SF Chocolate Eclairs
CATEGORIES
INGREDIENTS
- 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