These are sooo Good! & Sooo Easy!
Eclair Shells:
1 cup water
pinch of salt
dash of sugar
4 ounces or 1 stick butter
1 cup flour
5 eggs
Eclair Cream:
1-6oz package of vanilla pudding(make as per recipe minus 1/2 cup milk)
4oz of cool whip
1 tsp. vanilla extract
Chocolate Ganache:
5 ounces bittersweet chocolate
2 ounces butter
Preheat oven to 425 degrees. Bring salt, sugar, water, and butter to a boil in pot. Add flour all at once and stir until it forms a film on bottom of pot. Cool mixture and add eggs 1 at a time until completly incorporated. Pipe 5 to 6 inch rods of mixture onto lightly greased sheet pan. Bake for 17 minutes. Turn oven down to 350 degrees and cook for 15 more minutes.
Cream: Make pudding as per recipe minus 1/2 cup milk and add cool whip and vanilla. Cream together and chill for 1 hour.
Chocolate ganache: Melt chocolate and butter together over low heat, stirring constantly. Or microwave stirring every 15 seconds.
Using a pairing knife, poke a hole into one end of each eclair shell. Put a small tip on a pastry bag and fill bag with cream. Squeeze cream into each shell until eclair feels heavy. Spread chocolate onto top of eclairs and let cool and harden. Serve cold or room temp.
