Terrys Ecclairs Recipe

How to make it

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• Bring water and butter to a boil (make sure all the butter is melted)
• Add the flour all at once.
• Stir with a wooden spoon until it comes together
• and leaves a film on the bottom of the pan and is somewhat dry.
• Transfer dough to food processor, pulse to cool slightly.
• Add eggs one at a time mixing after each addition.
• Drop by teaspoons onto cookie sheet either greased or on parchment paper.
• Wet your finger and tap down any little ends sticking up.
• Bake at 425F for 20 minutes.
• Turn oven off but leave door closed for 10 minutes.
• Then pull the sheet pan out and cut a small slit in the side of each puff to release any moisture.
• Filling:
• You want the size Jello Instant pudding that requires 3 cups of liquid.
• Thaw the ice cream until it's liquid and add the ice cream to pudding
• powder.
• You want an additional 1/2 cup of liquid so use cream and a glug
• or two of Marsala.
• Refrigerate until firm.
• Check to see if it's loose enough for the choux puffs
• Notes
• You can recrisp the puffs in the oven before filling and serving.
• May be frozen for one month.
• Yield depends on size of ecclairs