Happy Heart’s Day! How can anyone who loves to eat chocolate, give hugs and bake dessert for her family and friends not write a little something for you for Valentine’s Day? I couldn’t resist.
This little dessert is from my dear, sweet friend Nancy, who makes incredible things in her kitchen, as well as being the most special friend I have ever had. I asked my Valentine if he could pick one dessert for me to make him next Tuesday, what would it be. He voted for Nancy’s Eclair Dessert. It is very gooey, chocolatey, special and perfect for a little something after dinner. By the way, I love the response you’ve all shown for the column.
| Nancy’s Eclair Dessert | |
|---|---|
| Ingredients | Directions |
| Pastry | |
|
Preheat oven to 400 degrees. Melt butter in water in medium-size sauce pan. Add 1 cup flour — stir on medium heat until mixture forms a ball. Add four eggs, one at a time, stirring well after each egg addition, to the water, butter, flour mixture over low heat. When all eggs are incorporated, spread in a greased 9x13 pan. Bake in a 400-degree oven for about 30 minutes. Pastry will puff up, get golden brown when done. Remove pan from oven and let cool. While pan is cooling, make the next layer which is a cream cheese, vanilla pudding filling. |
| Filling | |
|
8 ounces cream cheese 2 cups milk 1 small package instant vanilla pudding |
Slowly beat the milk into the softened cream cheese, then add the vanilla pudding and beat until just blended. Spread over the cooled pastry crust. |
| Topping | |
|
Beat one 8-ounce container of whipping cream with 2-3 tablespoons of sugar added gradually while beating and 1 teaspoon of vanilla. You can also use a container of Cool Whip instead of making the whipped cream. Spread over filling. Can be made ahead and kept cool in the icebox. You can use chocolate instant pudding instead of vanilla, if you are really needing a chocolate fix. |
| OPTIONAL TOPPINGS | |
|
Drizzle a jar of warmed hot fudge or chocolate sauce with a spoon over the whole mess in a decorative pattern. You can also sprinkle on chopped nuts, maraschino cherries or shaved chocolate. Cut into squares to serve. |
Makes a 9x13 pan of yummy-ness.
Big hugs to you from me. Until next time, kiss the cook and have fun in the kitchen!
Editor’s Note: Teri Robl is featured in the February issue of Fish Alaska magazine for winning the magazine’s first reader recipe contest. As always, she welcomes comments, questions and suggestions from readers. Her Web site is http://www.acsalaska.net/~robl/. Her e-mail address is robl@ascalaska.net.
A Sweetheart of a Dessert
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