Desserts - Eclairs

Eclairs:

Bring water to a boil in a medium saucepan; add butter, and continue boiling until butter melts. Add flour quickly, all at once; beat with a wooden spoon until mixture forms a ball that leaves sides of pan. Remove from heat, and cool slightly.

Add eggs to flour mixture, one at a time, beating well after each addition. (Mixture will separate as each egg is added; beat well until smooth and shiny.) Spoon batter onto a greased cookie sheet in 4 x 1 inch strips. Bake at 425° for 20 minutes; reduce temperature to 325°, and bake 30 additional minutes. Remove shells to a wire rack, and cool thoroughly.

With a sharp knife, cut off tops of shells. Remove moist webbing inside, if desired. Fill shells with vanilla filling; replace top half of shell. Spread tops with chocolate glaze. Serve at once, or refrigerate until serving time.

Vanilla Filling:

Combine pudding mix and milk; beat until smooth. Fold in whipped topping. Chill. Yield about 3 1/2 cups.

Chocolate Glaze:

Melt chocolate and butter in a saucepan over low heat. Remove from heat, and stir in sugar and mild; beat until smooth. Immediately spread on eclairs. Yields about 1 cup.