Directions: |
Directions:Preheat oven to 450º. Lightly grease baking sheet. In a medium saucepan, combine 1/2 cup butter & 1 cup water. Bring to a boil, stirring TTL butter melts completely. Reduce heat to low & add flour & salt. Stir vigorously with a wooden spoon until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. Spoon pastry dough onto baking sheet in 1 & 1/2 x 4 inch strips. Bake 15 minutes, in preheated oven, then reduce heat to 325 & bake 20 more minutes (adjust depending on your oven). The pastries need to be browned & have a hollow sound when tapped. Cool completely on wire racks. Combine pudding mix & milk in a medium mixing bowl & mix on medium TTL smooth. In a separate mixing bowl, beat the cream TTL soft peaks form. Beat in 1/4 cup confectioner's sugar and 2 t. vanilla extract. Fold whipped cream into pudding. Cut tops off of the cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops. Melt chocolate squares & 2 T. butter in a medium saucepan over low heat. Whisk in 1 cup confectioner's sugar & 1 t. vanilla extract. Stir in hot water, one tablespoon at a time until icing is smooth & has reached a good consistency for drizzling. Remove from heat and cool slightly. Drizzle over filled éclairs. Refrigerate til serving. |
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