Total Calories: 2,483

1 cup water
1 stick butter or margarine
1 cup flour
1/4 teaspoon salt
4 large eggs
1 small box vanilla pudding (regular or instant)
2 cups cold milk
Chocolate Topping
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CHOCOLATE TOPPING:
2 (1-ounce) squares unsweetened baking chocolate
3 tablespoons butter
1 1/4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk

Boil water in heavy pot; add butter and stir until melted. Add flour and salt all at once, stirring and cooking a minute or so until mixture forms soft ball that does not separate. Remove from heat, cool 10 minutes, and add eggs, 1 at a time, beating vigorously after each.

Form 12-15 spoonfuls batter into smooth capsule shapes on a greased cookie sheet. Bake in 450° oven 15 minutes, then lower to 325° and bake another 25 minutes. While éclairs are baking, prepare and refrigerate pudding (per package directions) and Chocolate Topping.

When éclairs are cool, slice top third off with sharp knife. Fill each éclair with about 2 tablespoons pudding. Replace top. Frost with Chocolate Topping. Refrigerate loosely covered (with sheet of waxed paper).

Chocolate Topping:
Melt chocolate in microwave on HIGH for 2 minutes (or over hot water on stovetop). Add butter; stir to melt. Add powdered sugar, vanilla, and milk for thin consistency. Beat with spoon until glossy.

Note: Easier than you imagined, I’ll bet. Cream Puffs are similar, but round and sprinkled with powdered sugar. Try chocolate or lemon filling or stiffly whipped cream.

Nutritional Facts:

Serves: 1
Total Calories: 2,483
Calories from Fat: 1,062

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