Chocolate Eclairs

By Afton

Ingredients

• Eclair:
• 1/2 c butter
• 1 c water
• 1 c flour
• 1/4 t salt
• 4 eggs
• Filling:
• 1 pkg (5.1 oz) instant vanilla pudding mix
• 2 1/2 c cold milk
• 1 c whipping cream
• 1/4 c confectioners' sugar
• 1 t vanilla extract
• Chocolate Icing:
• 2 squares (1 oz each) Baker's semisweet chocolate
• 2 T butter
• 1 c confectioners' sugar
• 2-3 T hot water

Details

Servings 8

Preparation

Step 1

Eclairs:
In a saucepan, combine butter and water. Bring to a rapid boil, stirring until butter melts. Reduce heat to low; add flour and salt. Stir vigorously until mixture leaves the sides of the pan and forms a stiff ball. Remove from heat. Add eggs, one at at time, beating well after each addition. With a tablespoon or a pastry tube fitted with a No. 10 or larger tip, spoon or pipe dough into 4" long x 1 1/2 " wide strips on a greased cookie sheet. Bake at 450 for 15 minutes. Reduce heat to 325; bake 20 minutes longer. Cool on a wire rack.

Filling:
Combine pudding mix and milk; mix according to package directions. In another bowl, whip the cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill cooled shells. Chill remaining pudding for another use.

Icing:
Melt chocolate and butter in a saucepan over low heat. Stir in sugar. Add hot water until icing is smooth and reaches desired consistency. Cool slightly. Spread over eclairs. Chill until serving.