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 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.
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.
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.
In saucepan, combine ... each addition. Form eclairs using a pastry ... racks. Split for filling. In double ... Add vanilla. Cool. Fill shells with custard. ... eclairs. Top with nuts.
Heat water and butter to rolling boil. Stir in flour over low heat until mixture forms a ball. Remove from heat. Beat in eggs thoroughly one at a ...
Bring water and butter (butter) to a boil. All at once add flour and salt. Beat until mixture forms a ball and leaves the side of saucepan. Cool ...
FOR THE FILLING: Butter and ... 1/2 cups of powdered sugar, 2 tablespoons of milk. Beat well. Spread on graham crackers (top layer). Refrigerate overnight.
top of page