| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Choco2 |
1 |
servings |
INGREDIENTS
|
|
–ECLAIRS:– |
| 1 |
c |
Water |
| 1/2 |
c |
Butter |
| 1 |
c |
Flour |
| 4 |
|
Eggs FILLING:– |
| 1 |
sm |
Pkg. vanilla pudding; (NOT instant) |
| 1 1/2 |
c |
Milk |
| 1 |
c |
Cool Whip; thawed FROSTING:– |
| 2 |
|
Squares semi sweet chocolate |
| 2 |
tb |
Butter |
| 1 |
c |
Powdered sugar |
| 3 |
tb |
Milk |
INSTRUCTIONS
Preparation : Heat water and butter to rolling boil. Stir in flour,
stirring vigorously over low heat until mixture forms a ball (about 1
minute). Remove from heat. Beat in eggs by hand vigorously, one at a
time, until smooth. Drop 1/4 cupfuls onto ungreased cookie sheet
about 2" apart. Spread each into a rectangle and round the edges.
Bake 40 minutes at 375 degrees or until lightly browned. Cut a slit
in the side of each shell and bake 5 to 10 minutes longer. Cool.
Slice about 1/3 from the top of each shell and fill the bottom with
filling (see below). Scoop out the inside of each shell to remove
excess to make room for filling. Replace tops, frost and store in
refrigerator. Make pudding as on box except use only 1 1/2 cups of
milk. Let cool, then add Cool Whip. In saucepan over low heat melt
chocolate and butter, stirring constantly. Stir in powdered sugar and
milk until smooth. DO NOT MAKE IN ADVANCE. THIS FROSTING MUST BE USED
IMMEDIATELY.
Recipe by: <robert.foster@nashville.com>
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