Easy Eclairs

½ cup butter or margarine 1 cup water ¼ tsp. salt 1 cup flour 4 eggs In saucepan, bring butter, water and salt to a boil. Remove from the heat and add flour. With a wooden spoon, stir vigorously until mixture forms a ball and leaves the side of the pan. Cool slightly. Add eggs one at a time to flour mixture, beating well after each one. Beat until smooth. Using a pastry bag without a tip or using a tablespoon, make mounds about 2 inches long by 1 inch wide on a lightly greased baking sheet (I just use parchment paper) Bake at 375* for 35-40 minutes or until pastry is golden brown. Make a small slit in the side of each shell and bake for 5 minutes more. Remove from heat and allow to cool. Filling  1 package (3.4oz.) French vanilla instant pudding mix 1 1/2 cups milk 1/2 cup vanilla flavored yogurt (opt.) Combine ingredients and mix well. Chill until set. Fill a pastry bag (with a large tip) with the pudding. Insert the tip in the hole in the side of the éclair and fill with pudding until full. Chocolate Glaze 1 cup semisweet chocolate chips ¼ cup whipping cream 2 Tbsp. butter, softened Microwave chips and whipping cream at high in a 2-cup glass measuring cup for 30 seconds or until melted. Stir in butter until blended, and spoon immediately over éclairs.

Other optional Filings:

• 2 c. heavy whipping cream 4T. powdered sugar BEAT until soft peaks form. Do not over beat...you'll get butter!

• 1-pint heavy cream

1 package (3.4 OUNCES) instant vanilla pudding

⅓ cup milk