Tuesday, May 14, 2013
A few weeks ago I made about 200 of these for a big teen banquet we host at our church. I forgot how much I love making these and they are so yummy! You can make these into individual ones or a huge ring. I prefer the little ones even though they are a bit more time consuming. They have a longer shelf life this way and you can eat more without it looking like it. Ha ha
Chocolate Eclair Torte
Puff pastry: Bring 1 cup water and 1/2 c. butter to a boil. Remove from heat and add 1 cup flour and 4 eggs (added 1 at a time). Don’t mix too long or they will flatten. Place dough on cookie sheet in whatever shape desired and bake at 400 for 45 minutes. Cool completely.
IF you are doing the mini eclairs as I have pictured above you can actually make the pastry part up, bake them and throw them in the freezer for a long time. When you want to fill you just need to thaw out at room temperature.
Filling:Beat 2 boxes instant vanilla pudding & 2 1/2 cups milk. Beat for 2 minutes and then fold in 12 oz cool whip.
I use a pastry bag and a round tip. Just fill the bag and then poke a hole in the top or side and fill. (usually just use the tip and right away fill~ this avoids an extra step of poking a hole with another utensil)
Chocolate sauce: Heat 4 oz. semi- sweet choc squares, 4 T butter and 4 T milk. Melt. Add 2-3 cups powdered sugar and 1 tsp. vanilla. Drizzle or scoop on top of each puff.
Keep cool until serving!