Eclairs I Recipe

Preheat oven to 400 degrees F (200 degrees C).

For icing: In small saucepan melt chocolate and 1 tablespoon butter over low heat. Remove from heat and with electric mixer beat in confectioners' sugar and 2 tablespoons hot water. Beat until smooth. Drizzle over filled eclairs.

For shells: In medium saucepan bring 1 cup water to a boil stir in 1/2 cup butter and salt. Stir until melted. Add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and beat in eggs one at a time until smooth. Drop by tablespoons onto baking sheet.

Bake 15 minutes in the preheated oven then reduce heat to 375 degrees F (190 degrees C) and bake until golden 10 to 15 minutes. Cool completely.

For filling: In large bowl beat 1/2 cup of milk a little at a time into softened cream cheese until creamy. Beat in remaining 1 1/2 cups milk and pudding mix. Stir until thick 1 to 2 minutes. Cut tops off cooled pastry shells and fill. Replace tops.