Eclairs

• Eclairs:
• 3/4 cup water
• 6 T butter or margarine
• 3/4 cup all-purpose flour
• 3 eggs
• Vanilla Filling
• Chocolate Glaze
• Vanilla Filling:
• 5 1/2 oz package instant vanilla mix
• 2 cups milk
• 1 cup Cool Whip
• Chocolate Glaze:
• 2 one-ounce squares unsweetened chocolate
• 2 T butter or margarine
• 1 1/2 cups powdered sugar
• 3 T milk

1. Vanilla Filling:
2. Combine pudding mix and milk; beat until smooth. Fold in whipped topping. Chill.
3. Shells:
4. Bring water to a boil in a medium saucepan; add butter, and continue boiling until butter melts. Add flour quickly (all at once); beat with a wooden spoon until mixture forms a ball that leaves sides of saucepan. Remove from heat and cool slightly.
5. Add eggs to flour mixture, one at a time, beating well after each addition. (Mixture will separate as each egg is added; beat well until smooth and shiny.)
6. Spoon batter onto a greased cookie sheet in 4x1 inch strips. Bake at 425 for 20 minutes; reduce to 325 and bake 30 additional minutes. Remove shells to wire rack and cool thoroughly.
7. With a sharp knife, cut off tops of shells. Remove moist webbing inside. Fill shells with vanilla filling; replace top half of shell. Spread tops with chocolate glaze.
8. Chocolate Glaze:
9. Melt chocolate and butter in a saucepan over low heat. Remove from heat and stir in sugar and milk; beat until smooth. Immediately spread on filled shells.

water, t, flour, eggs, vanilla filling, chocolate glaze, vanilla filling, vanilla mix, milk, chocolate, chocolate, t, powdered sugar, t

Taken from www.epicurious.com/recipes/member/views/eclairs-50063422 (may not work)