Eclairs
Make your pudding first so it can refrigerate. Then make your pastry and your frosting.
Once you have everything made, to assemble slice half of your pastry in the middle and spoon in about 1-2 Tblsp of your pudding. When frosting is still smooth, spoon evenly onto pastry.
Pastry:
1 cup water
½ cup butter
1 cup flour
4 eggs
Heat oven to 375. Heat water and butter to a rolling boil. Turn down heat but keep to boil. Stir in flour. Stir vigorously over low heat until mixture forms ball, about 1 min.
Remove from heat and beat in all the eggs at once.
Keep beating until smooth. Drop onto cookie sheet spoonful. Bake 15-20 min or until puffy and nicely golden brown, if u take them out before they are very golden they will fall.
Coco Frosting:
6 tablsp coco
4 tablsp butter
2 cup powder sugar
4 tablsp hot water
Make to taste, mix coco and melted butter in bowl and add powder sugar and water and mix until smooth.
Filling:
2/3 cups sugar
¼ cups corn starch
1/4 tsp salt
3 cups milk
4 egg yolks
2 Tblsp butter
2 tsp vanilla extract
Mix sugar, corn starch and salt in pan. Gradually stir in milk, stirring constantly. Once boiling stir about 1 minute.
Gradually stir in about ½ of the hot mixture into egg yolks, then pour egg yolk mixture back into hot mixture and stir in sauce pan. Bring to a boil and stir about 1 minute. Remove from heat and stir in butter and vanilla. Place plastic wrap directly on pudding to keep from forming a skin. Refrigerate for 2 hours.
Option: You can also just use a vanilla pudding mix (5.1 oz.) package as directed and add 1 cup cool whip and fold together until creamy.
EnJOY!
