These can be a bit tricky, both to make and to eat! Like a cream puff, just a little different shape.
We made these once when Erika was visiting Winnipeg and I was maybe 6 years old (?) and they made a big impression on me as decadent desserts.
SHELLS
Combine in Saucepan or microwave safe glass bowl:
1/2 cup butter or margarine
1 cup water
Bring to a rapid boil, stirring until butter melts.
Remove from heat & add:
1 cup flour
1/4 tsp salt
Stir vigorously until mixture leaves the sides of the pan and forms a stiff ball.
Add eggs, one at a time, and beat well after each addition:
4 eggs
Spoon dough into 1.5 x 4 inch strips on a greased cookie sheet.
Bake at 450°F for 15 minutes.
Reduce heat to 325°F then bake 20 minutes longer.
Cool on a wire rack.
FILLING
2 cups prepared whipped topping can be substituted for whipping cream, sugar & vanilla.
Whip until soft peaks form:
1 cup whipping cream
Add:
1/4 cup icing sugar
1 tsp. vanilla
Beat together:
1 large pkg. instant pudding
2 1/2 cups cold milk
Fold pudding into whipped cream.
Fill cooled shells.
CHOCOLATE ICING
Melt:
2 Tbsp. margarine an
Add:
1 Tbsp. cocoa
3/4 cup icing sugar
1 or 2 Tbsp. hot water
Stir till smooth.
Cool and spread over eclairs.
Chill until serving.