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Eclairs

4

0 min

Eclairs

Eclairs Photo 1

Time

0 min

Serving

9 persons

Calories

476

Rating

4.00★ (448)

Author: Victoria Buriak
These eclairs are always a hit! My family loves these eclairs and requests them all the time. I usually make them as dessert whenever we have company coming.

Ingredients

  • water: 1 cup
  • butter: 0.5 cup
  • all-purpose flour: 1 cup
  • salt: 0.25 tsp
  • eggs: 4 piece
  • ½ cups cold milk: 2 piece
  • instant vanilla pudding mix: 1 pack (5 ounce pack)
  • heavy cream: 1 cup
  • confectioners' sugar: 0.25 cup
  • vanilla extract: 1 tsp
  • squares semisweet chocolate: 2 piece (1 ounce)
  • butter: 2 Tbsp
  • confectioners' sugar: 1 cup
  • vanilla extract: 1 tsp
  • hot water: 3 Tbsp

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 450 degrees F (230 degrees C). Grease a cookie sheet; set aside.
    Eclairs Photo 2
  2. 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.
    Eclairs Photo 3
  3. 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 1/2x4-inch strips.
    Eclairs Photo 4
  4. 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.
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  5. 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.
    Eclairs Photo 6
  6. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
    Eclairs Photo 7
  7. 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.
    Eclairs Photo 8
  8. Drizzle chocolate icing over filled eclairs. Store in the refrigerator until serving.
    Eclairs Photo 9

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