September, 2018 | Recipes
Linda Stewart’s Recipe for a Giant Eclair…Wow!
- 1 Cup Water
- 1 Stick of Butter or Margarine
- 1 Cup Flour
- 4 Eggs
- 2–3 oz. Packages of Vanilla Instant Pudding
- 3 Cups 1% Milk
- 1–8 oz. Package of Cream Cheese, softened
- 1 Large Container of Cool Whip
- Hershey’s Chocolate Syrup
Directions: Boil water with butter until melted. Add flour all at once over low heat and stir until ball forms. Beat in eggs by hand one at a time. Spread in lightly greased large cookie sheet (jelly roll pan). Bake at 400 degrees for 25 minutes. Cool for 1/2 hour. Mix the instant pudding packages and the milk with a mixer. Gradually add and continue beating in the cream cheese. Spread the mixture over the cooked puff pastry. Set in the refrigerator for several hours. Top with the Cool Whip and then drizzle with the Hershey’s Chocolate Syrup. Keep refrigerated.
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