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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I recently won the grand prize with this recipe at a Chocolate Lovers Cook-Off contest in our town. This is one of my favorite desserts. - Janet Davis, Murfreesboro, Tennessee Ingredients:
1/2 cup butter, cubed |
1 cup water |
1 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
4 eggs |
filling: |
2-1/2 cups cold milk |
1 package (5.1 ounces) instant vanilla pudding mix |
1 cup heavy whipping cream |
1/4 cup confectioners' sugar |
1 teaspoon vanilla extract |
chocolate icing: |
2 ounces semisweet chocolate |
2 tablespoons butter |
1 cup confectioners' sugar |
2 to 3 tablespoons hot water |
Directions:
1. In a large saucepan, combine butter and water. Bring to a rapid boil, stirring until the butter melts. Reduce heat to low; add flour and salt. Stir vigorously until mixture leaves the sides of the pan and forms a stiff ball. Remove from the heat. Add eggs, one at a time, beating well after each addition.
2. With a tablespoon or a pastry tube fitting with a no. 10 or larger tip, spoon or pipe dough into 4-in.-long x 1-1/2-in.-wide strips on a greased baking sheet.
3. Bake at 450° for 15 minutes. Reduce heat to 325° bake 20 minutes longer. Cool on a wire rack.
4. For filling, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill cooled shells. (Chill remaining pudding mixture for another use.)
5. For icing, melt chocolate and butter in a small saucepan over low heat. Stir in sugar. Add hot water until icing is smooth and reaches desired consistency. Cool slightly. Spread over eclairs. Chill until serving. Yield: 8-9 servings.
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