Eclairs II

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

• PREP 15 mins
• COOK 45 mins
• READY IN 1 hr

• Directions

• Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
• 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.
• 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.
• 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.
• 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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