We are going to a potluck dinner on Halloween day and then the kids will out go out and trick-or-treat with a bunch of friends directly from the potluck...fun, huh? I'm considering bringing these cute little ghosts...aren't they so cute??? They are easy, too, and, of course, whole wheat. People raved when I made them last year. I haven't met a person yet who doesn't love a good eclair!
Ghost Eclairs
½ C butter
1 C water
1 C finely ground and sifted whole wheat flour
4 eggs
Preheat oven to 400 degrees. Cook water and butter over medium heat until mixture comes to a boil. Remove from heat and add whole wheat flour and stir until mixture comes to a ball. Add eggs one at a time, mixing thoroughly after each addition. I used a deluxe icing decorating tube, but you can use any tool you have to squeeze out finger-sized pastry logs. Bake for 25-30 minutes or until golden brown. Let cool completely.
Mix the following until thickened:
8 oz. cream cheese (beat this first until fluffy)
2 (3.4 oz.) pkgs. vanilla instant pudding
3 C milk
Top with mixture of 1-1 ¼ C chocolate chips, 4 T butter and powdered sugar (if desired) to taste . For very smooth chocolate, use less powdered sugar. You can use up to 1 ½ C powdered sugar. You may need to add 1-3 T of hot water, depending on how much sugar you added to get it to a smooth, drizzling consistency. Refrigerate until ready to eat. Makes about 28 eclairs. (I prefer the chocolate chips and butter without any powdered sugar, but some like it a little sweeter)
Use white frosting to pipe on a silly face and mini chocolate chips for the eyeballs…mmmm!!!!
½ C butter
1 C water
1 C finely ground and sifted whole wheat flour
4 eggs
Preheat oven to 400 degrees. Cook water and butter over medium heat until mixture comes to a boil. Remove from heat and add whole wheat flour and stir until mixture comes to a ball. Add eggs one at a time, mixing thoroughly after each addition. I used a deluxe icing decorating tube, but you can use any tool you have to squeeze out finger-sized pastry logs. Bake for 25-30 minutes or until golden brown. Let cool completely.
Mix the following until thickened:
8 oz. cream cheese (beat this first until fluffy)
2 (3.4 oz.) pkgs. vanilla instant pudding
3 C milk
Top with mixture of 1-1 ¼ C chocolate chips, 4 T butter and powdered sugar (if desired) to taste . For very smooth chocolate, use less powdered sugar. You can use up to 1 ½ C powdered sugar. You may need to add 1-3 T of hot water, depending on how much sugar you added to get it to a smooth, drizzling consistency. Refrigerate until ready to eat. Makes about 28 eclairs. (I prefer the chocolate chips and butter without any powdered sugar, but some like it a little sweeter)
Use white frosting to pipe on a silly face and mini chocolate chips for the eyeballs…mmmm!!!!
No comments:
Post a Comment