"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chocolate Éclair Desert Recipe

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This recipe for Chocolate Éclair Desert, by , is from The Pfarr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Pfarr
Added: Monday, March 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup water

1/2 cup margarine

1 cup all-purpose flour

4 eggs

1 package (1.5 ounces) instant sugar-free vanilla pudding mix

2-3/4 cups skim milk

1 package (8 ounce) light cream cheese, softened

1/2 cup light chocolate syrup



Directions:
Directions:
In a saucepan, bring water and margarine to a boil, stirring constantly until margarine is melted. Reduce heat to low; add the flour. Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from the heat. Add eggs, one at a time, beating well after each addition until the batter becomes smooth. Spread into a greased and floured 13x9-baking pan. Bake at 400 degrees for 30 minutes or until puffed and golden. Immediately remove from pan and cut in half horizontally, making 2 separate pieces. Cool completely. For filling, beat the pudding, milk and cream cheese in a mixing bowl until smooth. Just before serving, place one piece of the éclair layer on a serving platter; cover with filling. Place on top layer and drizzle with chocolate syrup.

 

 

 

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