Eclairs I Recipe

Ingredients
<br>- 1 cup water
<br>- 1/2 cup butter
<br>- 1/4 teaspoon salt
<br>- 1 cup all-purpose flour
<br>- 4 eggs
<br>- 1 (8 ounce) package cream cheese, softened
<br>- 2 cups milk
<br>- 1 (5 ounce) package instant vanilla pudding mix
<br>- 1 (1 ounce) square unsweetened chocolate, chopped
<br>- 1 tablespoon butter
<br>- 1 cup confectioners' sugar
<br>- 2 tablespoons boiling water
<br><p></p>Directions
<br>step 1: Preheat oven to 400 degrees F (200 degrees C).
<br>step 2: For icing:  In small saucepan, melt chocolate and 1 tablespoon butter over low heat.  Remove from heat and, with electric mixer, beat in confectioners' sugar and 2 tablespoons hot water.  Beat until smooth.  Drizzle over filled eclairs.
<br>step 3: For shells: In medium saucepan bring 1 cup water to a boil, stir in 1/2 cup butter and salt.  Stir until melted.  Add flour all at once and stir vigorously until mixture forms a ball.  Remove from heat and beat in eggs, one at a time, until smooth.  Drop by tablespoons onto baking sheet.
<br>step 4: Bake 15 minutes in the preheated oven, then reduce heat to 375 degrees F (190 degrees C) and bake until golden, 10 to 15 minutes.  Cool completely.
<br>step 5: For filling:  In large bowl, beat 1/2 cup of milk, a little at a time, into softened cream cheese, until creamy.  Beat in remaining 1 1/2 cups milk and pudding mix.  Stir until thick, 1 to 2 minutes.  Cut tops off cooled pastry shells and fill.  Replace tops.
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Ingredients
- 1 cup water
- 1/2 cup butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- 1 (8 ounce) package cream cheese, softened
- 2 cups milk
- 1 (5 ounce) package instant vanilla pudding mix
- 1 (1 ounce) square unsweetened chocolate, chopped
- 1 tablespoon butter
- 1 cup confectioners' sugar
- 2 tablespoons boiling water

Directions
step 1: Preheat oven to 400 degrees F (200 degrees C).
step 2: For icing: In small saucepan, melt chocolate and 1 tablespoon butter over low heat. Remove from heat and, with electric mixer, beat in confectioners' sugar and 2 tablespoons hot water. Beat until smooth. Drizzle over filled eclairs.
step 3: For shells: In medium saucepan bring 1 cup water to a boil, stir in 1/2 cup butter and salt. Stir until melted. Add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and beat in eggs, one at a time, until smooth. Drop by tablespoons onto baking sheet.
step 4: Bake 15 minutes in the preheated oven, then reduce heat to 375 degrees F (190 degrees C) and bake until golden, 10 to 15 minutes. Cool completely.
step 5: For filling: In large bowl, beat 1/2 cup of milk, a little at a time, into softened cream cheese, until creamy. Beat in remaining 1 1/2 cups milk and pudding mix. Stir until thick, 1 to 2 minutes. Cut tops off cooled pastry shells and fill. Replace tops.

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