ELEGANT EASTER ECLAIRS

1 cup water
1/2 cup butter
1 cup flours
4 eggs
1 recipe Cream Filling
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 an stir vigorously with a wooden spoon until mixture leaves pan and forms a ball (about 1-2 minutes). Add eggs, one at a time, beating vigorously after each addition until smooth. Drop by heaping tablespoonfuls onto greased baking sheet, allowing room for expansion. Shape with a spatula into “egg” shape. Bake at 400 degrees for about 40 minutes or until puffed and golden. Remove and cool on wire rack while preparing filling. 

To fill, cut horizontally with sharp knife, removing lid. Scoop out any soft dough. Fill shells generously with Cream Filling. Replace lids. Frost 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 be made into 12 large or 24 small cream puffs, which will fit on one jelly roll pan. 

CREAM FILLING
1 6-ounce package vanilla instant pudding
2 cups milk
1/2 pint whipping cream 

Prepare pudding as directed on package  but using only 2 cups milk. Refrigerate for at least 30 minutes. Whip cream. Gently blend pudding with whipped cream. Makes enough  filling for 1 recipe Elegant Easter Eclairs.