"Cream puffs with a cream cheese filling and chocolate icing."
- 1 cup water
- half cup butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- four eggs
- 1 (8 ounce) bundle cream cheese, softened
- 2 cups milk
- 1 (five ounce) package on the spot vanilla pudding blend
- 1 (1 ounce) rectangular unsweetened chocolate, chopped
- 1 tablespoon butter
- 1 cup confectioners' sugar
- 2 tablespoons boiling water
|Prep : 20M||Cook : 10M||Ready in : 1H|
- Preheat oven to four hundred ranges F (200 ranges C).
- For icing: In small saucepan, melt chocolate and 1 tablespoon butter over low warmth. Remove from heat and, with electric powered mixer, beat in confectioners' sugar and 2 tablespoons hot water. Beat till clean. Drizzle over filled eclairs.
- For shells: In medium saucepan carry 1 cup water to a boil, stir in half of cup butter and salt. Stir till melted. Add flour suddenly and stir vigorously until combination forms a ball. Remove from warmness and beat in eggs, separately, till smooth. Drop through tablespoons onto baking sheet.
- Bake 15 mins in the preheated oven, then reduce heat to 375 levels F (190 tiers C) and bake until golden, 10 to fifteen mins. Cool absolutely.
- For filling: In huge bowl, beat 1/2 cup of milk, a bit at a time, into softened cream cheese, till creamy. Beat in final 1 half cups milk and pudding blend. Stir till thick, 1 to two minutes. Cut tops off cooled pastry shells and fill. Replace tops.
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