| Prep Time | 1-2 hours |
| Cook Time | 30 minutes |
| Servings |
Eclairs
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Ingredients
- 1 c water
- 1/2 c butter (can substitute margarine)
- 1 c all purpose flour
- 4 large eggs
- 1 4.5 oz pkg vanilla pudding
- 1-1/4 c milk
- 1 -1/2 c whipped topping (or whipped cream)
- 1 c powdered sugar
- 3 Tbsp butter or margarine melted
- 3 Tbsp baking cocoa
- 3/4 tsp Vanilla
- 1-2 Tbsp milk
Ingredients
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Instructions
- Preheat oven to 400*. Heat water and margarine to a rolling boil in a saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute.
- Place mixture into a large bowl. Add eggs, all at once, and beat until texture is smooth.
- Drop by spoonfuls onto a greased or parchment-lined cookie sheet. Bake 30-35 min or until puffed and golden. Cool completely.
- While pastry is baking, make filling by adding pudding and milk until well-blended. Refrigerate until mixture begins to thicken. Add whipped topping (or whipped cream) and beat until smooth. Refrigerate until ready to fill pastry.
- Make fudge frosting by mixing powdered sugar, butter or margarine, cocoa, milk and vanilla.
- When pastry is cool and filling has thickened, fill using a frosting bag and a pastry tip, or slice 3/4 of the way across the top of the eclair, open, spoon in filling and close.
- Drizzle frosting on the top. If frosting is too thick, add a little milk or microwave for a few seconds. Sprinkle a little powdered sugar across the top or garnish as desired.
- Makes 15-24 eclairs, depending on size.
Recipe Notes
These should be stored in the fridge and can be frozen for up to 2 weeks if covered well.
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