Pastry
1/2 cup (1 stick butter or margarine)
1 cup water
dash salt
1 cup all-pupose flour
4 eggs
Frosting
2 tablespoons butter or margarine
2 oz. (2 squares) semisweet chocolate
1 cup confectioner's sugar
2 tablespoons milk
1 teaspoon vanilla extract
For filling:
Cook pudding according to package directions. Chill 1 hour.
For pastry:
In pot, heat butter, water, and salt over medium heat until mixture boils and butter melts.
Reduce heat to low and stir in flour all at once until mixture forms a ball.
Transfer the pastry to a bowl; and cool for 5 minutes. Stir in eggs, 1 at a time, beating well.
Preheat oven to 400 degrees and grease a baking sheet. Drop dough into 12 mounds, about 5 inches apart,
on sheet.
Spread each mound into a 4 x 1/2-inch rectangle, piling dough on top and slightly rounding sides.
Bake until golden, 35 minutes. Remove from oven; make a 1-inch long slit on side of each eclair. Reduce oven
to 375 degrees and bake for 10 minutes. Cool on wire rack.
Frosting:
Heat butter and chocolate over low heat, stirring until melted. Remove from heat and stir in sugar, milk, and
vanilla until smooth. Slice eclairs in half. Spoon about 1 tablespoon of filling onto each bottom half and replace tops. Spread tops
with frosting.
Yield: 1 dozen mini eclairs