Makes 12 Four inch Eclairs
Ingredients
- Pastry:
- 1/2 cup salted butter
- 1 cup water
- 1 cup all-purpose flour
- 4 eggs
- Filling:
- 1 (5 ounce) package instant vanilla pudding mix
- 1.5 cups cold milk
- 1 cup heavy cream [ For an easier and lower fat route, add 1 cup Cool Whip instead]
- 1 teaspoon vanilla extract
- Glaze:
- 1 cup Semi or Dark Chocolate chips
- 1 teaspoon vanilla extract
- 1 cup sifted powdered sugar
- 1/4 cup hot water or milk
- Preheat oven to 400 degrees F. Grease a cookie sheet or line with parchment paper.
- In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger tip [**I use a gallon size freezer storage bag and cut the corner off about 2cm-1 inch from tip--making sure the hole is less than 1 inch wide**] spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
- Bake 35-40 minutes, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
- Pierce the ends of the eclair shells with toothpick right after removing from the oven to release any steam.
- For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
- For the icing, melt the chocolate and 1 teaspoon vanilla and 3 TB water or milk** I did this in the microwave [about 1.5-2 minutes]** Add bit more water or milk, one tablespoon at a time, until icing is smooth and has reached desired consistency. Drizzle over, *i.e. smother*, filled eclairs. Refrigerate until serving.
