~Tracy Larson
Bring to a boil:
1 Cup Water
1 Cube Margarine
Dash Salt
Remove from heat. Add 1 Cup flour and stir until stiff. Allow mixture to cool enough so you don’t cook the eggs. Put mixture into mixing bowl and slowly add 4 eggs, one at a time. Mixing thoroughly until completely incorporated before added the next egg. Spoon or pipe the dough onto a cookie sheet.
Bake for 40 minutes with a starting temperature of 425. Reduce temperate 25 degrees every 10 minutes. So you bake them at 425 for 10 minutes, 400 for 10 minutes, 375 for 10 minutes, 350 for 10 minutes. Check them when you lower the temperature to 350 so as to not overcook them. They may not need the full 10 minutes depending on the size of the cream puffs/éclairs.
Pudding:
1 pkg. Large Instant Pudding (5.1 oz)
2 ½ Cups Milk
Combine and let set.
1 cup whipping cream (whipped)
Fold the whipping cream into the pudding.
Frosting:
1 ½ Cups Powdered Dugar
½ Cup Melted Butter
1 T water
1 tsp Vanilla
2 tbsp. Cocoa.
Add all ingredients and beat well.
