Recipe type: Dessert
Serves: 12 Servings
  • Éclairs:
  • 1 cup butter
  • 2 cups water
  • ½ tsp salt
  • 2 cups flour
  • 8 eggs
  • 2 packages instant vanilla pudding mix (the small size—or 1 package the big size)
  • 3 cups milk
  • 1 tsp almond extract
  • 1 tub cool whip
  1. In saucepan, heat water, butter, and salt until it boils. Take off burner and add the flour-dump it in all at once. Stir until dough forms a ball in the center of the pan. Add the eggs one at a time; beat until you can no longer see the egg and the mixture is smooth. (Hang in there, your hand feels like it’s going to fall off at this point! 🙂 Drop with a tablespoon to form a puff in onto a greased cookie sheet. Bake at 375⁰ for 50 minutes. Watch the puffs closely and let them get as brown as you dare (even dropping the temperature to 350⁰ at the end)…the longer they cook, the less they tend to sink. Cool. Cut tops off and hollow out puff. Fill with filling.
  2. Filling:
  3. Mix pudding, milk, almond extract—let set in fridge for a few minutes. Then fold in cool whip. Refrigerate until ready to fill puffs. Fill puffs, decorate with chocolate on top.
*Some things I've learned: I use a cake decorating tip and bag and put the filling in that; then I just punch through the side of the éclair's and push the filling in. I like the look of these better when the top is not cut off. Also, they do expand in the oven, so don't put them too close together. And, they will bake into whatever shape you blobbed them down onto the cookie sheet…I like mine more long and skinny (true éclair shape) then in the shape of a round puff, so I make sure I put them on the cookie sheet that way. Do as you will! Lastly, be creative and fill it with whatever you want…we especially love chocolate filled ones—and I think that a strawberry flavor or something would be nice. You don't have to stick to just vanilla.