1/2 c. butter
1/4 tsp. salt
1 c. all-purpose flour
4 eggs
1 (3 or 3 1/4 oz.) pkg. vanilla pudding mix
1/4 tsp. almond extract
1 c. heavy whipping cream, whipped
Chocolate glaze (below)

1. Prepare eclair shells. Preheat oven to 375 degrees. Grease large cookie sheet. In 3 quart saucepan over high heat, heat 1 cup water, butter and salt until butter melts and mixture boils. Reduce heat to low; with wooden spoon vigorously stir in flour until mixture forms a ball and leaves side of pan, remove from heat. Let cool a minute or two.

2. Beat eggs into mixture until thoroughly blended. Drop paste by 1/4 cupfuls onto cookie sheets, 2 inches apart, and in rows 6 inches apart. With small spatula, spread each mound of paste into a 5 x 3/4 inch rectangle, rounding edges. Bake 40 minutes or until lightly browned. Cut slit in side of each shell and bake 10 minutes longer. Cool shells on wire rack.

3. Meanwhile, for filling, prepare pudding mix as label directs, but add almond extract. Cover surface with waxed paper. Refrigerate until chilled. Gently fold in whipped cream.

4. Slice about 1/3 from top of each shell and fill bottom of shell with filling; replace tops and spread with chocolate glaze. Refrigerate until serving time. Makes 10 eclairs.

CHOCOLATE GLAZE: In small saucepan over low heat, melt 2 squares semi-sweet chocolate and 2 tablespoons butter, stirring constantly. Stir in one cup confectioners' sugar and 3 tablespoons milk until smooth.