Chocolate eClairs
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| photo by alfredo-9 |
Hubby has always loved chocolate eClairs, but we also ended up buying some from the bakery but now that I can make them, I'm wondering if I should tell him! He'd probably get so fat eating these so I may have to keep my little secret for now, unless he reads this post! haa haaaa! I can't blame him, these are soooo good and tempt you to take a bite!
Ingredients:
eClair:
1 c. water
1/2 c. butter
1 c. flour
4 eggs
Bring to rolling boil water and butter. Take off heat. Add flour and stir with spoon until ball can be formed. Add eggs. Beat like crazy. Mix until dough is very stiff; otherwise it will run all over pan. Drop by full teaspoons onto a cookie sheet for individual serving; put in a circular ring or in a strip.
Bake 45-50 minutes at 400°F. Cool out of draft.
Filling:
2 pkg. instant French vanilla pudding
2-1/2 c. milk
1 (8 oz.) container Cool Whip
1 tsp. vanilla
Mix pudding and milk. Mix well. Fold in Cool Whip and vanilla. Slice eclair in half and fill generously with entire amount of filling. Replace top of eclair. Drizzle top of eclair with Chocolate Sauce.
Chocolate Sauce:
6 oz. semi-sweet chocolate chips
1-1/3 c. canned (evaporated) milk
1/2 c. butter
2 c. powdered sugar
1 tsp. vanilla extract
Melt chocolate chips and butter together. Gradually add milk and powdered sugar. Bring to boil. Stir continuously. Boil for 8 minutes. Remove from heat and add vanilla extract. Makes 3/4 quart.
1 c. water
1/2 c. butter
1 c. flour
4 eggs
Bring to rolling boil water and butter. Take off heat. Add flour and stir with spoon until ball can be formed. Add eggs. Beat like crazy. Mix until dough is very stiff; otherwise it will run all over pan. Drop by full teaspoons onto a cookie sheet for individual serving; put in a circular ring or in a strip.
Bake 45-50 minutes at 400°F. Cool out of draft.
Filling:
2 pkg. instant French vanilla pudding
2-1/2 c. milk
1 (8 oz.) container Cool Whip
1 tsp. vanilla
Mix pudding and milk. Mix well. Fold in Cool Whip and vanilla. Slice eclair in half and fill generously with entire amount of filling. Replace top of eclair. Drizzle top of eclair with Chocolate Sauce.
Chocolate Sauce:
6 oz. semi-sweet chocolate chips
1-1/3 c. canned (evaporated) milk
1/2 c. butter
2 c. powdered sugar
1 tsp. vanilla extract
Melt chocolate chips and butter together. Gradually add milk and powdered sugar. Bring to boil. Stir continuously. Boil for 8 minutes. Remove from heat and add vanilla extract. Makes 3/4 quart.
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