Chocolate Eclairs

• 1 cup water
• 1/2 cup butter, cubed
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• 2-1/2 cups cold milk
• 1 package (5.1 ounces) instant vanilla pudding mix
• 1 cup heavy whipping cream
• 1/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 2 ounces semisweet chocolate
• 2 tablespoons butter
• 1-1/4 cups confectioners' sugar
• 2 to 3 tablespoons hot water

1. Preheat oven to 400u0b0. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
2. Using a tablespoon or a pastry tube with a No. 10 or large tip, form dough into 4x1-1/2-in. strips on a greased
3. . Bake 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs.
4. In a large bowl, beat milk and pudding mix according to package directions. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill eclairs (chill any remaining filling for another use).
5. For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator.

water, butter, salt, flour, eggs, cold milk, vanilla pudding, heavy whipping cream, confectioners, vanilla, chocolate, butter, sugar, water

Taken from www.tasteofhome.com/recipes/chocolate-eclairs/ (may not work)