I asked Vic several times on Valentines Day if he wanted me to bake him something.  He did not have any ideas so we went without a dessert.  During the night I was dreaming about baking eclairs so I got up this morning and made some!  They are much easier than you might think.

Preheat oven to 425 degrees.

In a medium saucepan put:

1 cup water

1/2 cup butter

Measure out one cup of flour and 1/2 tsp salt.  Have 4 eggs open and waiting.  Bring the water to a boil and then add the flour and salt at one time.  Beat until the batter leaves the sides and forms a ball.  Remove from the heat and then beat the eggs in one at a time.  Put into a pastry bag without a tip.  Pipe onto an ungreased cookie sheet and then bake for 20 minutes.  Turn the oven off, pierce each one with a knife and then leave in the oven for another 20 minutes.  Makes 12.

I like my eclairs filled with vanilla pudding.  Here is a simple homemade recipe for it.

2 tbsp corn starch

1/2 cup sugar

Whisk these two together and then stir in 2 cups of milk.  (I use one can of evaporated milk with enough water to reach the two cups.) Over medium heat bring to a boil, stirring constantly.  Boil one minute then pour a small amount into a beaten egg.  Mix and then add back to the pan.  Bring back to a boil, stirring constantly.  Remove from heat and add 1 tsp vanilla and 1 tbsp butter.  Stir until the butter is melted.  Place a piece of plastic wrap directly on the pudding to keep from getting a skin.  Cool. Using a number 7, Wilton round tip, attached to your pastry bag, poke a hold in each end of the eclair and pipe in enough pudding to fill each side.

In a small bowl put 1/4 cup Hershey’s baking cocoa and 2/3 cup powdered sugar.  Whisk and then add enough hot water to make a semi-thin icing.  Dip the top of each eclair into the icing and then let rest.  Refrigerate and enjoy!