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- 1 cup (225 ml) water
- 1/2 cup (125 ml) butter or margarine
- 1 cup (225 ml) flour
- 1/4 tsp (1 ml) salt
- 4 eggs
- 2 cups (475 ml) cold milk
- 1 5 oz (140 grm). pkg. instant vanilla pudding mix
- 1 cup (225 ml) whipping cream
- 1/4 cup (60 ml) icing sugar
- 1 tsp (5 ml) vanilla
- 2 1 oz (28 grm). squares chocolate
- 2 tbsp (30 ml) butter or margarine
- 1-1/4 cups (300 ml) icing sugar
- 2 tbsp (30 ml) to 3 tbsp (45 ml) hot water
- For eclairs:
- In a saucepan, bring water and butter to a boil, stirring constantly until butter melts.
- Reduce heat to low; add the flour and salt.
- Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball.
- Remove from heat; add eggs, one at a time, beating well after each addition until batter becomes smooth.
- Using a tbsp or a pastry tube with a #10 or larger tip, form dough into 4 x 1 inch strips on a greased baking sheet.
- Bake at 400 degrees (200 C.) for 30-35 minutes or until puffed and golden.
- Immediately cut a slit in each to allow steam to escape.
- Cool on a wire rack.
- For filling:
- In a mixing bowl, combine milk and pudding mix; prepare as directed on the package.
- In another bowl, whip the whipping cream until soft peaks form.
- Beat in sugar and vanilla; fold into pudding.
- Split eclairs; fill with pudding mixture.
- For frosting:
- Melt chocolate and butter in a saucepan over low heat.
- Stir in sugar and enough hot water to achieve a smooth consistency; cool slightly.
- Frost eclairs.
- Store in the refrigerator.
- My tried and true recipe.
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