In a saucepan, bring water and butter to a boil, stirring constantly until butter melts. Reduce heat to low; add the flour and salt. Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from the heat; add eggs, one at a time, beating well after each addition until batter becomes smooth. Using a Tbsp or a pastry tube with a no. 10 or larger tip, form dough into 4-in x 1 1/2-in strips on a greased baking sheet. Bake at 400 for 35-40 minutes or until puffed and golden. Immediately cut a slit in each to allow steam to escape. Cool on a wire rack. In a mixing bowl, beat pudding mix and milk according to package directions. In another mixing bowl, whip the cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Split eclairs; remove soft dough from inside. Fill eclairs (chill any remaining filling for another use). For frosting, melt chocolate and butter in a saucepan over low heat. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in the refrigerator. Recipe by: Jessica Campbell (ToH June/July 96) Posted to EAT-L Digest by Sean Coate
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|Serving Size: 1 Serving (212g)|
|Recipe Makes: 9|
|Calories from Fat: 263 (64%)|
|Amt Per Serving||% DV|
|Total Fat 29.2g||39 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 516mg||159 %|
|Sodium 460.4mg||16 %|
|Potassium 236.8mg||6 %|
|Total Carbohydrate 19.6g||6 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 19g|
|Protein 16.9g||24 %|
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Calories per serving: 408
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