Chocolate Eclairs
Creamy, crisp, and decadently chocolatey — these Chocolate Eclairs are the kind of dessert that makes every coffee break feel like a celebration.
Servings: 12 servings
Equipment
- Mixing Bowl
- Saucepan
- Cookie Sheet
- Piping Bag
Ingredients
Ingredients
- 1 cup Water
- 1/2 cup Butter
- 1 cup All-purpose flour
- 1/4 teaspoon Salt
- 4 large Eggs, room temperature
- 2 1/2 cups Cold milk
- 1 5-ounce package Instant vanilla pudding mix
- 1 cup Heavy cream, cold
- 1/4 cup Confectioners' sugar
- 1 teaspoon Vanilla extract (for whipped cream)
- 2 1-ounce squares Semisweet chocolate
- 2 tablespoons Butter
- 1 cup Confectioners' sugar (for icing)
- 1 teaspoon Vanilla extract (for icing)
- 3 tablespoons Hot water Adjust for icing consistency
Instructions
- Preheat your oven to 450°F (230°C). Grease a cookie sheet and set it aside.
- In a medium pot, combine 1 cup water and 1/2 cup butter and bring to a boil, stirring until the butter is melted.
- Lower the heat, add 1 cup all-purpose flour and 1/4 teaspoon salt, and stir vigorously until it forms a smooth ball. Remove from heat and let it cool for a minute.
- Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should be glossy and pipeable.
- Using a spoon or pastry bag, pipe the mixture onto the prepared cookie sheet in strips about 1.5 inches by 4 inches long. Leave space between each strip as they will expand.
- Bake in the preheated oven for 15 minutes, then reduce the heat to 325°F (165°C) and bake for an additional 20 minutes, until the bottoms sound hollow and the shells are golden. Cool completely on a wire rack.
- In a medium bowl, combine 2 1/2 cups cold milk and 1 (5-ounce) package instant vanilla pudding mix according to package directions; whisk until thickened.
- In another bowl, beat 1 cup heavy cream until soft peaks form. Fold in 1/4 cup confectioners' sugar and 1 teaspoon vanilla extract gently to stabilize the whipped cream.
- Fold the whipped cream into the prepared pudding mixture until smooth and airy. This creates a light, creamy filling.
- Cut the tops off the cooled pastry shells. Fill the shells with the pudding mixture using a spoon or piping bag and replace the tops.
- In a saucepan, melt 2 (1-ounce) squares semisweet chocolate and 2 tablespoons butter over low heat, stirring until smooth. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla extract. Gradually add 3 tablespoons hot water until reaching the desired icing consistency — glossy but pourable.
- Drizzle or spread the chocolate icing over the filled eclairs and let cool. Serve chilled or at room temperature.
Notes
Store filled eclairs in an airtight container in the refrigerator for up to 2–3 days. The shells will soften over time; they are best eaten within 24 hours.