DESSERT #2 Kneader's Eclairs

These kneaders eclairs where so amazingly yummy!!! You make the eclair dough and put it in a piping bag and make them 1" by 3" in length. cook. let cool then stick a chop stick or something like it in one end moving slightly back and forth to brake center free then fill another pipping bag filled with pudding mixture. put the end in that small hole you just made in your eclair and fill. those are the only tips i can think of... any questions go ahead and ask.

Kneader's Eclairs

INGREDIENTS FOR CHOUX



½ cup unsalted butter

1 cup all-purpose flour

1 tsp. sugar

5 large eggs or 1 liquid cup

½ tsp. salt

1 cup water



Preheat oven to 425 degrees



1.Combine water, butter, sugar, salt in a medium sauce pan over medium

high heat.

2. Bring to a boil and immediately remove from heat.

3. Stir in flour. Incorporate and return to heat.

4. Stir constantly for 4 minutes or until mixture pulls away from the sides and forms a film on the bottom of the pan.

5. Transfer to a mixing bowl with paddle attachment.

6. Mix on low speed for 2 minutes, and slightly cooled.

7. Add eggs slowly in four equal parts. Allowing to incorporate after each part. Add next part and repeat. The batter will be smooth and shiny.

8. Immediately pipe with a pastry bag, no tip.

9. Decrease oven to 350 and bake for 25 – 30 minutes until golden brown.

10. Turn off oven, prop door open and allow to dry. 15-20 minutes

INGREDIENTS FOR FILLING:



One large box vanilla pudding.

Make as directed and allow to cool



1 cup Cool Whip

Fold above ingredients together in a medium size-mixing bowl.

Refrigerate.



INGREDIENTS FOR CHOCOLATE GANACHE



½ cup heavy cream



4 oz semi sweet baking chocolate

Chop chocolate into small pieces and put in small bowl and set aside.

Heat cream slowly in a small saucepan until warm to the touch.

Pour cream over chocolate. Let stand until chocolate is melted.

Stir until smooth.

ASSEMBLE ÉCLAIR



1. Break any walls inside of choux with a wooden skewer.

Fill baked choux with pudding mixture using a pastry bag and tip 230.

3. Dip top half of éclair into chocolate ganache.

4. Set on top of wire rack to dry.

5. Serve immediately.

This is such an amazing recipe just give it a try fallow this recipe word by word and it will turn out amazing!!!