½ cup margarine
1 cup water
1 cup all-purpose flour
¼ teaspoon salt
1 10-ounce package instant pudding mix vanilla
1 cup milk
2 cups whipped topping, no lactic
1 can 16-ounces milk chocolate frosting
Preheat oven to 400° F.
In a medium saucepan boil the margarine and water.
Stir in flour and salt all at once.
Cook this mixture, stirring vigorously to acquire a rounded shape.
Remove from heat.
Add the eggs one at a time, beating until mixture is smooth after each addition.
In a lightly greased baking sheet, place the mixture by spoonfuls giving an elongated shape to each.
Bake for 30 minutes or until golden brown.
Cut them in half lengthwise.
Remove the center of each and let them sit in a rack to cool.
Meanwhile, prepare pudding with milk according to package directions
Incorporate whipped cream into this mixture.
Spoon the pudding into the bottom of each éclair.
Tape each base with the corresponding upper parts.
Warm the chocolate frosting in microwave on high for 3 minutes.
Sprinkle over the éclairs in the form of thick thread.
Make 12 éclairs.
From Granma’s kitchen