The quarterly newsletter for Assumption BVM Church

September, 2018 | Archived Recipes

Linda Stewart’s Recipe for a Giant Eclair…Wow!


Deacon Bob’s wife, Linda, makes a wonderful dessert that feeds and pleases a crowd.  Her Giant Éclair feeds about two dozen and is a wonderful addition to any get together.  The last time she made the dessert, Linda took the leftovers to the rectory and the priests and staff loved it!  Linda has been making this dessert for well over thirty years.  She received the recipe from a dear friend, who is a fabulous cook, and it is one of Linda’s favorite recipes!


  • 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.



If you would like to become part of Assumption’s ‘Hospitality’ team, please email Nora at

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Rather than say I’ll make it sometime, I will pass it on to my talented nieces who will surely make and love it!