Cream Puffs/ Eclairs

Cream Puffs/Eclairs
by Julianne

INGREDIENTS:

For Filling:
1 package instant vanilla pudding mix 2 cups milk

For Pastries:
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

For Chocolate Glaze:
1 cup semisweet chocolate
1 Tablespoon butter
1 Tablespoon milk

DIRECTIONS:
1. Mix together vanilla instant pudding mix and milk. Cover and refrigerate to set.
2. Preheat oven to 425 degrees F.
3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Remove pot from heat. Using a wooden spoon, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet (smaller for bite-sized puffs).
4. Bake for about 20 minutes in the preheated oven, until golden brown. Centers should be dry. (Less time for smaller puffs.)
5. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
6. Melt chocolate, 1 Tablespoon butter, and 1 Tablespoon milk microwave for 1 minute. Stir until smooth. Drizzle over filled puffs.