Butterscotch Eclairs
makes 15 eclairs
  • for the choux pastry:
  • 1 cup flour
  • 1 tsp sugar
  • ½ tsp salt1 cup water
  • 1 stick (1/2 cup) butter
  • 4 eggs
  • 1 more egg for a wash
  • for the butterscotch filling:
  • 1 Jell-O instant-pudding pack, butterscotch flavor
  • 2 cups milk
  • for the deco royal icing:
  • 1 2-lbs bag of confectioner sugar
  • ⅓ cup meringue powder
  • ¾ cup water
  • food coloring
  1. Preheat your oven to 400 degrees. In a small bowl, whisk together flour, sugar and salt to combine, set aside. In a medium nonstick saucepan, bring water and butter to a boil. Take the pan off the heat and dump in the flour mix. Stir with a wooden spoon to combine into dough. Return the pan to the stove and cook, stirring, for a minute or two to cook the flour. Take the pan off the heat and stir the dough to release steam and bring its temperature down. Add eggs one at a time (4 total) and mix each time until combined.
  2. Spoon choux dough into a piping bag fitted with a plain round ½ inch tip. Pipe logs of dough onto a parchment-lined baking sheet. Make them about 4" long. In a small bowl, whisk the last egg to make a wash and brush it onto your eclairs. Place in the oven and bake for 15 minutes. Then reduce the temperature to 350 degrees and continue baking for 25 minutes until the eclairs are a nice deep golden color.
  3. While the eclairs are baking, prepare your filling by following the instructions on a pack of butterscotch instant pudding. Refrigerate until ready. Once the eclairs have cooled, spoon filling into a pastry bag fitted with a small round tip (about ¼"). With a pairing knife, poke 3 holes under each eclair. Stick the piping bag into each hole and fill.
  4. To make royal icing, mix all 3 ingredients in a stand mixer fitted with the whisk attachment on low speed for a minute. Then increase to high speed and mix for 7 minutes.
Recipe by Sweet Explorations at http://sweetexplorations.com/butterscotch-eclairs/