Wicked with a side of eclairs......

As many of you reading have probably noticed, I usually like to start off the weekend by baking something....it just makes the weekend seem more fun!  This weekend I started off with a new pastry challenge.  I made eclairs for the 1st time.  They were surprisingly easy, although, there were 3 steps.  The pastry itself is a basic choux pastry recipe.  I was nervous to make this, but really no need to be.  Here's the recipe:

Eclairs

Ingredients:
1/2 C butter
1 C water
1 C all-purpose flour
1/4 tsp salt
4 eggs
1 (5 oz) package instant vanilla pudding (I couldn't find this size so I used 5.1 oz)
2 1/2 C cold milk (I used 3 according to package directions)
1 C heavy cream
1/4 C confectioners' sugar
1 tsp. vanilla extract
2 (1 oz) squares semisweet chocolate
2 Tbls. butter
1 C confectioners' sugar
1 tsp vanilla extract
3 Tbls. hot water

Directions:
1. Preheat oven to 450 degrees.  Grease a cookie sheet.
2. In a medium saucepan, combine 1/2 C butter and 1 C water.  Bring to a boil, stirring until butter melts completely.  Reduce heat to low, and add flour and salt.  Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball.  Remove from heat.  Add eggs, one at a time, beating well to incorporate completely after each addition.

The dough ends up pretty sticky & thick

With a spoon or pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 & 4 strips.

I made mine a little smaller than the recipe called for, oh well, more to eat :)

3. Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom.  Cool completely on a wire rack.

4.  For the filling, combine pudding mix and milk in medium bowl according to package directions.  In a separate bowl, beat the cream with an electric mixer until soft peaks form.  Beat in 1/4 C confectioners' sugar and 1 tsp. vanilla.  Fold whipped cream into pudding.  Cut tops off of rolled pastry shells with a sharp knife.  Fill shells with pudding mixture and replace tops.
5. For the icing, melt the chocolate and 2 Tbls. butter in a medium saucepan over low heat.  Stir in 1 C confectioners' sugar and 1 tsp. vanilla.  Stir in hot water, one Tbls. at a time, until icing is smooth and has reached desired consistency.  Remove from heat, cool slightly, and drizzle over filled eclairs.  Refrigerate until serving.  Enjoy!

And we had to have a little taste tester....she approved & called them "dough, doughs"--sort of like a doughnut :)

If she looks a little funny...she's just overcome with sugar

We also got to enjoy seeing the Broadway play Wicked this weekend.  It was a great night out for us and one of our few date nights since Ella arrived.  If you haven't seen this play, it is fantastic.  The costumes and sets are amazing, as are all the musical numbers.

This is the only picture I got of us as the play...I look a little crazy, but oh well, we had fun!

Here are a few shots of baby Ella to get your Monday started, b/c I know I'll probably get e-mails or messages if I don't include some pics of one of the babies.  Hope you all enjoy.  Have a great Monday :)