Homemade Eclairs

I have been making cream puffs since I was a teenager. It's really fun and easy. You can fill them with pudding for a great eclair, but you can also fill them with chicken salad.

Cream Puffs:

In a small saucepan, bring to a boil:

1 cube butter

1 cup water

1/8 tsp. salt

Once boiling, add: 1 cup flour

Stir until the mixture forms a big smooth ball. Remove from heat and cool 10 minutes.

One at a time, whip in 4 eggs until mixture is smooth and creamy.

Place by teaspoonful onto a cookie sheet and bake at 400 degrees for about 30 minutes until well browned. Cool.

Filling:

1 small package vanilla or chocolate pudding

2 cups cool whip or real whipping cream (whipped and sweetened)

Make pudding according to package directions. Fold in cool whip. Fill cream puffs

Chocolate Fudge Topping:

1/4 c. butter

3-4 T. milk

2-3 T. cocoa powder

2 cups powdered sugar

Melt butter, milk and cocoa powder in saucepan. When it begins to boil, remove from heat and beat in powdered sugar with a whisk. If it is too thin, add more powdered sugar, too thick, add more milk. Drizzle over cream puffs.