CHOCOLATE ECLAIRS

By Debs

Shelly Lounge's recipe

Ingredients

• Eclair Shell:
• 1 cup of water
• 1 stick of butter
• 1 cup of flour
• 1/4 tsp. of salt
• 4 eggs
• Filling:
• 2 packages of vanilla instant pudding
• 1/2 cup milk
• 1 pint of whipping cream
• 1 drop or 2 of vanilla extract
• Frosting:
• I use the back of the Hershey's Cocoa - One Bowl Buttercream Chocolate Frosting

Preparation

Step 1

Preheat oven to 400 degrees and prepare a greased cookie sheet.

Take a regular pan (stove) and add 1 cup of water and 1 stick of butter. Bring to a boil over low heat. After it's boiled, add 1 cup of flour gradually and 1/4 teaspoon of salt and keep stirring on low heat for a minute or so. You'll see them fold right into dough. Turn burner off. Add the 4 eggs one at a time and keep stirring until well mixed. Take these and put on cookie sheet. Bake for 30 minutes, and after the 30 minutes, shut the oven off and leave them in for another 15 minutes, which allows the dough balls to rise.)

While those are cooking, prepare the filling. Mix altogether. Beat with blender until mixture becomes creamy. Let it sit in refrigerator. (Makes 20-24) For finger eclairs, use about 1 tsp.