Ingredients:
1 cup water
1/2 cup butter
1 cup flour
4 eggs
1/4 teaspoon salt
1 (5 ounce) package instant vanilla pudding mix
1 cup heavy cream
2 1/2 cups cold milk
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
2 (1 ounce) squares chocolate semisweet
1 cup confectioners' sugar
2 tablespoons butter
3 tablespoons hot water
1 teaspoon vanilla extract
Method:
Preheat the oven to 450 degrees F and grease a cookie sheet.
In a medium saucepan, combine 1cup water and 1/2 cup butter. Bring to a boil, stirring until butter melts completely. Reduce the heat to low heat. Add the flour and salt. Stir strongly until mixture leaves the sides of the pan and begins to form a stiff ball.
Remove from heat. Add the eggs, one at a time, beating well to incorporate completely after each addition.
Use a pastry bag fitted with a No. 10, tip and pipe the dough onto cookie sheet in 1 1/2 x 4 inch strips.
Place in the oven and bake for 15 minutes. Reduce the heat to 325 degrees F and bake for 20 minutes more Then let cool completely on a wire rack.
For the filling, in a medium bowl, combine the pudding mix and milk according to package directions.
In another bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold the whipped cream into pudding.
Cut tops off of cooled pastry shells with a sharp knife. Fill the shells with pudding mixture and replace tops.
For the icing, in a saucepan, melt 2 tablespoons butter and the chocolate over low heat.
Stir in 1 teaspoon vanilla and 1 cup confectioners' sugar. Stir in the hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency.
Remove from the heat and let cool slightly. Drizzle over filled eclairs and place in the fridge until serving.
