Eclairs II Recipe

Ingredients
<br>- 1/2 cup butter
<br>- 1 cup water
<br>- 1 cup all-purpose flour
<br>- 1/4 teaspoon salt
<br>- 4 eggs
<br>- 1 (5 ounce) package instant vanilla pudding mix
<br>- 2 1/2 cups cold milk
<br>- 1 cup heavy cream
<br>- 1/4 cup confectioners' sugar
<br>- 1 teaspoon vanilla extract
<br>- 2 (1 ounce) squares semisweet chocolate
<br>- 2 tablespoons butter
<br>- 1 cup confectioners' sugar
<br>- 1 teaspoon vanilla extract
<br>- 3 tablespoons hot water
<br><p></p>Directions
<br>step 1: Preheat oven to 450 degrees F (230 degrees C).  Grease a cookie sheet.
<br>step 2: In a medium saucepan, combine 1/2 cup butter and 1 cup water.  Bring to a boil, stirring until butter melts completely.  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.  With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in  1 1/2 x 4 inch strips.
<br>step 3: Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom.  Cool completely on a wire rack.
<br>step 4: For the filling, combine pudding mix and milk in medium bowl according to package directions.  In a separate bowl, beat the cream with an electric mixer until soft peaks form.  Beat in 1/4 cup confectioners' 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.
<br>step 5: For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat.  Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla.  Stir in hot water, one tablespoon  at a time, until icing is smooth and has reached desired consistency.  Remove from heat, cool slightly, and drizzle over filled eclairs.  Refrigerate until serving.
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Ingredients
- 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 confectioners' sugar
- 1 teaspoon vanilla extract
- 3 tablespoons hot water

Directions
step 1: Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
step 2: In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. 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. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
step 3: Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
step 4: For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' 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.
step 5: For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.

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