Eclairs

I promised to post the recipe if anyone wanted it, and someone does, so here goes.

Puffs: boil 1 cup water, add 1/2 cup butter, stir until melted. Add 1 cup sifted flour and 1/2 tsp salt all at once, stirring vigorously. Cook over low heat, stirring constantly until the mixture leaves the sides of the pan and resembles mashed potatoes. Remove from heat, let cool 1 minute, then add 4 eggs, one at a time, beating until smooth.

Drop heaping tablespoons 2" apart on a greased cookie sheet. (I use brown paper instead of greasing the cookie sheet.) Bake 10 minutes at 450 degrees F/ reduce heat to 400 degrees F and bake 15-20 minutes more. Cool the puffs.

Filling:
Take one envelope of whipped topping (I use Dream Whip) and whip it up using 1/2 cup milk, following the packaged directions.

Using two 3&3/4 oz boxes of instant vanilla pudding, make the pudding using 2 cups of milk (half the amount normally used to make the pudding). Fold the whipped topping into the vanilla pudding and refrigerate.

Cut little tops in the puffs and insert filling. Cover with your choice of chocolate. I make a chocolate drizzle using melted semi-sweet chocolate squares and sugar, but other people buy instant chocolate icing and slather it on top of the puff.

These take no time at all to make. Keep them refrigerated until ready to serve. The puffs can be frozen and used when you're ready to add the filling.