Butterscotch Eclairs

I bought a box of butterscotch pudding when I thought I was going to have leftover milk to use.  It never happened and the box remained in the pantry.

There were cream puffs on sale at the market.  Though not expensive, I know that they are way over-priced on a regular basis because people think they're too hard to make at home.  "Ooh, I could fill an eclair with butterscotch pudding and put butterscotch ganache on top."  This is how most of my recipes happen.

If you're not into butterscotch, simply replace the word with "chocolate" and continue with the recipe as written.

1 (4-serving) box of butterscotch pudding
2 C milk
1/2 C (1 stick) butter
1 C water
1/2 tsp salt
1 C flour
4 eggs
1/4 C heavy cream
1 C butterscotch chips

1.  Prepare pudding according to box directions (using the 2 C of milk) and refrigerate to set.

2.  In a small saucepan, boil together butter, water, and salt.  Remove from heat and dump in all the flour at once.  Beat until a paste forms.

3.  Preheat oven to 400º and line two cookie sheets with parchment.  Beat eggs into paste one at a time, fully incorporating after each addition.  Allow to cool slightly.

4.  Fill a quart baggie with the pate a choux.  Cut a 1/2" hole in the corner of the baggie.  Pipe out the rectangular eclairs on the two cookie sheets.  If they are about 1" x 3", you should get two dozen.  Bake for 20 minutes, rotate pans, and bake another 20-30 minutes, until puffy and golden.  Remove to a cooling rack.

5.  When the puffs have cooled, bring cream to a low boil in a saucepan.  Remove from heat and stir in the butterscotch chips until melted.  (This can also be done by microwaving for 20 seconds at a time.)  Spread ganache on top of eclairs and allow to harden, at least 30 minutes.

6.  Fit a pastry bag with a sharp tip, like a six-point star.  Fill bag with pudding.  Puncture the eclair from one end, so it's easier to hold, and fill with pudding.  Move on to the next.  Note: you can freeze un-filled eclairs, but you can't refrigerate them or they get tough.  Do this last step no sooner than one hour before serving.

Makes about 2 dozen

Difficulty rating :)