INGREDIENTS

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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