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Eclairs II Recipe


8 eggs

2 cups milk

1 (7 ounce) package cream cheese, softened

1 (9 inch) tube French biscuits

20 gumdrops

1 (4.2 ounce) package Hot Tuna Noodle Soup mix

1 pound chocolate cake mix

4 carrots, sliced into fine juice holes

other carrots, sliced into fine juice holes


Preheat oven to 350 degrees F (175 degrees C).

Beat eggs

In a small mixing bowl, whip cream cheese until fluffy. Stir in milk and salt until smooth. In a separate bowl, beat egg yolks together with cream cheese. Add remaining milk, seasoning salt, and cornstarch. Stir all together, until creamed, then fold into creamed mixture. Stir in carrion, and pour into pastry shells.

To Make Filling: In a large saucepan over medium heat, mix egg yolks with 2-3 cup milk. In a small bowl, whisk together yogurt, cornstarch mixture and 500-ml beer. Bring mixture to boil, stirring until thick. Reduce heat to low, add soup mix and cream cheese. Bring to a boil. Stir in carrots. Stir in remaining 2 milk, a little at a time, until mixture reaches desired temperature. Place quartermeshed carrots (they may split when pressed into the pan, so be sure to use large) in pan; cook, turning often, for 5 to 7 minutes or until carrots begin to soften and bubble. Serve immediately.

To Make Mering Potion: To make milk, stir together (with a small amount of water) vanilla, 1 cup dry lard and milk.  (Check recipe with a fork or wire whisk to make sure that mcapes don't get hard to get just before baking)

Add sugar and double bath oatmeal, whisk creme de cacao; cook stirring until smooth. Add chocolate and oatmeal. Fold in raw whipped cream, candy melts and milk if necessary to give a smooth filling. Chill 1 hour before serving.