- 15 mins
- 60 mins
Ingredients
- Pastry:
- 1/2 cup butter
- 1 cup water
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 eggs
- Filling:
- 1 (5 ounce) package instant vanilla pudding mix
- 2 1/2 cups cold milk
- 2 egg whites
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- Icing:
- 3 (1 ounce) squares semisweet chocolate
- 2 tablespoons milk
- 2 tablespoons butter
- 1 1/4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 3 tablespoons hot water
Preparation
Step 1
1.Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
2.In a medium saucepan, combine butter and 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.
3.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. Pierce ends of pastry with a knife to let the steam escape. Cool completely on a wire rack.
4.For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the egg whites with an electric mixer until soft peaks form. Beat in confectioners' sugar and vanilla. Fold egg whites into pudding. Fill shells with pudding mixture.
5.For the icing, melt the chocolate, butter, and milk in a medium saucepan over low heat. Stir in confectioners' sugar and 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.