Choux Paste :
Preheat oven to 400 degrees F or 200 degrees c
1 cup water
1/2 cup butter (no substitutes)
1 cup all-purpose flour
1/2 tsp salt
4 eggs
In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once.
Stir until a smooth ball forms, and pulls away from the edges of the pan.
Remove from the heat; let stand for 5 minutes.
Add the eggs, one at a time, beating well after each addition. Beat until smooth.
It is better to wait the 5 minutes before adding the eggs. Adding immediately could cause the eggs to cook slightly and the dough won't rise well.
Put dough in a pastry tube with the large holed tip.Line of pastry should be about 1/2 to 1 inch. It will puff into a larger shell.
Pipe onto a greased baking sheet, in 3 to 5 inch strips.
Bake in preheated oven for about 15-20 min or until lightly brown
Fill with vanilla pudding or instant pudding whatever you prefer .
Slice open the eclairs and fill in with a pastry tube , it is much neater .
Top them with the caramel icing .
Caramel Icing
1/2 cup dark brown sugar
1/4 cup whipping cream
1 1/2 teaspoons butter
1/8 teaspoon vanilla extract
1 tablespoon whole milk
1 1/4 cups confectioners' sugar
Melt everything together till it becomes a thick paste .
