SF Chocolate Eclairs


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

Dough
1/2 c water
1/4 c butter
1/2 c flour
2 eggs
Vanilla Filling
1-1/4 c cold fat-free milk
1/4 tsp vanilla
1 pk (1 oz) sf instant vanilla pudding mix
1 c fat-free whipped topping (*they just came out with SF Cool Whip)
Chocolate topping
1-1/2 c cold fat-free milk
1 pk (1.4 oz) sf instant chocolate pudding mix


Directions

For dough, bring water & butter to a boil. Add flour all at once, stir until a smooth ball forms. Remove from heat & allow to stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue to beat until mixture is smooth & shiney. Transfer to a resealable plastic bag, seal. Cut a 1" hole in one corner of bag. Pipe eight 3-1/2" logs onto an ungreased baking sheet. Bake at 450 for 10 minutes. Reduce heat to 400, bake an additional 15-20 minutes or until golden brown. Transfer to a wie rack. IMMEDIATELY cut a slit to allow steam to escape (I used a pair of kitchen shears for this in order to do it fast). Cool completely. Split and set tops aside. Remove inside soft dough if needed. (I didn't need to)


For filling, beat milk, vanilla, vanilla pudding mix until thickened with a mixer on low speed (~2 minutes). Fold in whipped topping.


For topping, Mix for 2 minutes or until thickened on low speed milk & chocolate pudding mix.


Assemble by spooning vanilla pudding mixture on top of bottom dough layer, add top top layer, top with chocolate topping.


* If you make more than one batch, I wouldn’t double the chocolate topping or you are going to end up with A LOT left over. For every 3 batches, I’d double the topping recipe instead of tripling it.


yield: 8


1 eclair = 170 calories, 7 g fat, 70 mg cholosterol, 418 mg sodium, 19 g carbs, 6 g protein


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