Source:

Lisa

Serves/Makes:9 eclairs

Ingredients

• 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
• FROSTING:
• 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

Preparation

• 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.

Comments

My tried and true recipe.