Time
0 min
Serving
9 persons
Calories
476
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
-
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 1/2x4-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.
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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.