Eclairs

Cream Puffs
Recipe courtesy Better Homes and Gardens

1 c. water
1/2 c. butter
1/8 tsp. salt
1 c. flour
4 eggs

1. In a medium saucepan combine water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir till mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition (this part is frustrating for me, but you need to be patient).
2. Drop dough by 12 heaping tablespoons onto a greased baking sheet. (I try to smooth out the top with a wet finger). Bake in a 400 degree oven for 30-35 minutes or till golden. Cook on a wire rack.
3. Cut tops from puffs, remove soft dough and fill with whipped cream, pudding or ice cream. Replace tops and sift powdered sugar over tops if desired.

I fill my cream puffs with pudding--store bought, Jello brand but the kind you have to cook. I let it cool completely then whip up some heavy cream and blend the two together. In the picture, I got a pastry bag and just jammed the tip into the puff and filled it until it was heavy then face down in some chocolate. If you specifically want these ladybug eclairs, I made dots, heads and lines the night before and then put them on the fresh coat of red chocolate.