Éclairs

Éclairs

By Celeste Giron


1 c. water
½ c. margarine or butter
¼ tsp. salt
1 c. flour
4 eggs
　
Preheat oven to 425 degrees. Heat water and butter to a rolling boil. Stir in flour and salt all at once, turn heat down to low and stir and cook for 3 minutes. Dough should form a ball. Place dough in a mixing bowl and let cool for 5 minutes. Beat in eggs one at a time until thoroughly mixed. Cover baking sheets with parchment or cooking spray. Put dough in a pastry bag and pipe out about 3 inches long and one inch wide; or spoon dough onto baking sheet for cream puffs. Bake at 425 for 10 minutes, then turn oven down to 350 degrees and bake for another 20-30 minutes. Remove from oven and let cool before filling.


Filling

3 oz. pkg. French vanilla instant pudding
1 c. milk
½ tsp. vanilla extract
1½ c. whipped topping

Mix pudding with milk and vanilla. Fold in whipped topping. Cut éclairs in half and pipe filling bottom half (I just spoon it in). Close with top half of éclair and frost.


Chocolate Frosting

2 Tbsp. cocoa powder
2 Tbsp margarine or butter
2 Tbsp. milk
1 tsp vanilla extract
1¼ c. powdered sugar, or enough for desired consistency.

Mix all ingredients until smooth and frost the éclairs.