Homebaked Eclairs

Ingredients

For the Pastry

• 1/2 c. butter
• 1 c. water
• 1 c. flour
• 1/4 t. salt

For the Filling

• 5 oz. package instant vanilla pudding
• 2 c. cold milk
• 1 c. heavy cream
• 1/4 c. powdered sugar
• 1 t. vanilla

For the Glaze

• 6 T. half and half (or if you have cream and milk on hand, do half of each of those)
• 4 oz. bittersweet or semisweet chocolate
• 2 c. powdered sugar
• Makes 10-11

Directions

1. Preheat the oven to 425. Line a baking sheet with parchment paper.
2. In medium saucepan, bring butter and water to a boil until butter is completely dissolved. Reduce heat to low and vigorously stir in the flour until it becomes a ball and leaves the sides of the pan. Remove from heat and put in the bowl of a stand-mixer with the whisk attachment. Let mixture cool for a few minutes and then add one egg at a time- mixing well until completely incorporated each time.
3. Fit a piping bag with a #10 pastry tip (in this photo a number 808 was used) and pipe your dough onto the prepared cookie sheet. You want each to be about 1 1/2 in. wide by 4 in. long. Be sure to space they about 2-3 in. apart- they do get bigger in the oven.
4. Bake in preheated oven for 15 minutes. Then reduce the heat to 325 and bake an additional 20 minutes. Remove from heat and let cool completely.
5. For the filling, combine the pudding mix and milk. In separate bowl, beat the whipping cream until soft peaks form. Add the powdered sugar and vanilla. Fold into pudding mixture.
6. There are a number ways you can fill these.
7. You can cut them in half and spoon the mixture in and then put the top back on, or you can use a pastry tip and pipe it in through the ends, or you can cut little holes along the top and pipe it in that way.
8. For the glaze, melt the chocolate and half and half in small saucepan. Once melted, quickly whisk in the powdered sugar. Either keep it warm while you are putting the glaze on each pastry, or work quickly.
9. Refrigerate until needed.