Recipe by brittmarie
I got this recipe from my wonderful friend Leah; I haven't tried making them yet, but I've had them twice and they were equally amazing both times (the second time was a little better because I got a live accordion concert along with them, but that's up to you). I have provided the instructions exactly as Leah wrote them down--they are a bit vague in points, but the process sounds like a lot of fun and surprisingly athletic. Good luck & happy eating! (I'll try to make them soon and add any wisdom I gain).
Top Review by Klaire
I have made this recipe several times. The Eclair dough part came out perfectly everytime following the directions exactly. However, I followed this recipe for the filling and it wasn't my favorite. After experimenting a bit, the best filling (you want to just eat it plain right out of the bowl it's so good) was making some vanilla instant pudding and mixing it with almost a whole container of cool whip (or other whippped topping). it doesn't sound so impressive, but trust me, it's really yummy. for chocolate frosting sometimes i use the kind in a can if i'm short on time or use the recipe on the back of the hershey's cocoa powder can (but add more cocoa to make it rich). i agree with the other reviewer, this is one recipe you can count on to impress...and it's super yummy :)
- 1 cup water
- 1⁄2 cup butter
- 1 cup flour
- 4 eggs
- 8 ounces cream cheese (helps if at room temp.)
- 2 cups milk (Leah specifies whole milk with Vit. D)
- 1 (3 1/2 ounce) package instant vanilla pudding
- 1 little boiling water
- 2 -4 tablespoons butter
- baking cocoa
- powdered sugar, to consistency
Directions See How It's Made
- Boil water and butter.
- At instant of boil, THROW in flour and remove from heat immediately.
- Stir vigorously.
- Stir in eggs ONE AT A TIME.
- And vigorously at that.
- Drop 30 onto greased pans with spoons.
- Bake at 375 for 35-45 minute.
- Don't under bake or they'll fall apart.
- Mix cream cheese with milk thoroughly.
- Mix in pudding and chill for about 10 minute.
- Cut lids off éclair shells and fill by spooning--remove éclair shell innards with fingers first, if necessary.
- Mix boiling water with butter and cocoa and sugar.
- Make sure it tastes nice and chocolaty.
- A little water goes a LONG way.