Eclairs I recipe

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Ingredients

1 cup water
½ cup butter
¼ 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

Nutrition Info

380.5 calories
carbohydrate: 38.4 g
cholesterol: 130.4 mg
fat: 22.8 g
fiber: 0.8 g
protein: 7.6 g
saturatedFat: 13.7 g
servingSize: -
sodium: 448.9 mg
sugar: 24.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  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.

  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.

  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.

  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.

Recipe Yield

20 pieces

Recipe Note

Cream puffs with a cream cheese filling and chocolate icing.

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