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Name: Chocolate Eclairs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 c Water; 3 tb milk; 1 c Powdered sugar; 1 sm Pkg. vanilla pudding; (NOT; 1 c Flour; 2 tb Butter; 1 1/2 c milk; 2 Squares semi sweet chocolate; 4 Eggs; 1/2 c Butter; 1 c Cool Whip; thawed

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INGREDIENTS

1 c Water
ECLAIRS:
3 tb milk
FILLING:
1 c Powdered sugar
1 sm Pkg. vanilla pudding; (NOT
1 c Flour
FROSTING:
2 tb Butter
1 1/2 c milk
2 Squares semi sweet chocolate
4 Eggs
1/2 c Butter
1 c Cool Whip; thawed

Servings

INSTRUCTIONS

Preparation : Heat water and butter to rolling boil. Stir in flour, stirring vigorously over low heat until mixture forms a ball (about 1 minute). Remove from heat. Beat in eggs by hand vigorously, one at a time, until smooth. Drop 1/4 cupfuls onto ungreased cookie sheet about 2" apart. Spread each into a rectangle and round the edges. Bake 40 minutes at 375 degrees or until lightly browned. Cut a slit in the side of each shell and bake 5 to 10 minutes longer. Cool. Slice about 1/3 from the top of each shell and fill the bottom with filling (see below). Scoop out the inside of each shell to remove excess to make room for filling. Replace tops, frost and store in refrigerator. Make pudding as on box except use only 1 1/2 cups of milk. Let cool, then add Cool Whip. In saucepan over low heat melt chocolate and butter, stirring constantly. Stir in powdered sugar and milk until smooth. DO NOT MAKE IN ADVANCE. THIS FROSTING MUST BE USED IMMEDIATELY. Recipe by: Posted to CHILE-HEADS DIGEST V3 #,

NOTES

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Chocolate Eclairs

1 c Water
 ECLAIRS:
3 tb milk
 FILLING:
1 c Powdered sugar
1 sm Pkg. vanilla pudding; (NOT
1 c Flour
 FROSTING:
2 tb Butter
1 1/2 c milk
2 Squares semi sweet chocolate
4 Eggs
1/2 c Butter
1 c Cool Whip; thawed

Preparation : Heat water and butter to rolling boil. Stir in flour,  stirring vigorously over low heat until mixture forms a ball (about 1  minute). Remove from heat. Beat in eggs by hand vigorously, one at a  time, until smooth. Drop 1/4 cupfuls onto ungreased cookie sheet  about 2" apart. Spread each into a rectangle and round the edges.  Bake 40 minutes at 375 degrees or until lightly browned. Cut a slit  in the side of each shell and bake 5 to 10 minutes longer. Cool.  Slice about 1/3 from the top of each shell and fill the bottom with  filling (see below). Scoop out the inside of each shell to remove  excess to make room for filling. Replace tops, frost and store in  refrigerator. Make pudding as on box except use only 1 1/2 cups of  milk. Let cool, then add Cool Whip. In saucepan over low heat melt  chocolate and butter, stirring constantly. Stir in powdered sugar and  milk until smooth. DO NOT MAKE IN ADVANCE. THIS FROSTING MUST BE USED  IMMEDIATELY.    Recipe by: <robert.foster@nashville.com>    Posted to CHILE-HEADS DIGEST V3 #,

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Nutrition

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Serving Size: 1 Serving (1991g)
Recipe Makes: 1 servings

Calories: 3161
Calories from Fat: 1962 (62%)

Amt Per Serving		% DV

	Total Fat 218g	291 %
	Saturated Fat 105.4g	527 %
	Monounsaturated Fat 68.6g
	Polyunsanturated Fat 18.7g
Cholesterol 4543.3mg		1398 %
Sodium 2266.3mg		78 %
Potassium 1690.7mg		44 %
Total Carbohydrate 156.9g		46 %
	Dietary Fiber 4.1g	16 %
	Sugars, other 152.9g
Protein 145.9g		208 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3161

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