It’s your favorite chocolate and cream dessert with a dash of peach.
Becky Low shares how to make the square peach eclair.
Square Peach Eclairs
½ cup butter (1 stick)
1 cup water
¼ teaspoon salt
1 cup flour
2 cups whole milk (or half and half)
2 packages (3.4 oz ea) instant vanilla or lemon pudding
2 cups heavy whipping cream
1 tablespoon dry peach flavored jello, optional
1 Fresh peach, sliced, garnish
Mint leaves, garnish
Fresh raspberries, garnish
Preheat oven to 425 degrees. Line 12×17 baking sheet with parchment paper; set aside.
Bring butter and water to a rolling boil. Remove from heat and immediately add salt and flour; stir until mixture forms a smooth ball. One egg at a time, beat in eggs, mixing well after each addition.
As evenly as possible, spread dough over parchment lined baking sheet (note – you may need to hold a corner of the parchment paper as you spread the dough to the edges of the pan). Bake 20-25 minutes or until light golden brown and puffy. Remove from oven and cool completely.
Combine ⅓-cup milk and optional jello, microwave 10 second intervals, stirring after each 5-10 seconds, until jello is dissolved (milk should NOT be hot).
Beat together remaining milk and pudding mix until smooth, creamy and thick; stir in jello and milk.
Whip cream until peaks form. Fold together whipped cream and pudding. Spread on cooled cream puff pastry and chill.
Garnish with mint, peach slice and raspberry and drizzle with chocolate syrup.
Recipe was inspired by Kami Bigler (
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to
www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV.
For nutrition research go to www.nationaldairycouncil.org.