Classic Chocolate Eclairs
Ingredients:
Choux Pastry:
1 cup water
½ cup butter
1 cup all-purpose flour
¼ teaspoon salt
4 large eggs
Filling:
2 ½ cups cold milk
1 (5 ounce) package instant vanilla pudding mix
1 cup heavy cream
¼ cup confectioners’ sugar
1 teaspoon vanilla extract
Icing:
2 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1 cup confectioners’ sugar
1 teaspoon vanilla extract
3 tablespoons hot water
How To Make Classic Chocolate Eclairs:
Preheat the oven to 450 degrees F (230 degrees C).
Grease a cookie sheet; set aside.
Make choux pastry: Combine water and butter in a
medium pot. Bring to a boil, stirring until butter melts
completely. Reduce heat to low; 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 after each addition
until incorporated. Using a spoon or pastry bag fitted
with a No. 10 or larger tip, spoon or pipe dough onto the
prepared cookie sheet in 1 1/2×4-inch strips.
Bake in the preheated oven for 15 minutes. Reduce heat
to 325 degrees F (165 degrees C) and continue baking
until the bottoms sound hollow when lightly tapped,
about 20 more minutes. Cool completely on a wire rack.
Make filling: Combine milk and pudding mix in a
medium bowl according to package directions. Beat
heavy cream with an electric mixer in a separate
medium bowl until soft peaks form. Beat in
confectioners’ sugar and vanilla. Fold whipped cream
into pudding
Cut tops off of cooled pastry shells with a sharp knife.
Fill shells with pudding mixture and replace tops.
Make icing: Melt chocolate and butter in a medium
saucepan over low heat. Stir in confectioners’ sugar and
vanilla. Stir in hot water, 1 tablespoon at a time, until
icing is smooth and has reached desired consistency.
Remove from heat and cool slightly.
Drizzle chocolate icing over filled eclairs. Store in the
refrigerator until serving.
Enjoy your Classic Chocolate Eclairs.