CHOCOLATE ÉCLAIRS

1 (5.1 oz) package vanilla instant pudding mix

2 ½ cups milk

1 ¾ cups frozen whipped topping, thawed

Cream Puff Pastry

½ cup butter

1/3 cup buttermilk  (to substitute buttermilk)

3 tblsp cocoa

1 (16 oz) package powdered sugar, sifted

Whisk together pudding mix and milk in a large bowl, and chill 5 mins. Fold in whipped topping.  Spoon into a heavy-duty, zip top plastic bag; seal and chill.

Place Cream Puff Pastry in a heavy-duty, zip-top plastic bag; seal.  Cut ½ inch off one corner, making a 1 inch hole.  Squeeze pastry into 4 ½ inch long strips, 2 ins apart, on an ungreased baking sheet.

Bake at 400° for 30 to 40 mins.  Cool on wire rack.

Frosting:

Bring butter, buttermilk and cocoa to a boil over medium heat; remove from heat.  Gradually add powdered sugar, stir until smooth.

Cut ½ inch hole in end of each éclair with a sharp knife.  Cut ¼ inch hole in corner of bag with pudding mix.  Squeeze into éclairs.  Spread frosting over tops.

(12 to 15)

To substitute buttermilk:

to 1 cup whole milk add 1 tblsp lemon juice or vinegar and let stand for  5 minutes (makes 1 cup)