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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
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

Printed from tasteofhome.com Sep 5, 2008

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Chocolate Eclairs cont.

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. 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.