2 ½ cups cold milk
1 (5 ounce) package instant vanilla pudding mix
1 cup heavy cream
¼ cup confectioners’ sugar
1 teaspoon vanilla extract
Icing:
2 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1 cup confectioners’ sugar
1 teaspoon vanilla extract
3 tablespoons hot water
How To Make Classic Chocolate Eclairs:
Preheat the oven to 450 degrees F (230 degrees C). Grease a cookie sheet; set aside.
Make choux pastry: Combine water and butter in a medium pot. Bring to a boil, stirring until butter melts completely. Reduce heat to low; add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat.
Add eggs, one at a time, beating well after each addition until incorporated. Using a spoon or pastry bag fitted with a No. 10 or larger tip, spoon or pipe dough onto the prepared cookie sheet in 1 1/2×4-inch strips.
