Monday, July 26, 2010

Chocolate Eclair's

Large box Instant Vanilla Pudding
1/2 cup flour
1/2 cup milk
1/4 cup butter
pinch of salt
Frosting: 3 Tablespoons butter
1-1/2 cups confectioner's sugar
2 teaspoons milk
1 teaspoon vanilla extract
2 Tablespoons cocoa
2 Eggs
Mix up vanilla instant pudding per instructions on box. Refrigerate. Quickly throw away the pudding mix box as this is the only evidence that you have not slaved over the double boiler to make this fabulous recipe. Sift flour and set aside. Slowly heat the milk. Add butter and bring to boil. Add flour and salt. Stir immediately! Cook and stir the batter until it leaves the sides of the pan and forms a ball. Remove from fire. Beat in eggs, one at a time - making sure each egg is fully mixed in the batter before adding the next egg. Spoon batter onto greased cookie tin making six 2" mounds. Bake in 400 degree oven for 30 minutes. Bake an additional 5 minutes at 350 degrees. Allow puffs to cool . Fill each puff with vanilla pudding by cutting a slice in the side of each puff. Carefully open the eclair and fill. Melt 3 Tablespoons butter. Stir in cocoa and add balance of ingredients for frosting. Mix well and frost each eclair. Make sure to seal the cut side of the puff used to fill eclair with the chocolate frosting. Refrigerate until served.