CHOCOLATE ECLAIR

1 cup water

½ cup butter

1 cup all-purpose flour

¼ teaspoon salt

4 eggs 

FILLING 

1 package (5.1 ounces) instant vanilla pudding

2-1/2 cups cold milk

1 cup whipping cream

¼ cup confectioners’ sugar

1 teaspoon vanilla extract 

FROSTING 

2 squares (1 ounce each) semisweet chocolate

2 tablespoons butter

1-1/4 cups confectioners’ sugar

2 – 3 tablespoons hot water 

In a saucepan, bring water and butter to a boil, stirring constantly until butter melts. Reduce heat to low and add flour and salt. Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from heat; add eggs, one at a time, beating well after each addition until batter is smooth. Using a tablespoon or a pastry bag with a No.10 or a large tip, form dough into 4-1nch x 1-1/2 strips and pipe out on a greased baking sheet. Bake éclairs at 400 degrees for 35-40 minutes or until the éclairs are puffed and golden. Immediately cut a small slit in each éclair to allow steam to escape. Cool on a wire rack. 

In a mixing bowl, beat pudding mix and milk according to package directions. In another mixing bowl, whip the cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Use another pastry bag with a No.10 or large tip, pipe custard into éclair by pushing the tip in one end of éclair. Hold éclair firmly in one hand and the piping bag firmly in the other hand and squeeze until desired amount is in each éclair (I like mine very full). If you do not feel comfortable with a piping bag and tip, split éclair on top and remove soft dough from inside and fill from the top. 

For Frosting, melt chocolate and butter in a saucepan over low heat. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly and frost éclairs. Store éclairs in refrigerator.