Chocolate Eclairs

This is the dessert we have as a family while we watch the Christmas Devotional together. It comes from Landon's kitchen bible, The Ultimate Southern Living Cookbook.


Chocolate Eclairs

1 recipe Cream Puff Paste
Pudding
Chocolate Frosting

Cream Puff Paste
1 c water
1/2 c butter or margarine
1 c all-purpose flour
1/8 t salt
4 large eggs
Combine water and butter in medium saucepan; bring to a boil. Add flour and salt all at once, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball. Remove from heat, and cool 4-5 minutes.
Add eggs, one at a time, beating thoroughly with a wooden spoon after each addition; then beat until dough is smooth.

Pudding (we've tried it with boxed pudding as well, both are good)
1/3 c sugar
1 1/2 T cornstarch
1 1/2 c milk
1 large egg, beaten
1 T butter or margarine
1 t vanilla extract
Combine sugar and cornstarch in a heavy saucepan, stirring until blended. Gradually stir in milk, egg, and butter. Cook over medium heat until thickened and bubbly, stirring often. Cook 1 more minute. Remove from heat and stir in vanilla. Cool completely. Yield: 2 cups.

Chocolate Frosting
2 T butter or margarine
1/4 c milk
1/2 c (3oz) semisweet chocolate morsels
1 1/2-2 c sifted powdered sugar
Combine butter and milk in a heavy saucepan; cook over medium heat, stirring constantly, until butter melts. Remove from heat. Add chocolate morsels, and beat until smooth; cool.
Gradually stir in enough powdered sugar for spreading consistency. Yield: 1 cup.

Drop cream puff paste by level one-fourth cupfuls 2 inches apart onto ungreased baking sheets, shaping each portion into a 5- x 1.5-inch rectangle. Bake at 400* for 40 minutes or until golden and puffed. Cool away from drafts.
Cut top off each eclair; pull out and discard soft dough inside (we never do this step). Fill bottom halves with pudding; cover with top halves. Drizzle chocolate frosting over tops. Yield 8 servings.