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Friday, February 11, 2011


Making éclairs is a pretty intimidating culinary feat . . . until you actually try it. The éclair shells bake like magic--it's this ugly, kind of greasy ball of dough that magically puffs up to perfection in the oven. And, while I am always a fan of real whipped cream over Cool Whip, I have to admit, the filling in these babies is beyond delectable. I got this recipe from my lovely sister, Hanna.

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