2 packages (3 ounces each) vanilla cook-and-serve pudding and pie filling (do not use instant)
3 cups whole milk
6 Tablespoons banana liqueur, optional
1 cup water
½ cup butter
1 cup all-purpose flour
4 eggs, room temperature
1 cup chilled whipping cream
⅓ cup semisweet chocolate chips
¼ cup evaporated milk
1 cup powdered sugar
1 teaspoon light corn syrup
½ teaspoon vanilla extract
Instructions
Heat oven to 400 degrees. Line a large baking sheet with parchment paper; set aside.
Prepare pudding mixes according to package directions except only use 3 cups whole milk, not 4 cups. Remove from heat. Stir in banana liqueur. Cool slightly and refrigerate, covered until cold. (I made early in the day or you can make the night before)
Heat water and butter in a 3-quart saucepan to boiling; reduce heat. Stir in flour. Stir vigorously over low heat until mixture leaves sides of pan and forms a ball. Remove from heat. Beat in eggs, all at once. Beat until smooth.
Shape dough by scant 3 Tablespoonfuls about 3-inches apart on prepared parchment-lined baking sheet (or ungreased baking sheet) into finger-like shapes, 3-1/4 inches long and 1-1/2 inches wide, making 16. Bake about 30-35 minutes or until golden. Cool completely away from drafts.
Beat whipping cream in chilled bowl until stiff. Fold in cold vanilla pudding mixture. Cut large tops off eclairs with a sharp serrated knife. Remove soft dough inside shell by pulling out with your fingers and discard. Fill eclair bottoms with generous amount of filling. It will seem like there is a huge amount of filling but surprisingly it comes out just right. Don't be afraid to fill them each with a lot!
Heat chocolate pieces and evaporated milk over low heat until chocolate is melted. Remove from heat. Stir in powdered sugar, corn syrup, and vanilla until smooth and glossy. Frost eclair tops and place on top of filled bottoms. Chill at least 2 hours, but no longer than 24 hours. Makes 16 eclairs. Note: I frosted the tops first, then made and filled the bottoms, so the filling wouldn't have to sit there while I made the frosting.
Recipe by The Culinary Cellar at https://theculinarycellar.com/sphere-magazine-may-1974/