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Chocolate Eclairs

Eclairs:

Chocolate cream puff dough (posted above)

Vanilla Filling:

1 package of vanilla pudding and pie filling (not instant), 6 serving size
2 tbsp cornstarch
½ cup milk

1 cup frozen light whipped topping, thawed

Chocolate glaze


Eclairs: Spoon or pipe dough into 12 oblong shapes, 1 x 4-1/2 inches, onto greased baking sheet, leaving room for expansion. Bake in 425 F oven for 25 minutes. Poke slit in one side of each éclair to allow steam to escape. Cool on rack.

Vanilla Filling: Heat first amount of milk in medium saucepan until just starting to boil.

Mix next 3 ingredients in small bowl. Stir into boiling milk until mixture returns to a boil and thickens. Press waxed paper over surface of pudding to prevent crust forming. Chill.

Fold topping into chilled pudding.

Cut off tops of éclairs. Fill bottoms with ¼ cup mixture each. Dip tops into glaze. Place on rack to set. Replace tops. Makes 12.


Chocolate Glaze:

¾ cup whipping cream (or evaporated milk)
6 (1 oz each) semi-sweet chocolate baking squares, cut up

Heat whipping cream in small saucepan on low. Add chocolate, stirring constantly, until melted and smooth. Makes about 1 cup.