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Chocolate Eclairs Recipe

Chocolate Eclairs Recipe photo by Taste of Home

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With creamy filling and fudgy frosting, these eclairs from Jessica Campbell of Viola, Wisconsin are extra special.

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Chocolate Eclairs Recipe

Prep: 45 min. Bake: 35 min. + cooling

Yield: 9 Servings

45 35 80

Ingredients

1 cup water
1/2 cup butter, cubed
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
FILLING:
2-1/2 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
FROSTING:
2 ounces semisweet chocolate
2 tablespoons butter
1-1/4 cups confectioners' sugar
2 to 3 tablespoons hot water

Directions

In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Using a tablespoon or a pastry tube with a No. 10 or large tip, form dough into 4-in. x 1-1/2-in. strips on a greased baking sheet. Bake at 400° for 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs.
In a large bowl, beat milk and pudding mix according to package directions. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill eclairs (chill any remaining filling for another use).
For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator. Yield: 9 servings.

Cooking for 2: Chocolate-Frosted Eclairs

Nutritional Facts 1 serving (1 each) equals 483 calories, 28 g fat (17 g saturated fat), 174 mg cholesterol, 492 mg sodium, 52 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Chocolate Eclairs in Taste of Home June/July 1996, p67

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Reviews for Chocolate Eclairs

Chocolate Eclairs

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Reviewed on May. 10, 2011 by akiddrn

I made these after seeing them made at a Taste of Home Cooking show. It was alot easier than I thought it would be to make and my husband has been nagging me to make them again! I didn't split them but poked a hole in the end and squirted the filling in. I used a ziplock bag to squirt out the dough to back and another one to fill the eclairs after they baked. I didn't put a pastry tip or anything on the bag either.

Reviewed on Feb. 24, 2010 by mandy0126

These are absolutely delicious. It's a lot easier than I thought it would be and they always turn out perfect.

Reviewed on Jan. 16, 2010 by carolynstowers

The Eclairs was very good. The only adjustment I made was to cut a small slit in the top and placed back into the over at 250 degree for an addition 10 minutes to dry the inside out.

Reviewed on Nov. 11, 2008 by laurie_read

Reviewed on Apr. 02, 2008 by bravabear

Worth the effort! My brother insists I have these whenever he comes over.