* Exported from MasterCook *

Chocolate Eclairs

Recipe By : <robert.foster@nashville.com>
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz. Cool Whip
2 sm. pkgs. French vanilla pudding (instant)
3 c. milk
1 box graham crackers
1 can milk chocolate frosting

Preparation :
Mix pudding and milk then add Cool Whip
1ST LAYER: Whole graham crackers
2ND LAYER: 1/2 pudding mixture
3RD LAYER: Graham crackers
4TH LAYER: Pudding mixture
5TH LAYER: Graham crackers
6TH LAYER: Frost with milk chocolate frosting Refrigerate overnight so
graham crackers will absorb pudding.







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* Exported from MasterCook *

Chocolate Eclairs 2

Recipe By : <robert.foster@nashville.com>
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--SHELLS:--
1 c. shortening
4 eggs
1 c. sifted flour
1 c. water
--FILLING:--
Basic vanilla pudding
--TOPPING:--
1/2 c. powdered suger
1/2 Tbsp butter
whole milk

Mix water and shortening, bring to boil until shortening is
melted. Add flour to a stiff batter. Add eggs, one at a time until
well beaten. Shape batter into 2" ovals and space on greased cookie
sheet. Heat oven to 450 degrees. Turn down to 400 degrees. Place
on middle rack for 30 minutes. They fall easily. DO NOT OPEN OVEN
until done, golden brown. Cool. Cut open top and take out uncooked
inside and fill. FILLING: Basic vanilla pudding. TOPPING:
Mix sugar and butter then add whole milk to desired consistency.







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* Exported from MasterCook *

Caramel Chocolate Eclairs

Recipe By : TOO HOT TAMALES SHOW #TH6299
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 empty eclair shells
2 Cups caramel pastry cream -- chilled
1 Cup chocolate ganache -- at room temperature

With a small paring knife, pierce a small hole at each end of each eclair.
Put pastry cream in pastry bag fitted with small plain tip. Insert tip into
one hole in one eclair and squeeze to fill. Place tip in other hole and
repeat. Repeat with each eclair until all are filled. Use a small offset
spatula to glaze each eclair with chocolate ganache. Let ganache set before
serving.
Yield: 12 servings