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Eclair Ring Recipe

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This recipe for Eclair Ring is from From the Recipe Box of Jean Papendick and Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Batter:
1 cup water
½ cup butter
1 cup flour
4 eggs

Filling:
2 packages (3-3/4 ounce size) instant vanilla pudding
2 ½ cups milk
6 ounces Cool Whip
1 teaspoon vanilla

Glaze:
2 squares unsweetened chocolate
2 teaspoons butter
1 cup powdered sugar
1 teaspoon vanilla
Milk
Directions:
Directions:
Melt butter in water and bring to a rolling boil. Reduce heat to low and add the flour, whisking it in to form a ball. Remove from heat. With an electric mixer, beat in eggs one at a time. Using a pizza pan or large ungreased, cookie sheet, spoon batter in a ring about 9 to 10 inches in diameter. Bake in a 400 degree oven for 45-50 minutes, watching carefully, until brown and dry. Cool away from drafts.

Mix pudding and milk. Fold in whipped topping and vanilla. Slice ring in half, horizontally. Pull out any dough that may be a little gooey. Fill ring with filling and replace top.

Melt chocolate and butter, add powdered sugar and vanilla. Mixture will get hard and lumpy. Add a LITTLE milk, stirring well, to thin glaze. Drizzle over top of éclair ring. Refrigerate until ready to serve. Serves 8-12 people

 

 

 

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