Chocolate Eclairs
TOTAL TIME: Prep: 45 min. Bake: 35 min. + cooling
YIELD: 9 servings.
With creamy filling and fudgy frosting, this chocolate eclair recipe is extra special. —Jessica Campbell, Viola, Wisconsin
Ingredients
-
1 cup water
-
1/2 cup butter, cubed
-
1/4 teaspoon salt
-
1 cup all-purpose flour
-
4 large eggs
-
FILLING:
-
2-1/2 cups cold 2% 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
-
1.
Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
-
2.
Using a tablespoon or a pastry tube with a #10 or large round tip, form dough into nine 4x1-1/2-in. strips on a greased baking sheet. Bake 35-40 minutes or until puffed and golden. Place on a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs.
-
3.
In a large bowl, beat milk and pudding mix according to package directions. In another bowl, whip cream until soft peaks form. Beat in the confectioners' sugar and vanilla; fold into pudding. Fill eclairs (chill any remaining filling for another use). Replace tops.
-
4.
For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in the confectioners' sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator.
Nutrition Facts
1 eclair: 483 calories, 28g fat (17g saturated fat), 174mg cholesterol, 492mg sodium, 52g carbohydrate (37g sugars, 1g fiber), 7g protein.
© 2024 RDA Enthusiast Brands, LLC