eclairs ii

Ingredients

• Servings: 9
• 1/2 cup butter
• 1 cup water
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 4 eggs
• 1 (5 ounce) package instant vanilla pudding mix
• 2 1/2 cups cold milk
• 1 cup heavy cream
• 1/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 2 (1 ounce) squares semisweet chocolate
• 2 tablespoons butter
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 3 tablespoons hot water

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 450 degrees f (230 degrees c). grease a cookie sheet.
• in a medium saucepan, combine 1/2 cup butter and 1 cup 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. add eggs, one at a time, beating well to incorporate completely after each addition. with a spoon or a pastry bag fitted with a no. 10, or larger, tip, spoon or pipe dough cookie sheet in 1 1/2 x 4 inch strips.
• bake 15 minutes in the preheated oven, then reduce heat to 325 degrees f (165 degrees c) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. cool completely on a wire rack.
• for the filling, combine pudding mix and 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 1/4 cup confectioners' sugar and 1 teaspoon vanilla. fold whipped cream into pudding. cut tops off of cooled pastry shells with a sharp knife. fill shells with pudding mixture and replace tops.
• for the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. stir in 1 cup confectioners' sugar and 1 teaspoon 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.