Chocolate Eclairs Ingredients:
1 (5.1 oz) package vanilla instant pudding mix,
2 ½ cups milk,
1 ¾ cups frozen whipped topping, thawed,
Cream Puff Pastry,
½ cup butter,
1/3 cup buttermilk (to substitute buttermilk),
3 tblsp cocoa,
1 (16 oz) package powdered sugar, sifted.
Whisk together pudding mix and milk in a large bowl, and chill 5 mins. Fold in whipped topping. Spoon into a heavy-duty, zip top plastic bag; seal and chill.
Place Cream Puff Pastry in a heavy-duty, zip-top plastic bag; seal. Cut ½ inch off one corner, making a 1 inch hole. Squeeze pastry into 4 ½ inch long strips, 2 ins apart, on an ungreased baking sheet.
Bake at 400° for 30 to 40 mins. Cool on wire rack.
Frosting:
Bring butter, buttermilk and cocoa to a boil over medium heat; remove from heat. Gradually add powdered sugar, stir until smooth.
Cut ½ inch hole in end of each éclair with a sharp knife. Cut ¼ inch hole in corner of bag with pudding mix. Squeeze into éclairs. Spread frosting over tops.
(12 to 15)
To substitute buttermilk:
to 1 cup whole milk add 1 tblsp lemon juice or vinegar and let stand for 5 minutes (makes 1 cup)
source delliem
photo credit stockfood.com
