RECIPE OF THE WEEK: Éclairs

An éclair is a delicious French dessert with an eggy but airy pastry traditionally filled with custard and topped with a chocolate glaze. However, éclairs can be customized to feature many different flavors. Historians say acclaimed chef Antonin Caréme is attributed with making the éclair famous by modifying a cake recipe previously known as "pain la Duchesse." Éclair means "flash," and the name may suggest that these pastries were eaten in a flash.

The most recognizable version of this popular pastry is the chocolate éclair. Foodies can find éclairs at nearby bakeries, but they're also relatively easy to make at home. Try this recipe for "Éclairs," courtesy of Allrecipes.com and contributor Patty Stockton. This recipe makes nine eclairs.

INGREDIENTS:

For Choux Pastry

1 cup water

1/2 cup butter

1 cup all-purpose flour

1/4 teaspoon salt

4 large eggs

For Filling

2 1/2 cups cold milk

1 5 oz. package instant

vanilla pudding mix

1 cup heavy cream

1/4 cup confectioners' sugar

1 teaspoon vanilla extract

For Icing

2 1 oz. squares semisweet chocolate

2 Tablespoons butter

1 cup confectioners' sugar

1 teaspoon vanilla extract

3 Tablespoons hot water

DIRECTIONS: Preheat the oven to 450 F. Grease a cookie sheet; set aside.

To make choux pastry: Combine water and butter in a medium pot. Bring to a boil, stirring until butter melts completely. Reduce heat to low; add flour and salt. Stir vigorously until the mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat and let cool for 10 minutes.

Add eggs, one at a time, beating well after each addition until incorporated. Using a spoon or pastry bag fitted with a No. 10 or larger tip, spoon or pipe dough onto the prepared cookie sheet in 1 1/2 x 4-inch strips.

Bake in the preheated oven for 15 minutes. Reduce heat to 325 F and continue baking until the bottoms sound hollow when lightly tapped, about 20 more minutes. Poke a small hole in each éclair to release steam. Cool completely on a wire rack.

To make filling: Combine milk and pudding mix in a medium bowl according to the package directions. Beat heavy cream with an electric mixer in a separate medium bowl until soft peaks form. Beat in confectioners' sugar and vanilla. Fold whipped cream into pudding.

Cut tops off of cooled pastry shells. Fill shells with pudding mixture and replace tops.

Make icing: Melt chocolate and butter in a medium saucepan over low heat. Stir in confectioners' sugar and vanilla. Stir in hot water, one tablespoon at a time, until the icing is smooth and has reached the desired consistency. Remove from heat and cool slightly.

Drizzle chocolate icing over filled éclairs. Store in the refrigerator until serving.