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Serves/Makes:9 eclairs

  • Eclairs:
  • 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
  • Filling:
  • 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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