Original Chocolate Eclairs
|Water||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Instant vanilla pudding mix||5 Ounce (1 Package)|
|Cold milk||1⁄2 Cup (8 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Confectioners sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Semi-sweet chocolate square||2 Ounce (Two 1 Ounce Square)|
|Hot water||2 Tablespoon|
In a saucepan, bring water and butter to a boil, stirring constantly until butter melts.
Reduce heat to low; add the flour and salt.
Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball.
Remove from the heat; add eggs, one at a time, beating well after each addition until batter becomes smooth.
Using a tablespoon or a pastry tube with a No.
10 or larger 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.
Immediately cut a slit in each to allow steam to escape.
Cool on a wire rack.
In a mixing bowl, beat pudding mix and milk according to package directions.
In another mixing bowl, whip the cream until soft peaks form.
Beat in sugar and vanilla; fold into pudding.
Split eclairs; remove soft dough from inside.
Fill eclairs (chill any remaining filling for another use).
For frosting, melt chocolate and butter in a saucepan over low heat.
Stir in sugar and enough hot water to achieve a smooth consistency.
Store in the refrigerator.