| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
Chocolate pudding mix, Cook & Serve |
| 2 |
c |
Milk |
| 1/2 |
c |
Butter, 1 stick |
| 1 |
c |
Water |
| 1/8 |
ts |
Salt |
| 1 |
c |
All-purpose flour |
| 4 |
md |
Eggs |
| 2 |
tb |
Butter |
| 2 |
oz |
Semisweet chocolate, 2 squares |
| 1 |
c |
Confectioner's sugar |
| 2 |
tb |
Milk |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
FILLING
PASTRY
FROSTING
Filling**** cook pudding according to pkg. Cool 1 hr.
Pastry**** In sauce pan heat butter, water, and salt over med heat until
mixture boils and butter melts. Reduce heat to low. Vigorously stir in
flour all at once until mixture forms a ball. Transfer pastry to a bowl:
Stir in eggs; one at a time, beating well after each. Preheat oven to 400*.
Grease a baking sheet. Drop dough into 12 mounds, about 5 inches apart,
Spread each mound into 4x1/2-inch rectangle, piling dough on top and
slightly rounding sides. Bake until golden, 35 minutes. Remove from oven;
make 1-inch slit on side of each eclair. Reduce oven to 375* and bake for
10 minutes more. Transfer to wire rack to cool.
Frosting***** heat butter and chocolate over low heat, stiring until
melted. Remove from heat, stir in sugar, milk, and vanilla until smooth.
Slice eclairs in half. Spoon about 1 tablespoon of filling onto each bottom
half and replace tops. Spread tops with frosting.
Recipe by: Dianne Waller Posted to MC-Recipe Digest V1 #657 by Barbara
Dianne Waller <dwaller@frontier.gulf.net> on Jul 06, 1997
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