Butterfly Eclairs Recipe

Heat water and butter or margarine to boiling in medium-size saucepan. Stir in flour and salt all at once with a wooden spoon; continue stirring vigorously about 2 minutes, or until batter forms a thick smooth ball that follows spoon around pan. Remove from heat; cool slightly; beat in eggs, 1 at a time, until mixture is thick and shiny-smooth. Shape batter, 1 tablespoon at a time, into thin strips, about 1 inch apart on ungreased cookie sheets.

Bake in hot oven (400 F) for 30 minutes, or until puffed and lightly golden. Remove at once from cookie sheets; cool completely on wire racks.

Prepare vanilla-pudding mix with skim milk, following label directions; chill. Cut a slice across top of each eclair and lift off. Scoop out any bits of soft dough from inside bottoms with tip of teaspoon. Fill each with 1 rounded tablespoon of pudding. Cut each top in half cross wise; push pieces into budding in shell, butterfly style. Garnish each with half a fresh strawberry, if you like.