I decided against chocolate pudding and chose Jello custard flavor that's not instant and needs some cooking. The size is 2.9 ounces, but calls for two cups of milk and, for extra richness, a beaten egg yolk in the mix. I used 1% milk and it requires constant stirring on medium heat until you get a boil, (about ten minutes) then it's poured into a bowl to chill. The result is a wonderful filling that tastes just like French pastry creme. The dough is simple to make on the stove, but requires a lot of heavy mixing as you throughly blend each egg before adding the next. These are not miniature - I had 12 eclairs that puffed to full size - baking timing was exactly right. Used Ghiradelli baking chocolate squares for the frosting and followed the recipe exactly. They took awhile to make, but the results were impressive and delicious! Piled them on a lovely plate and took them to the family's house on Valentines Day. Absolutely would do these again. Wonderful!
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I decided against chocolate pudding and chose Jello custard flavor that's not instant and...