Friday, August 7, 2009

Eclair Dessert

Crust-


1/2 c. butter
1 c. water
1 c. flour
4 eggs




Bring butter and water to a boil. When boiling hard, add flour and stir well. Remove from heat. Add eggs one at a time and beat well. If you are a skilled baker/cook you are probably going to temper the eggs. I think that is the proper term and the basic idea is you do not want scrambled eggs. I do not know how to do this but I managed to only having a few pieces of crust that tasted like cooked egg. : ) Spread into a greased 9x13 pan. Bake at 400 degrees for 20 to 30 minutes until golden. Cool completely.




Filling-


1 pkg instant vanilla pudding mix
8 oz cream cheese, softened
2 c. cold milk
8 oz whipped topping
Chocolate syrup, like Hershey's



Mix pudding and milk together first and beat in cream cheese until smooth. Spread over cooled crust and spread whipped topping over top. Drizzle with syrup. Refrigerate leftovers.

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