Eclairs

Eclairs:

(makes 9 eclairs)

Dough:

1/2 cup (1 stick) unsalted butter

1 cup water

1 cup all-purpose flour

1/4 teaspoon salt

4 eggs

Filling:

1 (5 ounce) package instant vanilla pudding mix

1 tsp vanilla extract
2 1/2 cups cold milk
1 cup heavy cream
1/4 cup confectioners' sugar

Chocolate Icing:

1 teaspoon vanilla extract

2 tbsp whole milk
3 (2 ounces) squares semisweet chocolate
1/4 cup confectioners sugar

Preheat oven to 450 degrees. Grease a large baking sheet.

Dough: 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 the flour and salt. Stir until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from the heat. Add the eggs, one at a time, beat well after each addition. Using a pastry bag fitted with a number 10 (or larger tip) pipe the dough onto the cookie sheet in 1 1/2 x 4 inch strips.

Baking dough: bake the dough strips for 15 minutes, then reduce heat to 325 degrees and bake for 20 more minutes, until hollow sounding when lightly tapped on the bottom. Gently pierce one end of each shell with a toothpick to allow any steam to escape (this will help to keep the shells from turning soggy in the middle). Place them onto a wire rack to cool.

Filling: combine pudding mix, vanilla and milk in a medium size bowl (according to package directions). In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in the confectioners sugar. Then fold the whipped cream into pudding. Using a pastry bag with a tip, fill the bag with the filling and gently pipe the filling into the same end of the shell that you pierced.

Note: You can also slice the top of the shells off with a knife, fill the shell with the filling, dip the top in the chocolate and place the top back onto the eclair.

Icing: melt the chocolate, vanilla, and 2 tablespoons of milk in a double boiler. Once the chocolate has melted, stir in 1/4 cup confectioners sugar. Dip the top of the eclairs into the chocolate and place them onto a wire rack so the chocolate can harden. Once the chocolate has set, place the eclairs onto a serving tray, voer with plastic wrap and place into the refrigerator until ready to serve.