1/2 cup butter
1 cup water
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
Preheat oven to 450 degrees. Grease a cookie sheet. In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a 2 tsp size cookie scooper spoon dough onto cookie sheet. Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees and bake 15 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
Filling:
1 (5 ounce) package instant vanilla
pudding mix
2 1/2 cups cold milk
1 cup heavy cream
1/4 cup confectioners' sugar
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
Combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding.Using a pastry bay pipe filling into shell.
Icing:
4 Tbsp cocoa
6 Tbsp butter
3 Cups powdered sugar
2 Tsp vanilla
6 Tbsp water
Cream butter, vanilla and water. Mix dry ingredients. Add to Creamed ingredients. Spread on top of eclair.



