Eclairs

Ingredients:
1/2 cup butter
1 cup water
1 cup all-purpose flour
1/4 tsp. salt
4 eggs
1 (5 oz.) package instant vanilla pudding mix
2 1/2 cups cold milk
1 cup heavy cream
1/4 cup confectioners sugar
1 tsp. vanilla extract
2 (1 oz.) squares semisweet choclate
2 Tbsp. butter
1 cup confectioners sugar
1 tsp. vanilla extract
3 Tblsp. hot water

Directions:
1. Preheat oven to 450*F. Grease a cookie sheet

2. In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the side of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted to a No, 10, or large tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips. (I spooned, but would recomend a pastry bag, or even a ziploc bag with the end cut off, they would have looked much prettier)

3. Bake 15 minutes in the preheated oven, then reduce heat to 325* F and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.

4. For the filling, combine pudding mix and milk in medium bowl according to package directions. In a seperate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confrectioners sugar and 1 tsp. vanilla. Fold whipped cream into pudding. Cut tops off of pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.

5. For the icing, melt the chocolate and 2 Tblsp. butter in a medium saucepan over low heat. Stir in 1 cup confectioners suagr and 1 tsp. vanilla. Stir in hot water 1 tblsp at a time, until icing is smooth and has reached desired consitency ( I thought it was too runny once adding water). Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.