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Ingredients

1 cup water ½ cup butter ¼ teaspoon salt 1 cup all-purpose flour 4 eggs 1 (8 ounce) package cream cheese, softened 2 cups milk 1 (5 ounce) package instant vanilla pudding mix 1 (1 ounce) square unsweetened chocolate, chopped 1 tablespoon butter 1 cup confectioners' sugar 2 tablespoons boiling water

Nutrition Info

380.5 calories carbohydrate: 38.4 g cholesterol: 130.4 mg fat: 22.8 g fiber: 0.8 g protein: 7.6 g saturatedFat: 13.7 g servingSize: - sodium: 448.9 mg sugar: 24.8 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F (200 degrees C).
For icing: In small saucepan, melt chocolate and 1 tablespoon butter over low heat. Remove from heat and, with electric mixer, beat in confectioners' sugar and 2 tablespoons hot water. Beat until smooth. Drizzle over filled eclairs.
For shells: In medium saucepan bring 1 cup water to a boil, stir in 1/2 cup butter and salt. Stir until melted. Add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and beat in eggs, one at a time, until smooth. Drop by tablespoons onto baking sheet.
Bake 15 minutes in the preheated oven, then reduce heat to 375 degrees F (190 degrees C) and bake until golden, 10 to 15 minutes. Cool completely.
For filling: In large bowl, beat 1/2 cup of milk, a little at a time, into softened cream cheese, until creamy. Beat in remaining 1 1/2 cups milk and pudding mix. Stir until thick, 1 to 2 minutes. Cut tops off cooled pastry shells and fill. Replace tops.

20 pieces

Cream puffs with a cream cheese filling and chocolate icing.