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Chocolate Eclairs - by
This chocolate eclairs recipe is loaded with creamy filling and has flaky pastry.
Ingredients
- 1/2 cup of butter
- 1 cup of water
- 1 cup of plain all-purpose flour
- 1/4 teaspoon of salt
- 4 eggs, beaten
Filling
- 1 packet of vanilla instant pudding mix
- 2 1/2 cups of milk
- 1 cup of whipping cream
- 1/4 cup of sugar
- 1 teaspoon of vanilla extract
Chocolate Icing
- 1 oz of chocolate
- 2 tablespoons of butter
- 1 cup of sugar
- 2-3 tablespoons of hot water
Cooking Instructions
Preheat the oven to 450 ° F (240 ° C).
Combine the butter and water in a hot saucepan, stirring constantly until the butter is melted. It will be ready when it comes to a boil and the butter is foaming.
Reduce the heat and then add the flour and salt to the mixture, stirring constantly until the mixture forms a stiff ball.
Remove from the heat and then add the eggs, one at a time, beating well after each addition.
Using a pastry tube or a tablespoon, spoon or pipe the dough into 4 x 1 1/2 inch wide strips on lightly greased baking paper.
Bake in the oven for 15 minutes, then reduce the temperature to 325 ° F (160 ° C) and bake for a further 20 minutes. Allow to cool down on a wire rack.
To make the filling, combine the pudding mix and milk. Mix the ingredients according to packet instructions.
Using a different mixing bowl, add the whipping cream and whip until soft peaks form. Add the sugar and vanilla, beat and fold into the pudding mixture.
Fill the pastry shells with cream mixture.
To make the chocolate icing, combine the chocolate and butter in a saucepan until melted over low heat. Stir in sugar. Add hot water until icing is smooth. Allow to cool down slightly and then spread over the chocolate eclairs.
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