WIC Approved Spring Eclairs

Using the Food Network's recipe as inspiration (the original is linked) I made a more budget and time friendly version.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the pudding according to the box instructions. Set in the fridge to cool.

Step 2

Preheat oven to 375 degrees.

Step 3

Combine water, butter, sugar and salt in a medium sized sauce pan. Bring to a boil over medium heat.

Step 4

Once the mix is rapidly boiling, add flour all at once. Mix constantly for 2 minutes using a wooden spoon or spatula. A thick dough will form that should stick to the spoon and not the sides of the pan.

Step 5

Remove dough from heat and add to a kitchen aid bowl. Begin mixing on medium for 10 seconds. You will see a lot of steam come up from the dough. Do NOT wait until the dough has cooled to begin adding eggs. They will not scramble I promise.

Step 6

After that 10 seconds begin adding in the eggs one at a time. You will see the mix go from wet to dry looking, that is when you add the next egg.

Step 7

Line 2 baking sheet with parchment paper or silpats.

Step 8

Transfer dough to a piping bag with a star tip. Pipe out 2 inch logs about 1 inch apart. Make sure to keep the pressure on the bag consistent so the thickness of the log is even throughout. Lightly tap down any points on the ends of the eclairs with a wet finger.

Step 9

Bake for 30 minutes or until the eclairs have puffed and are lightly browned. Time will vary depending on ovens so keep an eye on them.

Step 10

Let cool completely before filling.

Step 11

Using your kitchen aid or a hand mixer, whip heavy cream to stiff peaks.

Step 12

Mix the whipped cream with 2 C of your prepared pudding and mix lightly until incorporated. Place in a piping bag with no tip (or an eclair/cream puff tip if you have one).

Step 13

Using a chop stick or straw, poke a small hole through the entire length of the eclair. Repeat until all are done.

Step 14

Pipe the filling into the eclair from both ends until you can feel the eclair begin to bulge. Do not overfill.

Step 15

Once all are filled, place in the fridge while you work on next steps.

Step 16

In 3 medium bowls, place 1 C of the powdered sugar.

Step 17

Mix in the juices to their respective bowl. Only adding more water after you have fully incorporated the juice first. You want the glaze thick.

Step 18

Coat the tops of each eclair by dunking in the entire top into the glaze. Let any extra glaze drip off before returning to the pan to set.

Step 19

Let glaze set at room temperature for 30 minutes before serving. Store leftovers in the fridge.

↑Support creators by visiting their site 😊