Chocolate Eclairs

Serves 12.

Put in a heavy saucepan and bring to full boil:

  • 1 cup water
  • 1 stick margarine or butter
Remove from heat and add 1 cup flour – stir with spoon until it comes together almost like a ball.
Add 4 eggs all at once and beat with electric beater until smooth.
On an ungreased cookie sheet drop 1/4 cup of batter in elongated shapes (9 to a sheet).
Bake at 400 degrees F for 40 mins.  Should be golden brown, puffed up and very firm. Cool.
In meantime mix and cook up 1 large package of non-instant vanilla pudding and cool in refrigerator.
To assemble eclairs:
Cut the tops off the puffs and fill with pudding and top off with chocolate frosting. Best if served cold.

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