Need I Say More??

I can't really describe these. You simply have to taste them or make them. Usually you think of eclairs as hard to make and take a long time, but these are quite the opposite. And who doesn't love an eclair?? My favorite part was the chocolate topping, absolutely yummy. If you are in need of a fancy & yummy dessert - try these! They'll be sure to please!

Oh yummy.

"Yumolicious Chocolate Eclairs"

Ingredients:
1/2 cup butter, cubed
1 cup water
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
FILLING:
1 package (5.1 ounces) instant vanilla pudding mix
2-1/2 cups cold milk
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
CHOCOLATE ICING:
2 squares (1 ounce each) semisweet chocolate
2 tablespoons butter
1 cup confectioners' sugar
2 to 3 tablespoons hot water

Directions:

In a large saucepan, combine butter and water. Bring to a rapid boil, stirring until the butter melts. Reduce heat to low; add flour and salt. Stir vigorously until mixture leaves the sides of the pan and forms a stiff ball. Remove from the heat. Add eggs, one at a time, beating well after each addition. With a tablespoon or a pastry tube fitting with a no. 10 or larger tip, spoon or pipe dough into 4-in.-long x 1-1/2-in.-wide strips on a greased baking sheet. Bake at 450° for 15 minutes. Reduce heat to 325° bake 10 minutes longer. Cool on a wire rack. For filling, in a large bowl, combine pudding mix and milk; mix according to package directions. In another bowl, whip the cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill cooled shells. (Chill remaining pudding for another use.) For icing, melt chocolate and butter in a small saucepan over low heat. Stir in sugar. Add hot water until icing is smooth and reaches desired consistency. Cool slightly. Spread over eclairs. Chill until serving. Yield: 8-9 servings.

My little brother Joe, I guess he isn't so little - he's taller than me!
Have a great rest of a week and see you soon with some really quick desserts!

A Way To Make Your Day Sing!

Start off with these eclairs and I gurantee you the day will sing. I love eclairs. Period. I'll take them over cookies, cake, or even ice-cream. Simply put - I "love" them. We were in Bishop, CA (where we are from) a couple years ago and had some eclairs while there. They were absolutely *delicious*. My Dad, sister, and I raved about them. When my Dad had a bite of one, this was the response..."we don't need to go to Bishop anymore!" When you get a comment like that - that dessert has to be good.

"Banana Cream Eclairs"

Ingredients:
1 cup water
1/2 cup butter, cubed
1/4 cup sugar
1/2 teaspoon salt
1 cup all-purpose flour
4 eggs
FILLING:
2-1/2 cups heavy whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract
3 to 4 medium firm bananas
GLAZE:
1/2 cup confectioners' sugar
2 tablespoons baking cocoa
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 to 2 tablespoons boiling water
1/2 cup finely chopped pecans

Directions: In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until dough is smooth and shiny. Insert a 3/4-in. round tip into a pastry bag; add dough. Pipe 3-in. strips about 3 in. apart on a greased baking sheet. Bake at 400° for 25-30 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. In a large mixing bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. In another bowl, mash bananas; gently fold in whipped cream. Spoon into eclairs; replace tops. In a small bowl, combine the confectioners' sugar, cocoa, butter and vanilla. Add enough water to make a thin glaze. Spread over eclairs. Sprinkle with pecans. Serve immediately. Refrigerate leftovers. Yield: 16 servings.

Can you taste this thru the screen??