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Blackberry and Pistachio Éclairs
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Blackberry and Pistachio Éclairs

1 Hr(s) 45 Min(s)
30 Min(s) Prep
1 Hr(s) 15 Min(s) Cook
Take dessert to the next level with our Blackberry and Pistachio Éclairs. Our Blackberry and Pistachio Éclairs include a creamy vanilla filling.
What You Need
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15 servings
Original recipe yields 15 servings
1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding
1 cup milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
1-1/2 cups thawed COOL WHIP Whipped Topping
1 cup water
1/2 cup butter
1 Tbsp. sugar
1 cup flour
5 eggs
1/2 cup blackberries, cut in half
1/4 cup chopped shelled pistachios
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Let's Make It
1
Heat oven to 425°F.
2
Beat pudding mix and milk in medium bowl with mixer 2 min. Add cream cheese; mix well. Stir in COOL WHIP. Refrigerate until ready to use.
3
Bring water, butter and sugar to boil in medium saucepan on medium heat, stirring occasionally with wooden spoon. Add flour; stir until blended. Cook and stir 3 min. or until dough forms ball that pulls away from side of pan. Remove from heat; let stand 5 min.
4
Add eggs, 1 at a time, mixing well after each addition.
5
Cover baking sheet with parchment. Spoon éclair dough into pastry bag fitted with star or round tip. Use to pipe dough into 15 (4-inch) logs, 1 inch apart, on prepared baking sheet.
6
Bake 20 min. Reduce oven temperature to 350ºF. Bake éclairs additional 25 min. Turn oven off; open oven door slightly. Let éclairs stand in oven 15 min. Transfer to wire rack; cool completely. Use serrated knife to cut off top third of each éclair; discard tops or reserve for another use. Use your fingers to remove and discard soft insides of éclairs.
7
Spoon pudding mixture into clean piping bag fitted with star tip. Use to pipe pudding mixture into éclair shells. Top with blackberries and pistachios.
Kitchen Tips
Tip 1
Make Ahead
The pudding mixture can be refrigerated up to 2 days before using as directed. The éclair shells can also be prepared up to 2 days ahead of time; store in airtight container at room temperature until ready to use. Before filling the éclair shells, place them in single layer on parchment-covered baking sheet. Bake in 350°F oven 10 to 15 min. or until shells are crisp. Or, the pudding-filled éclairs can be refrigerated up to 12 hours; top with blackberries and nuts just before serving.
Tip 2
Size Wise
With their built-in portion control, these luscious eclairs make great special occasion treats.
Tip 3
Variation
Prepare recipe as directed, except pipe the éclair dough into 24 (1-1/4-inch) round mounds on prepared baking sheet before baking and filling as directed.
Nutrition
Calories
230
Calories From Fat
0
% Daily Value*
Total Fat 16g
21%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 95mg
32%
Sodium 220mg
10%
Total Carbohydrates 17g
6%
Dietary Fibers 0.6938g
2%
Sugars 8g
16%
Protein 5g
10%
Vitamin A
20%
Vitamin C
2%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
15 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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