Eclairs
Susan

Cream Puffs

1 cup water
½ cup butter
1/8 tsp salt
1 cup flour
4 eggs

In a medium sauce pan combine water, butter and salt. Bring to a boil. Add flour all at once, stirring vigorously. Cook and stir the mixture until it forms a ball. Remove from heat and cool for 10 minutes. Add eggs, 1 at a time, beating well with a wooden spoon after each egg.

Drop 12 heaping tbsps. of dough onto a greased baking sheet. Bake at 400 degrees for 30 – 35 minutes or until golden. Place on rack to cool.

Filling:

2 small boxes of instant vanilla pudding
1 pint container sour cream
Make the instant vanilla pudding and let set up. Fold sour cream into pudding and chill.

Chocolate Glaze:

Melt 4 oz. semisweet chocolate chips and 3 tbsp. butter over low heat or in microwave until melted, stirring to mix together. Beat in 1 ½ cups powdered sugar and 3 tbsp. hot water until smooth.

Assemble Eclairs:

Carefully cut off top 1/3 of cream puff with a sharp knife. Fill cream puff shell with generous amount of pudding mixture. Place top of shell on pudding. Drizzle with chocolate glaze. Chill until ready to serve.