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Prep Time: 50 Minutes Cook Time: 45 Minutes |
Ready In: 95 Minutes Servings: 30 |
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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). Ingredients:
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:
1. Éclairs:
2. Boil water and butter.
3. At instant of boil, THROW in flour and remove from heat immediately.
4. Stir vigorously.
5. Stir in eggs ONE AT A TIME.
6. And vigorously at that.
7. Drop 30 onto greased pans with spoons.
8. Bake at 375 for 35-45 minute.
9. Don't under bake or they'll fall apart.
10. Filling:.
11. Mix cream cheese with milk thoroughly.
12. Mix in pudding and chill for about 10 minute.
13. Cut lids off éclair shells and fill by spooning-remove éclair shell innards with fingers first, if necessary.
14. Frosting:.
15. Mix boiling water with butter and cocoa and sugar.
16. Make sure it tastes nice and chocolaty.
17. A little water goes a LONG way.
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