Serves: 16
Total Calories: 120

Pastry: Have Ready:
vegetable shortening Solid
1/2 cup butter real
1 cup water
1 cup flour
1/2 teaspoon salt
4 eggs
You'll Need:
paper towel
2 cookie sheets
medium saucepan
measuring cups
measuring spoons
wooden spoon
tablespoon
potholders
sharp knife
cooling racks
serrated knife
* See note below.
* Part two.
1 (3 1/8-ounce) package non-instant vanilla pudding
1 1/2 cups milk

* Heat oven to 425°. Dip a paper towel into the solid shortening and spread a thin layer on each cookie sheet. Set aside. In a medium saucepan, add the butter to the water and bring to a boil. Continue boiling until the butter is melted. Add flour and salt, all at once. Stir vigorously with a wooden spoon over medium heat until the mixture forms a ball, about 1 minute. Remove from heat. Blend in the eggs, one at a time, beating vigorously with a wooden spoon after each egg is added, until the mixture is smooth and glossy. On each cookie sheet make 8 eclairs by dropping 3 tablespoons of batter for each one. Leave at least 2 inches of space between each eclair. Set the timer and bake the eclairs in the oven for 20 to 25 minutes until golden brown. Turn the oven off. Remove from the oven with potholders and prick the sides of the eclairs with a sharp knife to let the steam escape. Set the timer and immediately return them to the oven for 10 minutes to dry out the centers. (Leave the oven turned off it will still be warm from baking). Remove from the oven and place on cooling racks to cool. Use a serrated knife to slice through the middle of each eclair from side to side about 3/4 of the way through. Set aside.

Filling:

Have Ready:
*
Empty the package of pudding into a medium saucepan. Add the milk and the egg yolk. Place the egg white into one of the mixing bowls and set aside until you are ready to make the Glaze. Stir the pudding mixture with the wire whisk to blend well. Cook according to the instructions on the package, stirring constantly. Cover the pudding with plastic wrap and place in the refrigerator until it is cool. Beat the cream in the other small mixing bowl with an electric mixer until the peaks hold their shape when you lift the beaters out of the mixture. Fold the whipped cream into the cold pudding. Refrigerate the filling until ready to use.

Glaze:

Have Ready:
*Blend together butter and sugar with the egg white in the small mixing bowl. Using the electric mixer, beat until smooth. Heat chocolate in a small saucepan over low heat until it is melted. (Chocolate burns easily, so watch it closely.) Stir chocolate, vanilla, and salt into the sugar mixture. To put the eclairs together, fill each puff with 3 tablespoons of Filling. Spread the top of each puff lightly with the Glaze, using a metal spatula.

Nutritional Facts:

Serves: 16
Total Calories: 120
Calories from Fat: 61

More Recipes from the Meals of Many Lands Cookbook:
Apple Crisp
Coffee Tortoni
Danish Cream
Eclairs
Fresh Fruit And Cream
Ice Cream With Mandarin Oranges & FortuneCookies
Mocha Charlotte Russe
Norwegian Pastry Cones
Spanish Flan
Toasted Nut Mousse With Chocolate