Chocolate Eclairs

by Nicole
from Virtuous Daughters, November 2006~Volume 6, Number 8

This recipe is my favorite dessert. These chocolate éclairs are perfect for a tea party. I hope you can enjoy them as much as I have!
 
Ingredients:

• 1 c. water         
• ½ c. butter or margarine       
• 1 c. all-purpose flour     
• ¼ tsp. salt      
• 4 eggs

 
Filling:

• 1 pkg. (5.1 oz.) instant vanilla pudding mix     
• 2 ½ c. cold milk        
• 1 c. whipping cream  
• 1/4 c. confectioners’ sugar       
• 1 tsp. vanilla

 
Frosting:

• 2 squares (1 oz. each) semisweet chocolate
• 2 T. butter or margarine  
• 1 1/4 c. confectioners’ sugar  
• 2-3 T. hot water

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 tablespoon or a pastry tube with a no. 10 or larger tip, form dough into 4-inch x 1 ½ in. strips on a greased baking sheet. Bake at 400 degrees for 35–40 minutes or until puffed and golden. Immediately cut a slit in each to allow steam to escape. Cool on wire rack.

In a mixing bowl, beat pudding mix and milk according to package directions. In another mixing bowl, whip the cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Split éclairs; remove soft dough from inside. Fill éclairs. (Refrigerate any remaining pudding for other use.)

For frosting, melt the chocolate and butter in a saucepan over low heat. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost éclairs. Store in refrigerator.

​Yield: 9 servings