½ cup butter or margarine
1 cup water
¼ teaspoon salt
1 cup flour
In a saucepan, bring butter, water, and salt to a boil. Remove from heat and add and flour. With a wooden spoon, stir vigorously until mixture forms a ball and leaves the side of pan. Cool slightly. Add eggs one at a time to flour mixture, beating well after each one. Beat mixture until smooth.
Using a pastry bag without a tip or using a tablespoon, make mounds about 4 inches long by 1 ½ inches wide on a lightly greased baking sheet. Bake at 375 degrees for 35-40 minutes or until pastry is golden brown. Make a slit in the side of each shell and bake for 5 minutes more. Remove from oven and allow to cool. Yield 10 eclairs.
2 packages (3.4 oz. each) French vanilla instant pudding mix
3 cups milk
1 cup vanilla flavored yogurt (opt.)
Combine ingredients and mix well. Chill until set. Using the handle end of a wooden spoon, poke into the end of each eclair shell. Gently wiggle the spoon to loosen the insides of each shell. Fill a pastry tube (with a large round or star tip) with the pudding filling. Insert the tip into the hole in the end of the eclair and fill with pudding until shell feels heavy and is full. Another way to fill the eclair shells is to cut the top 1/3 of the shell off and fill with the pudding and then place the top back on.
2 squares semisweet chocolate
2 tablespoons butter or margarine
1 cup powdered sugar
3 tablespoons milk or hot water
Melt chocolate and butter in a saucepan over low heat. Stir in sugar and milk until smooth. Frost tops of eclairs. Note: You can also use chocolate icing if desired.