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 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.