eclair ring

Name: Eclair Ring
Prep time: 1 h
Cook time: 1 h
Yield: 8
Ingredients: 1/2 cup(s) butter; 1 cup(s) water; 1/4 teaspoon(s) salt (fine table salt); 1 cup(s) flour; 4 large eggs (not x-large or jumbo); ## FILLING; 2 package(s) 3.5 oz. instant vanilla pudding; 1 cup(s) milk; 2 pint(s) heavy cream; 1 teaspoon(s) pure vanilla extract; ## FROSTING; 2 ounce(s) semi-sweet baking chocolate; 2 tablespoon(s) butter; 2 tablespoon(s) milk; 2 tablespoon(s) corn syrup, light; 1 teaspoon(s) pure vanilla extract

(1 RATING)

195 Pinches 1 Photo

Christine Arnold

Ridgefield, CT

Updated on Mar 6, 2012

I found this in a magazine 20 years ago and I've been making this for Christmas Gifts and putting a poinsettia in the middle ever since. Not for calorie counters, This not my picture but it looks exactly the same.

Rate

prep time 1 Hr

cook time 1 Hr

method ---

yield 8 big pieces or 12 small

Ingredients

1/2 cup butter
1 cup water
1/4 teaspoon salt (fine table salt)
1 cup flour
4 large eggs (not x-large or jumbo)
FILLING
2 packages 3.5 oz. instant vanilla pudding
1 cup milk
2 pints heavy cream
1 teaspoon pure vanilla extract
FROSTING
2 ounces semi-sweet baking chocolate
2 tablespoons butter
2 tablespoons milk
2 tablespoons corn syrup, light
1 teaspoon pure vanilla extract

How To Make eclair ring

Step 1

PREP: Preheat Oven to 400F Find a 7" plate and put top side down on greased and floured baking sheet. Trace the edge of the plate. Lift the plate and mark 12 spots (Like a clock) inside the ring

Step 2

The Pastry Ring: Bring Water, butter and salt to a boil.Pour in all the flour all at once mixing to incorporate until it pulls away from the sides and forms a ball. Remove from heat and cool slightly.Add each egg one at a time beating each with a wooden spoon until dough is very smooth. Don't try to add them all at once or the batter will flow instead of holding it's shape Drop by tbs onto the marks INSIDE the ring until you have 12 mounds touching each other. Bake at 400F for 45 minutes. Do Not Open the door. Turn oven off and let sit for another 15 minutes. Remove from oven and cool well. Slice horizontally with a bread knife.
Step 3

Filling: Combine pudding, milk, heavy cream and vanilla and beat until it gets thick and holds it's shape. Spread on the bottom half of the ring. Replace the top half.
Step 4

Chocolate Drizzle Frosting: Melt and combine the chocolate,karo syrup,butter, milk and vanilla until it's thin enough to drizzle. I put in the fridge for at least an hour and sometimes 2 in the freezer if I make them the day before.
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