Chocolate Eclairs

With creamy filling and thick decadent frosting, these eclairs are extra special. Now you can indulge in classic treats without leaving the house!

—Jessica Campbell, Viola, WI

PREP: 45 MIN. • BAKE: 35 MIN. + COOLING • MAKES: 9 SERVINGS

• 1 cup water
• ½ cup butter, cubed
• ¼ tsp. salt
• 1 cup all-purpose flour
• 4 large eggs, room temperature

FILLING

• 2 ½ cups cold whole milk
• 1 pkg. (5.1 oz.) instant vanilla pudding mix
• 1 cup heavy whipping cream
• ¼ cup confectioners’ sugar
• 1 tsp. vanilla extract

FROSTING

• 2 oz. semisweet chocolate
• 2 Tbsp. butter
• 1 ¼ cups confectioners’ sugar
• 2 to 3 Tbsp. hot water

1. 1. Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is smooth and shiny.
2. 2. Using a tablespoon or a pastry tube with a #10 or large round tip, form the dough into nine 4x1 ½-in. strips on a greased baking sheet. Bake 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs.
3. 3. For filling, in a large bowl, beat milk and pudding mix according to package directions. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill eclairs (chill any remaining filling for another use).
4. 4. For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost the eclairs. Store in refrigerator.

1 ECLAIR: 483 cal., 28g fat (17g sat. fat), 174mg chol., 492mg sod., 52g carb. (37g sugars, 1g fiber), 7g pro.