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Chocolate Eclairs

With creamy filling and fudgy frosting, these eclairs from Jessica Campbell of Viola, Wisconsin are extra special.

9 ServingsPrep: 45 min. Bake: 35 min. + cooling

Ingredients

1 cup water
1/2 cup butter, cubed
1/4 teaspoon salt
1 cup all-purpose flour
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
FROSTING:
2 ounces semisweet chocolate
2 tablespoons butter
1-1/4 cups confectioners' sugar
2 to 3 tablespoons hot water

Directions

In a large saucepan, bring the water, butter and salt to a boil. Add
flour all at once and stir until a smooth ball forms. Remove from
the heat; let stand for 5 minutes. Add eggs, one at a time, beating
well after each addition. Continue beating until mixture is smooth
and shiny.
Using a tablespoon or a pastry tube with a No. 10 or large tip, form
dough into 4-in. x 1-1/2-in. strips on a greased baking sheet. Bake

2 of 2

Chocolate Eclairs (continued)

Directions (continued)

at 400° for 35-40 minutes or until puffed and golden. Remove to
a wire rack. Immediately split eclairs open; remove tops and set
aside. Discard soft dough from inside. Cool eclairs.
In a large bowl, beat milk and pudding mix according to package
directions. In another bowl, whip cream until soft peaks form. Beat
in sugar and vanilla; fold into pudding. Fill eclairs (chill any
remaining filling for another use).
For frosting, in a microwave, melt chocolate and butter; stir until
smooth. Stir in sugar and enough hot water to achieve a smooth
consistency. Cool slightly. Frost eclairs. Store in refrigerator.
Yield: 9 servings.

Nutrition Facts: 1 serving (1 each) equals 483 calories, 28 g fat (17 g saturated fat), 174 mg cholesterol, 492 mg sodium, 52 g carbohydrate, 1 g fiber, 7 g protein.