Chocolate Eclairs

When at a taste of homes showing, they made these éclairs, and
knowing that my father loved éclairs I decided to make them for
him. I myself am not a fan of éclairs and these were really good. I
cheated and just used store bought frosting.

Teresa Stephens

chocolate éclairs

1 cup water
½ cup butter, cubed
1 cup flour
¼ teaspoon salt
4 eggs
filling:
2 ½ cups cold milk
1 package instant vanilla pudding mix
1 cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
frosting:
2 ounces semisweet chocolate
2 tablespoons butter
1 ¼ cups powdered sugar
2-3 tablespoon hot water

in a large saucepan bring water and butter to a boil. add flour and
salt all at once and stir until a smooth ball forms. remove from
heat, let stand for 5 minutes. add eggs, one at a time beating well
after each addition. continue beating until mixture is smooth and
shiny.

form dough in to 4” x 1 ½ in strips on a greased baking sheet. or can
make more ball like éclairs if desired. bake at 400 degrees for 35-
40 minutes or until puffed and golden. remove to a wire rack. take
a knife and cut small hole on side and open up inside and remove
dough if necessary. cool éclairs.

in a large bowl beat milk and pudding mix according to package
direction. in another bowl, whip cream until soft peaks form. beat
in sugar and vanilla, fold into pudding. put mixture into gallon size
Ziploc bag and cut out corner to fill éclairs.

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 éclairs. store in to refrigerator.

if you have a mixer this will make this recipe much easier.

if you freeze them do not put frosting on until ready to serve.