Chocolate Lovers Eclairs Recipe

                                             

Directions

In a large saucepan, combine butter and water. Bring to a rapid boil, stirring until the butter melts. Reduce heat to low; add flour and salt. Stir vigorously until mixture leaves the sides of the pan and forms a stiff ball. Remove from the heat. Add eggs, one at a time, beating well after each addition.

With a tablespoon or a pastry tube fitting with a no. 10 or larger tip, spoon or pipe dough into 4-in.-long x 1-1/2-in.-wide strips on a greased baking sheet.

Bake at 450° for 15 minutes. Reduce heat to 325° bake 20 minutes longer. Cool on a wire rack.

For filling, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill cooled shells. (Chill remaining pudding mixture for another use.)

For icing, melt chocolate and butter in a small saucepan over low heat. Stir in sugar. Add hot water until icing is smooth and reaches desired consistency. Cool slightly. Spread over eclairs. Chill until serving. Yield: 8-9 servings.

    Ingredients

         1/2  cup butter, cubed

          1   cup water

          1   cup all-purpose flour

          1/4 teaspoon salt

         4   eggs

              FILLING:

                  2-1/2 cups cold milk

                  1 package (5.1 ounces) instant vanilla pudding mix

                  1 cup heavy whipping cream

                  1/4 cup confectioners' sugar

                  1 teaspoon vanilla extract

                                 CHOCOLATE ICING:

                                    2 ounces semisweet chocolate

                                    2 tablespoons butter

                                    1 cup confectioners' sugar

                                   2 to 3 tablespoons hot water

source :eclairs

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