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Wednesday, June 26, 2013

Vanilla Cream Eclair Bars

Cream puffs, eclairs, pastries of any kind, make me drool...I am a complete weakling around them. This Vanilla Cream Eclair Bar didn't last long at our house. Its just like eating a cream puff with MORE filling...mmmmmm!

Vanilla Cream Eclair Bars

Eclair Crust:
1 c. water
1/2 c. butter
1 c. flour
3 eggs

Bring water and butter to a rolling boil. Add flour and stir until the mixture forms a ball and leave the sides of the pan. Remove pan from the heat, let cool for approx. 5 minutes. In a small bowl, beat eggs (individually...because you will add them individually) Add each egg, one at a time, stirring well after each one. After all the eggs are mixed and the mixture is smooth, grease a 9x13" pan. Spray cooking spray on your hands as well, carefully spread crust mixture into the bottom of a 9x13 pan. . Bake for 20 minutes. Crust will puff up,  poke bubbles with a fork to release the air. Bake for 3 more minutes or until crust is browned on top. Let cool completely. 

Vanilla Cream Filling:
2 c. cold milk (whole or 2%)
2 (3.4 oz) packages of vanilla instant pudding
1 (8 oz) whipped topping, thawed

Add milk to a large mixing bowl (I used my kitchen aide). Add pudding mixes, whip until thick. Fold in the whipped topping, spread over the cooled crust. Refrigerate for 30 minutes

1 (12 oz) container whipped topping
1 plain hershey's chocolate bar

Spread topping on pudding mixture. Using a hand held cheese grater, grate candy bar on top of whipped topping....the chocolate is optional...if you don't like it, don't use it. Serve. Refrigerate any leftovers.


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