CHOCOLATE GLAZED ECLAIRS
Source: Some Like It South! by the Junior League of Pensacola, Florida
Yield: 10 eclairs

FOR THE ECLAIRS:
1 cup water
1/2 cup butter
1/4 tsp. salt
1 cup flour
4 eggs
FOR THE FILLING:
2 pkgs. (3 oz. each) instant vanilla pudding mix
1/4 tsp. almond extract
1/2 cup whipping cream, whipped
FOR THE GLAZE:
2 oz. semi-sweet chocolate
2 Tbsp. butter
1 cup confectioners' sugar
3 Tbsp. milk

Preheat oven to 375 degrees. Very lightly grease cookie sheets.

TO PREPARE THE ECLAIRS:
Heat water, butter, and salt to rolling boil. Vigorously stir in flour and continue cooking and beating until mixture leaves the sides of the pan. Cool mixture slightly, about 5 minutes.

Add eggs all at once; beat vigorously until mixture is very smooth and thick.

Drop by 1/4 cupfuls onto prepared cookie sheets 2-inches apart and in rows 6-inches apart. With a small spatula, shape each mound into a 5x3/4-inch rectangle, rounding edges.

Bake 40 minutes or until lightly browned.

Cut side of each shell and bake 10 minutes longer. Cool shells on wire rack.

TO PREPARE THE FILLING:
Prepare pudding mix as label directs, adding almond extract. Cover surface with wax paper and refrigerate until chilled. Gently fold in whipped cream.

TO PREPARE THE GLAZE:
In a small saucepan over low heat, melt chocolate and 2 Tbsp. butter, stirring constantly. Stir in confectioners' sugar and milk; blend until smooth.

Slice 1/3 from top of each shell and fill bottom of shells with filling; replace tops. Spread top of eclairs with glaze and refrigerate until serving time.