Eclairs I recipe

20 servings

1 cup water

1/2 cup butter

1/4 teaspoon salt

1 cup all-purpose flour

4 eggs

1 (8 ounce) package cream cheese, softened

2 cups milk

1 (5 ounce) package instant vanilla pudding mix

1 (1 ounce) square unsweetened chocolate, chopped

1 tablespoon butter

1 cup confectioners' sugar

2 tablespoons boiling water

Preheat oven to 400 degrees F (200 degrees C).

For icing: In small saucepan, melt chocolate and 1 tablespoon butter over low heat.

Remove from heat and, with electric mixer, beat in confectioners' sugar and 2 tablespoons hot water.

Beat until smooth.

Drizzle over filled eclairs.

For shells: In medium saucepan bring 1 cup water to a boil, stir in 1/2 cup butter and salt.

Stir until melted.

Add flour all at once and stir vigorously until mixture forms a ball.

Remove from heat and beat in eggs, one at a time, until smooth.

Drop by tablespoons onto baking sheet.

Bake 15 minutes in the preheated oven, then reduce heat to 375 degrees F (190 degrees C) and bake until golden, 10 to 15 minutes.

Cool completely.

For filling: In large bowl, beat 1/2 cup of milk, a little at a time, into softened cream cheese, until creamy.

Beat in remaining 1 1/2 cups milk and pudding mix.

Stir until thick, 1 to 2 minutes.

Cut tops off cooled pastry shells and fill.

Replace tops.