1 - 10 of about 900 for eclaire
Bring to rolling ... and vanilla. Slice eclair in half and ... continuously. Boil for 8 minutes. Remove from heat and add vanilla extract. Makes 3/4 quart.
Place milk, water and butter in a saucepan over medium heat until butter has melted. Add flour all at once and stir constantly until the dough forms ...
Line the bottom of a 9x13 inch baking pan with the graham crackers. In a large bowl, combine the milk and pudding according to directions on box. ...
Mix 2 boxes ... Refrigerate at least 2 hours. Then ice with Eclair Icing. Beat until smooth. Pour over cake and smooth out. Refrigerate at least 24 hours.
Butter a 9 ... Refrigerate for 2 hours. Frost with Eclair Cake Frosting (recipe below) and refrigerate 24 hours. Beat all ingredients together until smooth.
Bring 1 cup ... hour before filling eclairs. After filling ... chocolate then mix with butter. Add milk, sugar and vanilla. Drizzle over filled eclair ring.
In saucepan combine ... yogurt mixture. Chill. To serve, split and fill eclairs with yogurt mixture. Sprinkle very lightly with powdered sugar. Serves 6.
Butter bottom of ... hours, then frost. Beat all ingredients until smooth; spread over cake. Refrigerate 24 hours. Really tastes like an eclair, and easy too!
Layer crackers in ... combine confectioners' sugar, milk, butter, Nestle's Choco-Bake, vanilla and salt. Beat well. Put topping on eclair cake and chill.
Butter 9 x ... over this. Cover with crackers and top with Eclair Frosting. Blend all ingredients together. Spread on dessert. Refrigerate for 24 hours.
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