Chocolate Eclairs

Chocolate Eclairs

Step 1-pastry
1/2 cup butter or margarine
1 cup water
1 cup all purpose flour
1/4 teaspoon salt
4 eggs
In a saucepan combine butter an 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 heat. Add eggs one at a time beating
after each one. With a tablespoon or a pastry tube fitted with a
number 10 or larger tip, spoon or pipe dough into 4 inch long 1 1/2
inch wide strips on a greased cookie sheet. Bake 450 degrees for 15
minutes, reduce heat to 325; bake 20 minutes more.
Cool on a wire rack.

Step 2-Filling
1 package (5.1 ounces) instant vanilla pudding mix
2- 1/2 cups cold milk
1 cup whipping cream
1/4 cup confectioner' s sugar
1 teaspoon vanilla extract

Combine pudding mix and milk; mix according to package directions. In
another bowl, whip the cream til soft peaks form. Beat in the sugar
and vanilla; fold into pudding. Chill and fill the cooled pastry
shells from step one. You can do this by cutting them in half and
filling them with the filling or pipe them in with a pastry tube.

Step 3-Chocolate icing
2 squares (1 ounce each) semi sweet chocolate
2 tablespoons butter or margarine
1 cup confectioner' s sugar
2 to 3 tablespoons hot water
Melt chocolate and butter in a saucepan over low heat. Stir in
confectioner' s sugar. Add hot water until icing is smooth and reached
desired consistency. Cool slightly and spread over eclairs. Cool
until serving. Makes 8-9 eclairs.