| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pastries | 9 | Servings | |
INGREDIENTS
| 1 | c | Water |
| 1/2 | c | Butter |
| 1 | c | All-purpose flour |
| 1/4 | ts | Salt |
| 4 | Eggs | |
| 1 | pk | (5.1 oz) instant vanilla pudding mix |
| 2 1/2 | c | Cold milk |
| 1 | c | Whipping cream |
| 1/4 | c | Confectioner's sugar |
| 1 | ts | Vanilla extract |
| 2 | Squares; (1 oz each) semisweet chocolate | |
| 2 | tb | Butter |
| 1 1/4 | c | Confectioner's sugar |
| 3 | tb | Hot water |
INSTRUCTIONS
FILLING FROSTING In a saucepan, bring water and butter to a boil, stirring constantly until butter melts. Reduce heat to low; add the flour and salt. Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from the heat; add eggs, one at a time, beating well after each addition until batter becomes smooth. Using a Tbsp or a pastry tube with a no. 10 or larger tip, form dough into 4-in x 1 1/2-in strips on a greased baking sheet. Bake at 400 for 35-40 minutes or until puffed and golden. Immediately cut a slit in each to allow steam to escape. Cool on a wire rack. In a mixing bowl, beat pudding mix and milk according to package directions. In another mixing bowl, whip the cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Split eclairs; remove soft dough from inside. Fill eclairs (chill any remaining filling for another use). For frosting, melt chocolate and butter in a saucepan over low heat. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in the refrigerator. Recipe by: Jessica Campbell (ToH June/July 96) Posted to EAT-L Digest by Sean Coate <swcoate@PEGANET.COM> on Feb 1, 1998
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