{foodie} friday: chocolate éclair sheet cake
I'm generally a huge sweets fan, but with this pregnancy, at least so far, I have craved deserts and candy a lot less than usual. But the one thing that sounds good just about any time are chocolate eclairs--particularly one's from Proof Bread, but since many of you don't have access to Proof, I won't taunt you with tales of it's goodness, and since I can't afford to get eclairs there everyday, I have to make do. And I must say, this is a pretty delicious option :)
Ingredients:
1 cup water
1 stick butter
1 cup flour
4 eggs
1 8 oz. package cream cheese
3 cups milk
1 large package vanilla instant pudding
Fresh whipped cream
Chocolate syrup
Preparation instructions:
Crust//
Step 1: Boil 1 cup water and 1 stick butter, then pour mixture into 1 cup flour and slowly mix in 4 eggs, one at a time. It's a weird consistency so I use a whisk to get it to blend well.
Step 2: Spread mixture into a large, greased cookie sheet. Bake at 325 degrees for approximately 25 minutes, or until golden brown. (if you're planning on serving right away cook it to just barely golden, but I prefer to make it a day or at least several hours in advance and then let it sit in my fridge--this allows the crust to moisten a little, in which case you want the crust baked 'til a true golden brown color is achieved)
Step 3: Remove from oven and let cool completely.
Filling//
Step 1: Add package of cream cheese, 3 cups milk and package of vanilla instant pudding in a blender and blend until smooth (this ends up being more pudding than you need, so just put as much as you think you'll like, i ended up having at least a cup extra).
Step 2: Spread pudding mixture onto cooled crust and allow it to set up a little before spreading fresh whipped cream over the top.
Step 3: Drizzle chocolate syrup over the top and refrigerate for at least 1 hour.
Step 4: Cut into squares, garnish with a fresh strawberry or raspberry and enjoy!
Ingredients:
1 cup water
1 stick butter
1 cup flour
4 eggs
1 8 oz. package cream cheese
3 cups milk
1 large package vanilla instant pudding
Fresh whipped cream
Chocolate syrup
Preparation instructions:
Crust//
Step 1: Boil 1 cup water and 1 stick butter, then pour mixture into 1 cup flour and slowly mix in 4 eggs, one at a time. It's a weird consistency so I use a whisk to get it to blend well.
Step 2: Spread mixture into a large, greased cookie sheet. Bake at 325 degrees for approximately 25 minutes, or until golden brown. (if you're planning on serving right away cook it to just barely golden, but I prefer to make it a day or at least several hours in advance and then let it sit in my fridge--this allows the crust to moisten a little, in which case you want the crust baked 'til a true golden brown color is achieved)
Step 3: Remove from oven and let cool completely.
Filling//
Step 1: Add package of cream cheese, 3 cups milk and package of vanilla instant pudding in a blender and blend until smooth (this ends up being more pudding than you need, so just put as much as you think you'll like, i ended up having at least a cup extra).
Step 2: Spread pudding mixture onto cooled crust and allow it to set up a little before spreading fresh whipped cream over the top.
Step 3: Drizzle chocolate syrup over the top and refrigerate for at least 1 hour.
Step 4: Cut into squares, garnish with a fresh strawberry or raspberry and enjoy!
