Directions: |
Directions:PASTRY:
1. Preheat oven to 450ºF. Lightly grease a cookie sheet.
2. In a medium, saucepan, combine the butter and water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Beat batter again to cool it down (no steam) and then add eggs, one at a time, beating well to incorporate completely after each addition.
3. With a spoon or pastry bag fitted with a no. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1½ x 4 inch strips.
4. Bake 15 minutes in the preheated oven, then reduce heat to 325ºF and bake 10-20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
FILLING:
1. For the filling, combine pudding mix and 2½ c. milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in ¼ c. powdered sugar and 1 tsp vanilla. Fold whipped cream into pudding. Fill shells with the pudding mixture.
FROSTING:
Melt the chocolate and 2 Tbsp butter in a medium saucepan over low heat. Stir in 1 cup of powdered sugar and 1 tsp. vanilla. Stir in hot water, one tablespoon at a time until icing is smooth and has reached desired consistency. REmove from heat, cool slightly, and drizzle over filled eclairs.
Refrigerate until serving. |
This recipe for Eclairs is from