“This dessert is so scrumptious, my kids eat it up fast! It's exactly what it sounds like!” - by ANDROMEDA050456
Ingredients
Adjust Servings
Original recipe yields 10 to 12 servings
Directions
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour a pizza pan. Grease the bottom of a small glass bowl and place in center of pan.
- In a small saucepan over medium heat, combine butter and water; bring to a boil. Remove from heat and stir in flour, stirring until thickened. Stir in eggs, one at a time, stirring well after each. Pour batter around bowl, forming a ring.
- Bake in preheated oven for 40 minutes. Turn off the heat and allow pastry to rise another 15 minutes. Do not open the oven door while pastry is rising. After the 15 minutes, remove pastry from oven and cool completely. Cut through the pastry horizontally, making a bottom and a top.
- Beat together the milk and pudding mix. Stir pudding mixture into whipped cream and beat until thick. Spread filling in pastry bottom, and then replace pastry top.
- Heat the prepared chocolate frosting for a few seconds in the microwave, to make it pourable. Pour over filled pastry, letting it drip down the sides.
- If desired, pipe dots of whipped cream on top, sprinkle with walnuts, and place a cherry on each whipped cream dot.
Nutrition
Amount Per Serving (11 total)
- Calories
- 651 cal
- 33%
- Fat
- 49.7 g
- 77%
- Carbs
- 46.8 g
- 15%
Based on a 2,000 calorie diet
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Reviews (10)
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"This was excellent. I decided to make this into a cake, since that seemed easier to me. I used a greased 9x13inch pan for the pastry, baked it at 400 for about 35 minutes, then put the filling on top...." See more Because I was doing it this way, I used 8 oz softened cream cheese in place of the whipped cream and 3 cups of milk in the filling. This kept it thick enough to cut when it was time for serving. I didn't use the frosting part of the recipe. Instead I topped the filling with whipped topping and drizzled chocolate syrup over it when I served it. It was a hit!**************FOR THE REVIEWER WHO HAD PROBLEMS WITH THE PASTRY RISING: the ratio of egg to flour is basically the only thing in the pastry that will allow it to rise. The eggs keep the dough moist on the inside, while the crust bakes and develops on the outside, trapping gas inside. There are two possible causes for the dough not rising. First would be the eggs. When I've made eclairs using old/low quality eggs (you can tell by how spread the white becomes when you crack it) I've often had the same problem. Second, if adding the eggs while the dough is still hot, like this recipe says to, you run the risk of it not rising. Sometimes it works, others it doesn't. I recommend cooling the dough completely before adding the eggs one at a time. If you make sure the eggs are fresh and the dough is cool, you shouldn't have any problem with your eclairs rising.*********"
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