Cow Udder Eclairs Recipes

ECLAIRS II

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
• In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
• Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
• For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
• For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.

COW UDDER ECLAIRS

Steps:

• Soak the cow udders in Nair to remove the hair. Repeat several times if necessary until all hair is removed. Rinse in warm water.
• Place a stick of butter into a warm frying pan. Wait until all of the butter has melted, then add the cow udders. Fry them for 15-20 minutes until golden brown.
• Chop the artichoke hearts and smelt on a cutting board into fine pieces.
• In a large bowl, add the whipping cream, brown sugar and the chopped artichokes, and smelt.
• With a mixer on low, whip until creamy with a consistency like vanilla pudding.
• Remove the udders from the pan and make a long slice down the side of each udder.
• Spread the pudding mixture into each slit. Serve warm or cold and have an "Udderly Wonderful" snack.

ROASTED COW UDDER

Steps:

• Instructions.
• In order to remove all traces of milk, put the udder into lukewarm water and let soak for 2 to 4 hours, permitting the water to cool off. Then cook the udder in a 2-percent to 3- percent salt water solution until tender. Remove from the cooking liquid and cut into 1/2-inch thick slices. Let the slices dry a bit. Season on both sides, dip into whisked egg, and then into breadcrumbs. Fry in butter, turning once, until golden brown on both sides.
• Serve with lettuce.
• Serves 4.

MEL'S ECLAIRS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet or line it with parchment paper.
• Bring 2 tablespoons of water and 1/4 cup of butter to a boil in a saucepan. Reduce the heat to low and add 1/2 cup of flour, stirring vigorously until the mixture forms a ball. Transfer the mixture to a mixing bowl or stand mixer and beat in the eggs, one at a time.
• Pipe the mixture onto the baking sheet using a pastry bag, a plastic zipper bag with the corner cut off, or just shaping it with a spatula. You should have six 4-inch fingers or 12 smaller eclairs. Bake the pastries in the hot oven until they are puffed and golden (30 to 50 minutes, depending on their size). Remove from the oven and allow the shells to cool.
• To make the custard, mix the 6 1/2 tablespoons of white sugar, 5 tablespoons of flour, and salt in a saucepan. Stir in the milk and bring the mixture to a boil over medium heat. Pour the hot milk mixture in a steady stream into the beaten egg, whisking constantly. Return the mixture to the saucepan and bring just to a boil, stirring constantly. Remove from heat and transfer to a mixing bowl to cool. Stir in the almond extract; cover the surface with plastic wrap and refrigerate until you're ready to fill the eclairs.
• For the glaze, combine the chocolate, 1 tablespoon of butter, and 2 tablespoons of water in a saucepan. Heat gently until the mixture has melted. Remove from the heat and stir in 1/2 cup of confectioners' sugar. If the icing is too thick, add a little more water. For creamier glaze, substitute milk for 2 tablespoons of water.
• Cut the tops off of the cooled shells and fill them with the custard. Replace tops, and glaze them with the chocolate icing.

PAN ECLAIRS

Steps:

• Boil water and margarine in sauce pan. Remove and add flour.
• Beat with spoon until smooth.
• Cool 10 minutes.
• Add eggs, 1 at a time with spoon.
• Spread in a greased 9 x 12 standard cake pan.
• Cook in oven for 25-30 minutes at 425 degrees.
• Pull out of the oven and let stand until cool to the touch.
• Mix pudding mixes, milk and vanilla with electric mixer until thick.
• Fold in cool whip.
• Spread over cooled base.
• Refrigerate until serving.
• Dribble chocolate sauce over top before serving.