Vanilla/Chocolate Eclair Puff

Thought I'd share the recipe for the huge man-sized Eclair I've made for Ian's thank-you dinner tonight when he gets home from the resort.

1 sheet puff pastry (from a 17.2 oz. package) thawed
2 1/2 cups of milk, divided
1 pkg. (3.4 oz.) instant vanilla pudding mix
1 pkg. (3.4 oz.) instant chocolate pudding mix
1 container (8 oz.) frozen whipped topping, thawed, divided
2 tbls. hot fudge sauce (ice cream topping variety)

Preheat oven to 400 degrees F. Unfold the puff pastry into an ungreased 15 1/2 X 10 1/2 inch jelly roll pan. Bake until golden brown, 10 to 12 minutes. Cool completely.
Meanwhile, combine the milk and pudding mixes in two separate bowls, according to package directions. Beat with an electric mixer set on medium speed until blended and thickened, about 2 minutes. Fold in the whipped topping in each bowl of pudding.
Spread the two flavors of pudding mixture over the cooled puff pastry in a swirl pattern, Heat the fudge sauce in a little bit of hot water to make it runny and then drizzle it in a pretty pattern over the top of the eclair and cover the eclair and chill until time to serve. Then enjoy watching the huge grin on the face of your fella! ;)
 

QSis

Grill Master
Staff member
Gold Site Supporter
So, Fallon, you cut the rectangle into squares to serve?

I hope you guys post pictures soon!!!

Lee
 
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