1 cup water
1/2 cup butter
1 cup flour
1 recipe Cream Filling (see below)
1 recipe of your favorite chocolate frosting
In medium saucepan bring water and butter to boil; remove pan from heat. Immediately add flour all at once and stir vigorously with wooden spoon until mixture leave 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 cookie sheet, allowing room for expansion. Shape with a spatula into "egg" shape. Bake 400* for about 30 minutes or until puffed and golden brown. Remove and cool on wire rack while preparing filling.
To fill, but horizontally with sharp knife, removing lid. Scoop out andy soft dough. Fill shells generously with cream filling. Replace lids. Frost the lids with frosting of your choice. Decorate as you wish. Shells and filling can be made a day ahead and refridgerated. Fill the shells the day of serving. Makes 8-10.
1 (6 oz) package vanilla instant pudding
2 cups milk
1/2 pint whipping cream
Prepare pudding as directed on package but using 2 cups milk. Refridgerate for at least 30 minutes. Whip Cream. Gently blend pudding with whipped cream. Makes enough filling for 1 recipe e'clairs.