ECLAIRS

I always 4X this recipe because they go so quickly!

1 stick butter and 1 c boiling water     MELT TOGETHER
ADD 1 cup flour all at once                BEAT TOGETHER TILL IT FORMS A BALL  remove from heat
ADD 4 eggs one at a time                  WHIP TOGETHER TO MAKE A "CHOIX" PASTE

DROP BY TABLESPOONS ON A GREASED COOKIE SHEET  (wet finger and spoon to let paste come out easily and push off spoon sideways to make a long oval) 1 inch apart and BAKE AT 400*-35-40 min TILL GOLDEN BROWN AND LIGHT AND HOLLOW.  remove from sheet and slice at once to keep from sinking - if they are still doughy bake 5 min more.  Let cool

FILLING  Mix together:
1 CAN evaporated milk - not sweetened
1 pkg french vanilla pudding

opt:  fold in  2 cups cool whip  to make a "mousse" type filling

When shells are cool, fill with filling and drizzle choc frosting over top 

frosting:  mix together till smooth and sort of runny
3T butter
2 c powder sugar
1/2 cup cocoa or 1 cup melted choc chips
1 T vanilla
2T milk add a few more drops as needed to make it thin

REFRIGERATE OR FREEZE - THEY ARE GREAT COLD AND DON'T FREEZE HARD

Shells are great to stuff w/chicken salad, tuna salad, crab salad and are great at a luncheon.  Shells also freeze well in a plastic bag or bin and last about 4 months