Lazy Chocolate Eclairs

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This is a great recipe that makes pate chou, elcairs and gnocchi.  You can fill with either sweet or savory fillings and add herbs.  Today I was craving chocolate.  Usually make scratch filling and grenache but I was lazy so I used instant pudding spiked with liquor.

1 cup water, 1 cup butter and 1 cup milk. Bring to boil.
1 cup water, 1 cup butter and 1 cup milk. Bring to boil.
Add 2 cups of flour and 1 tsp salt. Lower to medium heat and cook for 15-20 minutes.
Add 2 cups of flour and 1 tsp salt. Lower to medium heat and cook for 15-20 minutes.
Cook out moisture from dough and once it pulls away from pot it is ready to be transferred to mixer.
Cook out moisture from dough and once it pulls away from pot it is ready to be transferred to mixer.
Mix on medium with paddle for 3-5 minutes to cool. Add eggs individually and fully incorporate before adding the next.
Mix on medium with paddle for 3-5 minutes to cool. Add eggs individually and fully incorporate before adding the next.
Should have a glossy finish. Fill pastry bag or if you're lazy, gallon Ziploc. Cut end and form either, long for eclairs, round hives for pate chou or boil water for gnocchi.
Should have a glossy finish. Fill pastry bag or if you’re lazy, gallon Ziploc. Cut end and form either, long for eclairs, round hives for pate chou or boil water for gnocchi.
Egg wash and make sure there are no peaks or they will burn. 400 degrees F for 20 minutes. Follow instructions for instant pudding, add ounce of amaretto, grand marnier and 2 Tbsp cocoa powder.
Egg wash and make sure there are no peaks or they will burn. 400 degrees F for 20 minutes. Follow instructions for instant pudding, add ounce of amaretto, grand marnier and 2 Tbsp cocoa powder.  Cut lengthwise and fill with pudding.

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