Hey you Provo girls!  It was fun to be with you yesterday!  Thank you for coming to the 7 Steps to Family Wellness class.  I hope you found value in what we learned together.

Here is the recipe for the Eclair Dessert we ate that I promised to share…

It is a favorite in the Sorenson family, but as you may have guessed, I tweaked the original idea.

The crust is made from:

1 cup of water and 1 cube of butter and a dash of salt, heated in a sauce pan until the butter melts.  Remove the pan from the heat and stir in a cup of *flour. Then add four eggs, one at a time, stirring each one into the dough for about a minute.  Yep, your arm may hurt.  ; )

When the eggs are blended in well, spread the dough onto a greased cookie sheet (I use coconut oil or butter for greasing) and bake in a 400° oven for ten minutes. Then let it cool.

To make the pudding:

In a saucepan, warm 2 cups of milk stirring frequently.

In a separate bowl, mix together:

2 eggs

2 Tbs cornstarch or 3 Tbs arrowroot powder

1/3 cup honey or agave

1/4 tsp salt

Add the egg mixture into the milk in the saucepan and cook on medium heat and stir until it thickens.  Remove from heat and add

1 tsp vanilla

and chill it in the refrigerator. This makes pudding for one pie or one eclair dessert.

You can make chocolate pudding by adding:

1 Tbs cocoa

To make the eclair dessert:

After the pudding thickens, mix in 8 oz. cream cheese and then chill.  When the crust is cooled, spread the pudding/cream cheese evenly over the crust.  Top that with your choice of sliced bananas, strawberries, raspberries, blueberries, kiwi or whatever you like.  After the fruit, spread on a layer of freshly whipped cream (I drizzle it with agave and vanilla as it’s whipping) THEN top it all of with a crisscross pattern of chocolate sauce.

Chocolate sauce can be made from:

1/4 cup agave

1 Tbs cocoa

dash of salt

a few drops of vanilla

*I have tried several flour combinations for the eclair.  If you need gluten-free, I use

1/2 cup almond meal

1/2 cup coconut flour

It makes a stiffer crust, but just allow the pudding to soak into it for awhile and it is delicious!

If I’m using regular flour, I go for the King Arthur brand which is the highest quality I’m aware of.  You can try whole wheat, which I’m sure I’ve done, but I don’t remember the outcome.  ; )

I hope you love this recipe for special occasions.  It is beautiful and doesn’t leave you with a sugar crash later.

Enjoy!

Love,

Jacque

 

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