Easy Chocolate Eclairs Recipe
Ingredients
| Cream | 1/2 8 1/2 Ounce | |
| 1 recipe Chocolate Icing | ||
| 1 recipe Creamy Pudding | ||
Directions
Prepare and bake eclairs according to package directions, making 8 to 10 eclairs.
To dry out shells, remove from oven when baked and split in half lengthwise; return to oven with heat off, door open 15 to 20 minutes.
Cool.
Frost tops with Chocolate Icing.
At serving time, fill with Creamy Pudding.
Chocolate Icing: Melt one 1 -ounce square unsweetened chocolate, 2 teaspoons butter or margarine in double boiler.
Remove from heat; stir in 1/3 cup sifted confectioners' sugar, 1 tablespoon milk; blend till smooth.
Creamy Pudding: Prepare 1 package vanilla pudding according to package directions, but using only 1 1/3 cups milk; chill.
Beat pud-cling smooth; fold in 1 cup of heavy cream, whipped, and 1/2 teaspoon vanilla.
To dry out shells, remove from oven when baked and split in half lengthwise; return to oven with heat off, door open 15 to 20 minutes.
Cool.
Frost tops with Chocolate Icing.
At serving time, fill with Creamy Pudding.
Chocolate Icing: Melt one 1 -ounce square unsweetened chocolate, 2 teaspoons butter or margarine in double boiler.
Remove from heat; stir in 1/3 cup sifted confectioners' sugar, 1 tablespoon milk; blend till smooth.
Creamy Pudding: Prepare 1 package vanilla pudding according to package directions, but using only 1 1/3 cups milk; chill.
Beat pud-cling smooth; fold in 1 cup of heavy cream, whipped, and 1/2 teaspoon vanilla.
Chef
