Eclairs

1. 1

   In a saucepan, combine butter and water.

2. 2

   Bring to a rapid boil, stirring until the butter melts.

3. 3

   Reduce heat to low; add flour and salt.

4. 4

   Stir vigorously until mixture leaves the sides of the pan and forms a stiff ball.

5. 5

   Remove from heat.

6. 6

   Add eggs, one at a time, beating well after each addition.

7. 7

   With a tablespoon or a pastry tube fitted with a No. 10 or larger tip, spoon or pipe dough into 4-in.-long x 1-1/2-in.-wide strips on a greased cookie sheet.

8. 8

   Bake at 450u00b0 for 15 minutes.

9. 9

   Reduce heat to 325u00b0; bake 20 minutes longer.

10. 10

    Cool on a wire rack.

11. 11

    For filling, combine pudding mix and milk; mix according to package directions.

12. 12

    In another bowl, whip the cream until soft peaks form.

13. 13

    Beat in sugar and vanilla; fold into pudding.

14. 14

    Fill cooled shells. (Chill remaining pudding for another use.)

15. 15

    For icing, melt chocolate and butter in a saucepan over low heat.

16. 16

    Stir in sugar.

17. 17

    Add hot water until icing is smooth and reaches desired consistency.

18. 18

    Cool slightly.

19. 19

    Spread over eclairs.

20. 20

    Chill until serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.