Eclairs
INGREDIENTS
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PASTRY:
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½ cup butter
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1 cup water
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1 cup all-purpose flour
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¼ teaspoon salt
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4 large eggs
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CUSTARD FILLING:
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1 (4 serving size) package instant vanilla pudding mix
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2 cups milk (or as called for on pudding package)
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1 cup heavy cream
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¼ cup icing sugar
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1 teaspoon vanilla extract
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¼ teaspoon salt
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CHOCOLATE ICING:
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⅓ cup semisweet chocolate chips
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2 tablespoons butter
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1 cup powdred or confection
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sugar
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1 teaspoons vanilla extract
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3 tablespoons hot water
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Preheat oven to 450 degrees. LIghtly grease a large cookie sheet and set aside.
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In medium saucepan, combine ½ cup butter and water. Bring to a boil, stirring to melt butter. Reduce heat to low and stir in flour and salt with a wooden spoon until the mixture begins to form a stiff ball of dough.
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Remove from heat and add eggs, one at a time, stirring vigorously after each addition to ensure they are incorporated. Work quickly, especially with the first one, to prevent it from cooking into scrambled eggs on the bottom of your warm pan. With a
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