Chocolate Eclairs
Indulge in these delightful chocolate eclairs, featuring crispy pastry, creamy vanilla filling, and rich chocolate icing.
Ingredients
For the Choux Pastry
- 1 cup water
- ½ cup butter
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 4 large eggs
For the Filling
- 2 ½ cups cold milk
- 1 (5 ounce) package instant vanilla pudding mix
- 1 cup heavy cream
- ¼ cup confectioners' sugar
- 1 teaspoon vanilla extract
For the Icing
- 2 (1 ounce) squares semisweet chocolate
- 2 tablespoons butter
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 3 tablespoons hot water Add more for desired consistency.
Instructions
Preparation of Pastry
- Preheat the oven to 450°F (230°C). Grease a cookie sheet and set it aside.
- In a medium pot, combine water and butter. Bring to a boil, then reduce heat and add flour and salt. Stir until it forms a stiff ball, then remove from heat.
- Beat in the eggs one at a time until fully incorporated.
- Spoon or pipe the mixture onto the cookie sheet in strips.
- Bake for 15 minutes, then reduce the heat to 325°F (165°C) and bake until the eclairs sound hollow when tapped. Let them cool on a wire rack.
Preparation of Filling
- Mix the cold milk and pudding mix together.
- Beat the heavy cream and fold it into the pudding.
- Fill the cooled eclairs with this pudding mixture.
Preparation of Icing
- Melt the chocolate and butter together.
- Stir in the confectioners' sugar and vanilla, then add hot water until you reach your desired consistency.
- Drizzle this icing over the filled eclairs and refrigerate until ready to serve.
Notes
Store leftover chocolate eclairs in an airtight container in the refrigerator. They are best enjoyed within a couple of days, as the pastry can become soggy over time.