Does anyone have the recipe for the dessert in the movie ';Simply irresistable';?

I just watched the movie and found that dessert (baked golden bar, I do not the name) irresistable. Please let me know either the name of it, or the recipe if possible. Thanks!!!!Does anyone have the recipe for the dessert in the movie ';Simply irresistable';?
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You make eclairs and cream puffs with choux paste, then fill with cream filling or whipped cream,and for eclairs, top with either chocolate or caramel frosting.





Choux Paste :


Preheat oven to 400 degrees F


Preheating the oven to temp is mandatory. to puff properly, the choux paste needs instand heat.


Using a sturdy wooden spoon to stir the pstry while cooking into a ball, because the dough will be stiff.


cut butter in small pieces to melt faster, so there is less evaporation of the water, water is needed in baking. the heat turns the water in the recipe to steam, causing the dough to puff well.





1 cup water


1/2 cup butter (no substitutes)


1 cup all-purpose flour


1/2 tsp salt


4 eggs


In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms, and pulls away from the edges of the pan. Remove from the heat;


let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Beat until smooth.


It is better to wait the 5 minutes before adding the eggs. Adding immediately could cause the eggs to cook slightly and the dough won't rise well.





Put dough in a pastry tube with the large holed tip.Line of pastry should be about 1/2 to 1 inch in doameter. It will puff into a larger shell.


Pipe onto a greases (or sprayed with pan spray) baking sheet, in 3 to 5 inch strips.


Bake in preheated oven until lightly browned.


when baked, prick to let steam escape, or they will become soggy inside.





fill with a cooked vanilla pudding, whipped cream, instand pudding, whatever you oprefer.


Top with caramel icing.





I fill cream puffs or eclairs by putting the filling in a pastry tube with the same tip i use to pipe out the eclair pastry, stick the end of the tube and sqweeze filling until pastry is full.


for eclairs i fill from each end, to have filling through the whole eclair.


Some slice open the tops of puffs, or clice down the center of the eclairs. Icing will cover the slice if you do it that way.





Top filled eclairs with chocolate or caramel icing,





Caramel Icing





1/2 cup dark brown sugar


1/4 cup whipping cream


1 1/2 teaspoons butter


1/8 teaspoon vanilla extract


1 tablespoon whole milk


1 1/4 cups confectioners' sugar