Éclair
2 C. water
1 C. butter
1/4 tsp. salt
2 C. flour
8 Eggs
2 packages of vanilla pudding.
Chocolate Glaze
8 oz. semi Sweet chocolate chips
6 Tbls. Butter
3 Cups Powdered Sugar
6 Tbls. Hot Water
In a medium saucepan combine water, butter and salt, bring to a boil. Add flour all at once, stirring vigorously for about 2 minutes. Remove from heat and let rest 10 minutes. Add eggs 1 AT A TIME beating well with a wooden spoon after each egg.
Place dough in a gallon zip lock bag, cut off one tip about 1 inch wide. Place a silpat onto large cookie sheet and pipe 24 strips 4" long onto cookie sheet. Bake in a 400* oven for 35 minutes. Do not open oven during baking. Transfer to cooling rack, let cool. using a piping bag and long piping tip, insert pudding.
Make chocolate glaze. Melt chocolate chips and butter in microwave. Stir until smooth, add powdered sugar and water and whisk until smooth. Dip filled Éclair tops into chocolate. Let set before eating. Enjoy
