Chocolate Eclairs 1 cup water 1/2 cup butter, cubed 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 FROSTING: 2 squares (1 ounce each) semisweet chocolate Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Chocolate Eclairs cont. 2 tablespoons butter 1-1/4 cups confectioners' sugar 2 to 3 tablespoons hot water In a large saucepan, bring water and butter 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 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. Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008

Chocolate Eclairs 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. Split eclair; remove soft dough from inside. 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. Printed from tasteofhome.com Sep 5, 2008 Copyright Reiman Media Group, Inc © 2008