Eclairs

Shell:

1/2 cup butter

1 cup water

1 cup all-purpose flour

1/4 teaspoon salt

4 eggs

Preheat oven to 450 degrees. Grease a cookie sheet. In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a 2 tsp size cookie scooper spoon dough onto cookie sheet. Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees and bake 15 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.

Filling:

1 (5 ounce) package instant vanilla

pudding mix

2 1/2 cups cold milk

1 cup heavy cream
1/4 cup confectioners' sugar

1 teaspoon vanilla extract

Combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding.Using a pastry bay pipe filling into shell.

Icing:

4 Tbsp cocoa
6 Tbsp butter
3 Cups powdered sugar
2 Tsp vanilla
6 Tbsp water

Cream butter, vanilla and water. Mix dry ingredients. Add to Creamed ingredients. Spread on top of eclair.

FRUIT TART

Pat-in-the-Pan Butter Crust:

1 1/2 Cups all-purpose flour
1/2 Tsp Salt
8 Tbsp unsalted butter, softened, cut into 8 pieces
2 to 3 Tbsp heavy cream

Position a rack in the center of the oven.  Preheat oven to 400 degrees. Whisk together in a bowl or process for 10 seconds in a food processor: Flour and 1/2 tsp of salt. Add: butter. Mash with the back of a fork or process in a food processor until the mixture resembles coarse crumbs. Drizzle over the top heavy cream. Stir or process until the crumbs look damp and hold together when pinched. Transfer the mixture to a 9-inch pie pan or 91/2 or 10 inch two-piece tart pan. Pat evenly over the bottom and sides with your fingertips. If making a pie, form a crust edge and crimp or flute. Prick the bottom and sides with a fork. Bake until the crust is golden brown, 18 to  22minutes, pricking the bottom once or twice if it bubbles. If you are filling the crust with an uncooked mixture that requires further baking, whisk together: 1 large egg yolk and a pinch of salt.  Brush it he inside of the crust with the egg yolk glaze. Return to the oven and bake until the egg glaze sets, 1 to 2 minutes. Let crust cool completely. 

To moisture-proof the crust, brush over the bottom: 3 Tbsp currant, raspberry, or strawberry jelly, melted, or 1 Tbsp unsalted butter, softened. Refrigerate the shell for 10 minutes to set the glaze or butter.

Filling:

1.5 oz Vanilla Instant pudding 
2 cups fruit

Make pudding according to instructions on the box. Spread the pudding evenly over the crust and arrange in a single layer: whole small berries, sliced strawberries, or thinly sliced fruit. If you wish, brush the fruit lightly with: 2 to 3 Tbsp jelly, melted. If not serving immediately, store in the refrigerator for no longer then 6 hours.