Ingredients
-
1 c. Water
-
1⁄2 c. Butter or Margarine
-
1⁄4 t. Salt
-
1 c. Flour
-
4 Eggs
-
1 (3 oz.) pkg. Vanilla Pudding Mix
-
1⁄4 t. Almond Extract
-
1 c. Whipped Cream
-
Chocolate Glazesee separate recipe
Directions
Preheat oven to 375°. Grease large cookie sheet. In a 3-qt. saucepan over high heat, heat water, butter or margarine, and salt until butter melts and mixture boils. Reduce heat to low; with wooden spoon, vigorously stir in flour until mixture forms a ball and leaves side of pan; remove from heat. Let cool a minute or two.
Beat eggs into mixture until thoroughly blended. Drop past by 1⁄4 cupfuls onto cookie sheet 2 inches apart, and in rows 6 inches apart. With small spatula, spread each mound of past into a 5-inch by 3⁄4-inch rectangle, rounding edges. Bake 40 minutes or until lightly browned. Cut slit in side of each shell and bake 10 minutes longer. Cool shells on wire rack.
Meanwhile, for filling, prepare pudding mix as label directs but add almond extract. Cover surface with waxed paper. Refrigerate until chilled. Gently fold in whipped cream.
Slice about a from top of each shell and fill bottom of shells with filling; replace tops and spread with Chocolate Glaze. Refrigerate until serving time. Makes 10 eclairs.
