Chocolate Eclairs

These are pretty simple to make and taste better than the ones at the bakery!

Recipe:

1/2 cup butter

1 cup water

1 cup all-purpose flour

1/4 teaspoon salt

4 eggs

1 (5 ounce) package instant vanilla pudding mix

2 1/2 cups cold milk

1 cup heavy cream

1/4 cup confectioners' sugar

1 teaspoon vanilla extract

2 (1 ounce) squares semisweet chocolate

2 tablespoons butter

1 cup powdered sugar

1 teaspoon vanilla extract

3 tablespoons hot water

Preheat oven to 450. Grease a cookie sheet.

In a saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts. Reduce heat to low and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. Spoon dough onto cookie sheet in 1 1/2 x 4 inch strips.

Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.

For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream until soft peaks form. Beat in 1/4 cup powdered sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.

For the icing, melt the chocolate and 2 tablespoons butter in a saucepan over low heat. Stir in 1 cup powdered sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth. Remove from heat, cool slightly, and drizzle over filled eclairs.

Tips - These are best when served still warm, with the warm chocolate drizzled over them!