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
onto 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.
Originally Submitted
1/25/2013
0 Out of 5 from
0 reviews
You can add this Eclaire recipe to your own private DesktopCookbook.
