Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Chocolate pudding mix, Cook & Serve |
| 2 cups | Milk |
| ½ cup | Butter, 1 stick |
| 1 cup | Water |
| ⅛ teaspoon | Salt |
| 1 cup | All-purpose flour |
| 4 mediums | Eggs |
| 2 tablespoons | Butter |
| 2 ounces | Semisweet chocolate, 2 squares |
| 1 cup | Confectioner's sugar |
| 2 tablespoons | Milk |
| 1 teaspoon | Vanilla extract |
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@...> on Jul 06, 1997