Chocolate Eclairs with Pudding Filling
Crisp choux pastry shells filled with a light vanilla pudding cream and topped with a glossy chocolate glaze.
Equipment
- Medium pot
- Piping bag with a wide tip
- Baking sheet
- Wire rack
- Electric mixer
- Skewer
Ingredients
Main Ingredients
- 1 cup water
- ½ cup butter cut into pieces
- 1 cup all purpose flour
- ¼ tsp kosher salt
- 4 large eggs
- 2 ½ cup cold whole milk
- 1 package instant vanilla pudding mix about 5 oz
- 1 cup heavy cream cold
- ¼ cup powdered sugar for the cream
- 1 tsp vanilla extract for the cream
- 2 oz semisweet chocolate chopped
- 2 tbsp butter for the glaze
- 1 cup powdered sugar for the glaze
- 1 tsp vanilla extract for the glaze
- 3 tbsp hot water plus more as needed
Instructions
Cooking
- Make the dough. Boil the water and butter, stir in the flour and salt until a ball forms, cool 5 minutes, then beat in the eggs one at a time.
- Pipe and bake. Pipe 4 inch strips on a greased sheet, bake at 450 degrees F for 15 minutes, then at 325 degrees F for 20 minutes until golden and hollow.
- Vent and cool. Poke each shell with a skewer and cool completely on a wire rack.
- Make the filling. Whisk the milk and pudding mix until thick, then fold in the cream whipped with powdered sugar and vanilla.
- Fill and glaze. Fill the shells, then top with the glaze made from melted chocolate, butter, powdered sugar, vanilla, and hot water.
- Chill. Refrigerate until the glaze sets and serve cold.
Notes
Substitutions: Use chocolate pudding mix for a double chocolate version.
Tips: Dry the dough well and keep the oven closed. Fill just before serving.
Storage: Refrigerate filled eclairs up to 2 days. Do not freeze filled eclairs.