Total Calories: 2,871
Boil water in heavy pot; add butter and stir till melted. Add flour and salt all at once, stirring and cooking a minute or so till mixture forms soft ball that does not separate. Remove from heat; cool 10 minutes. Add eggs one at a time, beating vigorously after each.
Form 12–15 spoonfuls batter into smooth capsule shapes on a greased cookie sheet. Bake in 450° oven 15 minutes, then lower to 325° and bake another 25 minutes. While éclairs are baking, prepare and refrigerate pudding (package directions) and Chocolate Topping.
When éclairs are cool, slice top third off with sharp knife. Fill each èclair with about 2 tablespoons pudding. Replace top. Frost with Chocolate Topping. Refrigerate loosely covered with sheet of wax paper.
Chocolate Topping:
Melt chocolate in microwave on HIGH for 2 minutes (or over hot water on stovetop). Add butter; stir to melt. Add powdered sugar, vanilla, and milk for thin consistency. Beat with spoon till glossy.
Note: Easier than you imagined, I’ll bet. Cream Puffs are similar, but round, and sprinkled with powdered sugar. Try chocolate or lemon filling or stiffly whipped cream.
This Chocolate Éclairs recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
