Chocolate Éclair Cake

(These aren't as pretty as ecairs, but SO much easier! But if you are wanting fancier and want to make éclairs just pipe from a pastry bag fitted with a no. 10 or larger tip into 1 ½ x 4 inch strips and bake for 25-30 minutes- golden brown.)

Éclair Cake:

½ C butter

1 C water

1 C flour

¼ tsp salt

4 eggs

Melt butter, add water and bring to boil. Add flour and salt-stir. Take off the heat and let set for 5 minutes. Add eggs on at a time. Grease jelly roll pan or 9x13 cake pan and put mixture in it. Preheat oven to 400º and cook for 20-25 minutes. After 10 minutes, pop all bubbles in Éclair. Set aside.

Filling:

1 (5 ounce) package instant vanilla pudding mix

1 1/2 cups cold milk

1 C heavy whipping cream (or use milk)

1/4 cup confectioners' sugar

1 teaspoon vanilla extract

Combine pudding mix, milk and cream in a medium bowl. Mix till combined Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla.

Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.

Chocolate Glaze:

2 (1 ounce) squares semisweet chocolate or 1/3 C chocolate chips

2 tablespoons butter

1 cup confectioners' sugar

1 teaspoon vanilla extract

3 tablespoons hot water

Melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.