Ingredients
1/4 cup water2 tablespoons butterDash salt1/4 cup all-purpose flour1 eggFILLING:2 snack-size cups (3-1/2 ounces each) vanilla pudding1/2 cup heavy whipping cream2 tablespoons confectioners’ sugar1/2 teaspoon vanilla extractFROSTING:1/2 ounce semisweet chocolate1-1/2 teaspoons butter1/3 cup confectioners’ sugar1 to 2 teaspoons water
Preparation
In a small saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add egg; beat well until dough is smooth and shiny.
Using a tablespoon or a pastry tube with a #10 or larger tip, form dough into two 5-in. x 2-in. strips on a baking sheet coated with cooking spray. Bake at 400° for 30-35 minutes or until puffed and golden. Remove to a wire rack. Immediately cut a slit in eclairs to allow steam to escape.
Place pudding in a small bowl; set aside. In a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form. Fold into pudding. Split eclairs; remove soft dough from inside. Fill with pudding mixture.
For frosting, place chocolate and butter in a microwave-safe bowl. Cover and microwave at 50% power for 30 seconds; stir. Microwave 15-20 seconds longer or until melted. Stir in confectioners’ sugar and enough water to achieve a smooth consistency. Frost eclairs. Serve immediately.
