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Ingredients
- 1/2 c. water
- 4 tbsp. butter, cut into sm. chunks
- 1/2 c. flour
- 2 extra lg. Large eggs, beaten lightly
- 1/2 teaspoon garlic pwdr
- 1/2 teaspoon dry dill
Directions
- Preheat oven to 400 degrees. Combine water and butter in small saucepan, bring to boil over high heat. Add in flour all at once; beat vigorously till dough forms ball, pulls away from sides of pan and leaves a thin film on bottom of pan. Transfer to mixing bowl. Save 1 Tbsp. of beaten egg. Beat the rest of the egg into the dough in two steps, beating till dough is shiny and smooth. Put dough in pastry bag with #3 star tip.
- On lightly greased baking sheet, lay down 3 x 1/2 inch strips about 2 inches apart. Bake 15 min till puffed up and brown. Remove from oven. Split in half lengthwise. Reassemble and return to baking sheet. Brush top of each with thin film of reserved egg. Sprinkle on combined garlic pwdr and dill.
- Reduce oven to 200 degrees. Return eclairs to oven for 20 min till dry and crisp. Remove and cold. Mix filling ingredients together. Season to taste with salt and pepper. Just before serving, spoon filling onto bottom half of eclair and top with top half. Makes about 16. Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 2 servings | |
| Calories 375 | |
| Calories from Fat 240 | 64% |
| Total Fat 27.2g | 34% |
| Saturated Fat 15.84g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 225mg | 75% |
| Sodium 221mg | 9% |
| Potassium 100mg | 3% |
| Total Carbs 24.67g | 7% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.57g | 0% |
| Protein 8.46g | 14% |
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