Cooking Instructions
- 1
preheat oven to 400°F
- 2
in a medium saucepan,bring the water,butter,and salt to a boil over medium-high heat.
- 3
add the flour all at once,and stir quickly with a wooden spoon until the mixture forms a ball,remove fro heat.
- 4
add 1 egg to the mixture and beat hard with wooden spoon to blend.add the remaining eggs one at a time,beating well after each addition,(Each egg must be completly blended before the next egg is added.As you beat the dough, its consistency will change from looking almost curdled to smooth.
- 5
When it is smooth ,spoon the dough into a large resealble plastic storage bag and,using scissors,snip off one bottom corner of the bag,making a 1 inch long cut.
- 6
Gently squeeze the bag to form ten 1 inch x 4 inch dough logs about 2 inches apart on a ungreased rimmed baking sheet.
- 7
Bake for 40 to 45 minutes, until golden and puffy.Remove to a a wire rack to cool.
- 8
In a large bowl, beat the cream until stiff peaks form. Fold in the pudding mix powder and set aside.
- 9
In a small bowl,stir together the confectioners sugar,cocoa,and milk to make a smooth icing.
- 10
Cut the eclair shell horizantally in half and spoon the pudding mixture eqally into the bottoms.
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