Ingredients Jump to Instructions ↓

  1. 1 Package chocolate pudding mix -- Cook & Serve

  2. 2 Cups milk **PASTRY**

  3. 1/2 Cup butter --

  4. 1 stick 1 Cup water

  5. 1/8 Tsp salt

  6. 1 cup all-purpose flour

  7. 4 medium eggs **FROSTING**

  8. 2 tablespoons butter

  9. 2 ounces semisweet chocolate --

  10. 2 squares 1 cup confectioner's sugar

  11. 2 tablespoons milk

  12. 1 teaspoon vanilla extract Filling** cook pudding according to pkg. Cool

  13. 1 hr. Pastry** In sauce pan heat butter, water, and salt over med heat until mixture boils and butter melts. Reduce heat to low. Vigorously stir in flour all at once until mixture forms a ball. Transfer pastry to a bowl: Stir in eggs; one at a time, beating well after each. Preheat oven to

  14. 400*. Grease a baking sheet. Drop dough into 12 mounds, about 5 inches apart, Spread each mound into 4x1/2-inch rectangle, piling dough on top and slightly rounding sides. Bake until golden,

  15. 35 minutes. Remove from oven; make 1-inch slit on side of each eclair. Reduce oven to

  16. 375* and bake for 10 minutes more. Transfer to wire rack to cool. Frosting** heat butter and chocolate over low heat, stiring until melted. Remove from heat, stir in sugar, milk, and vanilla until smooth.

Instructions Jump to Ingredients ↑

  1. Slice eclairs in half. Spoon about 1 tablespoon of filling onto each bottom half and replace tops. Spread tops with frosting.


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