1 - 10 of 139 for eclair filling
Add chocolate to ... and cook 15 minutes or until mixture is thickened, stirring constantly, add vanilla and cool before using. Makes 2 1/2 cups filling.
Bring to rolling ... and vanilla. Slice eclair in half and fill generously with entire amount of filling. Replace top ... vanilla extract. Makes 3/4 quart.
Preheat oven to ... puffs or 12 eclairs.) Bake in ... until cold. To Fill: Cut tops ... (confectioners') sugar, if you wish. Serve at once or refrigerate.
Bring to a ... off oven, leave eclair in oven for ... cream with pudding. Fill bottom of eclair. ... on. Frost with chocolate frosting. Slice and serve.
Bring 1 cup ... slowly. Split horizontally, fill and frost. Mix ... and vanilla. Chill filling about 1 hour before filling eclairs. After filling ... over filled eclair ring.
Heat water and ... each shell and fill the bottom with filling (see below). Scoop ... smooth. DO NOT MAKE IN ADVANCE. THIS FROSTING MUST BE USED IMMEDIATELY.
Make pudding with 3 1/2 cups milk. Blend Cool Whip in and let stand 5 minutes. Layer graham crackers, 1/2 pudding, graham crackers, remaining ...
Boil water and butter 1 minute. Remove from heat. Stir in flour to form a ball. Add eggs, one at a time. Stir after each. Spread in greased 9 x 13 ...
Topping: Combine milk, cocoa, sugar and salt in medium saucepan. Allow to boil 1 minute; stir constantly. Remove from heat. Add butter and vanilla; ...
Bring to boil ... completely. When well mixed and thickened, spread filling in crust. Top with 12 ounce carton Cool Whip and drizzle with Hershey's syrup.
top of page