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1 Hr 10 Mins
Makes: 9 eclairs
I made these for the first time this Christmas and they were a hit!! Everyone raved about how good they were and asked for the recipe.
2 1/2 cups
1 pkg (5.1 oz)
instant vanilla pudding mix
heavy whipping cream
pure vanilla extract
2 to 3 Tbsp
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.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.
Bake at 450° for 15 minutes. Reduce heat to 325° bake 20 minutes longer. Cool on a wire rack.
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.)
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
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