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Chocolate Eclairs

I recently won the grand prize with this recipe at a "Chocolate Lovers Cook-Off" contest in our town. This is one of my favorite desserts. -- Janet Davis, Murfreesboro, Tennessee

8-9 ServingsPrep: 35 min. + chilling Bake: 35 min. + cooling

Ingredients

1/2 cup butter, cubed
1 cup water
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
FILLING:
2-1/2 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
CHOCOLATE ICING:
2 ounces semisweet chocolate
2 tablespoons butter
1 cup confectioners' sugar
2 to 3 tablespoons hot water

Directions

In a large saucepan, combine butter and water. Bring to a rapid boil,
stirring until the 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 the heat. Add eggs, one at a time,
beating well after each addition.
With a tablespoon or a pastry tube fitting with a no. 10 or larger
tip, spoon or pipe dough into 4-in.-long x 1-1/2-in.-wide strips on

2 of 2

Chocolate Eclairs (continued)

Directions (continued)

a greased baking sheet.
Bake at 450° for 15 minutes. Reduce heat to 325° bake 20
minutes longer. Cool on a wire rack.
For filling, in a large bowl, whisk milk and pudding mix for 2
minutes. Let stand for 2 minutes or until soft-set. In another large
bowl, whip cream until soft peaks form. Beat in sugar and vanilla;
fold into pudding. Fill cooled shells. (Chill remaining pudding
mixture for another use.)
For icing, melt chocolate and butter in a small 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. Yield: 8-9 servings.

Nutrition Facts: 1 serving (1 each) equals 470 calories, 28 g fat (17 g saturated fat), 174 mg cholesterol, 492 mg sodium, 48 g carbohydrate, 1 g fiber, 7 g protein.