan and forms a firm ball. Remove from heat.
  • 3
    Add eggs one at a time, beating well with an electric mixture after each addition.
  • 4
    Spoon mixture into a pastry bag with a large star tip, or use a cookie press with an eclair tip.
  • 5
    Form 5 inch. long eclairs on a lightly greased non-stick cookie sheet (or make the size you prefer).
  • 6
    Bake in a preheated 450deg. F (190deg. C) oven for 15 minutes, then at 325deg. F (160deg, C) for another 15 minutes being careful not to brown them too much. They should be golden in color.
  • 7
    Remove them to a cooling rack and pierce each one with the tip of a knife to release steam.
  • 8
    When cool, slice each eclair in half horizontally and pipe some sweetened whipped cream on each half. (You might want to scrape out some of the insides if they are not hollow enough to hold the filling). Top with the fresh berries and serve.

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