Sunday, November 4, 2007

Giant Éclairs

Edited in italics after making this last night.

A recipe that I got from my sister-in-law Joy. Everyone was fighting for seconds. These were amazing and tasted much more like éclairs than my recipe for éclairs with graham crackers.

1 c. water
1 stick butter
1 c. flour
4 eggs

Bring water and butter to boil. Remove from heat and add flour. Then add eggs one at a time and stir. Pour onto large greased cookie sheet (with 1 inch sides) and bake at 400 degrees for about 30 minutes. (From my experience you might want to start checking it at 20 minutes and don't be alarmed if it gets bubbles.) I cooked this for only 23 minutes. Cool. You can place another cookie sheet on top while it cools to help the bubbles go down.

2 1/2 c. milk
1 large vanilla pudding mix
8oz. cream cheese softened

Beat until smooth. Spread on crust. Top with 12 oz. cool whip. Top all of that with chocolaty goodness or fruity yummies of your choice.

My frosting for éclairs:
5 Tbsp. cocoa
3 Tbsp butter
3 Tbsp. milk
2 Tbsp. oil
2 tsp. karo syrup
1 1/2 cups powdered sugar
2 tsp. vanilla

Heat until smooth. While hot, pour on top of éclair's cake. Cool and refrigerate overnight.

You can also pour and spread on a bottle of the ice cream topping Magic Shell.


Alicia said...

I'm making this for my book group tonight and I don't want ruin it, so I called Joy and she used a bottle of the Magic Shell chocolate that you can find in the ice cream topping area. So that is what I am using tonight. It was really good when Joy made it.

Jen said...

I've had to add more time at the gym since we started this blog. =)

Rynell said...

This is an awesome dessert! I'm so glad you posted this recipe.

Jen said...

I made this tonight...WOW WOW WOW. I'm going to have to send the leftovers to work with my husband because I will seriously eat. the. whole. thing.

Thanks for posting this. It was AWESOME!