Eclair

Puff:

  • 1 c. water
  • 1/2 c. butter
  • 1 c. flour
  • 1/4 tsp. salt
  • 4 eggs

Combine water and butter and place over medium heat until water comes to a boil and butter is melted. Reduce heat, add salt and flour. Stir vigorously until mixture forms into a ball. Remove from heat. With an electric mixer, beat in eggs, one at a time. Cool dough and spoon mixture on a greased baking sheet, forming the dough in an oblong shape. Dip spoon in water for easier handling. Bake at 375 degrees for 25-30 minutes until sweat beads are gone.

FILLING:

  • 2 c. milk
  • 1 (8 oz.) pkg. cream cheese
  • 1 box instant vanilla pudding

Gradually add 1/2 c. milk to softened cream cheese. Blend. Add pudding and remaining milk cheese.

TOPPING:

  • 3/4 c. water
  • 1/2 c. sugar
  • 1/4 tsp. salt
  • 1/4 c. cocoa
  • 1/3 c. cornstarch
  • 1/4 c. water

Combine first 4 ingredients and bring to a boil. Combine the last 2 ingredients and add to the boiling mixture. Bring to a boil again. Cool and top with this mixture.

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