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Another Eclair

 Pond Lady
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  • In a 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 heat. Add eggs, one at a time, beating well after each addition.
  • With a tablespoon or a pastry tube fitted with a No. 10 or larger tip, spoon or pipe dough into 4 inch long x 1-1/2 inch wide strips on a greased cookie sheet.
  • Bake at 450°F for 15 minutes. Reduce heat to 325°F; bake 20 minutes longer. Cool on a wire rack.
  • For filling, 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 saucepan over low heat. Stir in sugar. Add hot water until icing is smooth and reaches desired consistency. Cool slightly. Spread over éclairs. Chill until serving.

Special Equipment Needed


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