Recipe - Bite-Sized Eclairs

FILLING
1 pack Vanilla pudding mix
(instant)
1 One half cup Milk
One half cup Heavy cream
2 tablespoon Powdered sugar
One half teaspoon Vanilla

CREAM PUFFS
One half cup Water
1/8 teaspoon Salt
One fourth cup Butter
One half cup Flour
2 Eggs

TOPPING
One half cup Chocolate chips
1 tablespoon Shortening
1 tablespoon Corn syrup
1 One half teaspoon Milk

For filling: Mix dry pudding and milk and chill for one hour. Beat

whipping cream, powdered sugar, and vanilla 'til stiff. Fold into pudding
mix. Refrigerate several hours.

For Cream puffs: Bring water, salt and butter to boil over medium heat.
Remove and add flour. Mix well. Return to low heat, stirring constantly,
until mixture pulls away from side of pan and forms a ball. Beat in eggs
one at a time 'til well mixed.

Drop dough from teaspoons onto greased cookie sheet and bake at 350 degrees
for 30 minutes. Puffs will look "dry" when done.

For Topping: Mix all ingredients in a double boiler until chocolate melts.
Keep warm. Slice through puffs horizontally and add about a tablespoon

of filling. Take remaining cap and drag through topping. Place on filled
puff. Must be refrigerated before serving. Best if made same day as

needed otherwise they get soggy.
Contributor: Milwaukee Journal

Posted to MMRecipes Digest by lena36@juno.com (Lena P Mitchell) on Mar
13, 1998