ELEGANT ECCLAIRS

1 cup water 4 eggs ½ cup butter 1 cup flour 1 recipe Cream Filling (see below) 1 recipe of your favorite chocolate frosting In a medium saucepan bring water and butter to a boil. Remove pan from heat. Immediately add flour all at once and stir vigorously with a wooden spoon until mixture leave pan and forms a ball (about 1 to 2 minutes). Add eggs, one at time, beating vigorously after each addition until smooth. Drop by heaping tablespoonfuls onto greased cookie sheet, allowing room for expansion. Shape with a spatula into “egg” shape. Bake at 400 F for about 30 minutes or until puffed and golden. Remove and cool on wire rack while preparing filling. To fill, cut horizontally with sharp knife, removing the lid. Scoop out any soft dough. Fill shells generously with Cream Filling Replace lids. Frost the lids with chocolate frosting of your choice. Decorate as you wish or garnish with a small edible flower. Shells and filling can be made a day ahead and refrigerated. Fill the shells the day of serving. Makes 8-10. Note: This recipe can also be made into 12 large or 24 small cream puffs, which will fit on one jelly roll pan. Cream Filling 1 (6oz) package instant vanilla pudding 2 cups milk ½ pint whipping cream Prepare pudding as directed on package but using only 2 cups of milk. Refrigerate for at least 30 minutes. Whip cream. Gently blend pudding with whipped cream. Makes enough filling for 1 recipe Elegant Eclairs.