 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
It's the unique pastry cream recipe makes this recipe deliciously different. The pate choux, is a standard recipe Ingredients:
pate au choux |
1 cup water |
1/2 cup (1 stick) butter |
1 cup flour |
4 eggs |
pastry cream for eclairs |
1 package instant vanilla pudding |
1 pint vanilla ice cream -- thawed |
1/2 cup cream and splash of masala |
Directions:
1. Bring water and butter to a boil (make sure all the butter is melted)
2. Add the flour all at once.
3. Stir with a wooden spoon until it comes together
4. and leaves a film on the bottom of the pan and is somewhat dry.
5. Transfer dough to food processor, pulse to cool slightly.
6. Add eggs one at a time mixing after each addition.
7. Drop by teaspoons onto cookie sheet either greased or on parchment paper.
8. Wet your finger and tap down any little ends sticking up.
9. Bake at 425F for 20 minutes.
10. Turn oven off but leave door closed for 10 minutes.
11. Then pull the sheet pan out and cut a small slit in the side of each puff to release any moisture.
12. Filling:
13. You want the size Jello Instant pudding that requires 3 cups of liquid.
14. Thaw the ice cream until it's liquid and add the ice cream to pudding
15. powder.
16. You want an additional 1/2 cup of liquid so use cream and a glug
17. or two of Marsala.
18. Refrigerate until firm.
19. Check to see if it's loose enough for the choux puffs
20. Notes
21. You can recrisp the puffs in the oven before filling and serving.
22. May be frozen for one month.
23. Yield depends on size of ecclairs
|
|