Chocolate Eclairs
Indulging in a chocolate eclair is like taking a bite into a cloud of creamy bliss. These delightful pastries are filled with a rich vanilla pudding and topped with a shiny layer of chocolate glaze.
Servings: 12 servings
Calories: 280kcal
Equipment
- Medium Pot
- Cookie Sheet
- Mixing Bowl
- Pastry Bag
- Wire Rack
Ingredients
Ingredients for Chocolate Eclairs
- 1 cup water
- 1/2 cup butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 2 1/2 cups cold milk
- 1 5-ounce package instant vanilla pudding mix
- 1 cup heavy cream
- 1/4 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 2 1-ounce squares semisweet chocolate
- 2 tablespoons butter
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 3 tablespoons hot water
Instructions
- Preheat your oven to 450°F (230°C). Grease a cookie sheet and set aside.
- In a medium pot, bring water and butter to a boil. Stir until butter is melted.
- Reduce heat, add flour and salt, and stir vigorously until it forms a dough ball. Remove from heat.
- Beat in eggs one at a time until fully incorporated.
- Pipe or spoon the dough onto the cookie sheet into 1.5 x 4-inch strips.
- Bake for 15 minutes at 450°F, then reduce temperature to 325°F (165°C) and bake for an additional 20 minutes.
- Cool completely on a wire rack.
- Prepare the filling by mixing cold milk and pudding mix according to package directions.
- In another bowl, whip heavy cream until soft peaks form, then fold in confectioners' sugar and vanilla.
- Cut tops off the cooled pastries and fill with the pudding mixture. Replace tops.
- For the glaze, melt chocolate and butter in a saucepan over low heat.
- Stir in confectioners' sugar, vanilla, and hot water until smooth.
- Drizzle over filled eclairs and allow to set before serving.
Notes
Store eclairs in an airtight container in the fridge for up to 3 days. Freeze unfilled eclairs for up to 2 months. Serve chilled or at room temperature.
Nutrition
Calories: 280kcal | Fat: 18g