Chocolate Lover’s Eclairs

Name: Chocolate Lover's Eclairs
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 8-9 servings.
Ingredients: 1/2 cup butter, cubed; 1 cup water; 1 cup all-purpose flour; 1/4 teaspoon salt; 4 large eggs; FILLING:; 2-1/2 cups cold whole milk; 1 package (5.1 ounces) instant vanilla pudding mix; 1 cup heavy whipping cream; 1/4 cup confectioners' sugar; 1 teaspoon vanilla extract; CHOCOLATE ICING:; 2 ounces semisweet chocolate; 2 tablespoons butter; 1 cup confectioners' sugar; 2 to 3 tablespoons hot water

I recently won the grand prize with this eclair recipe at a "Chocolate Lovers Cook-Off" contest in our town. This is one of my favorite desserts. —Janet Davis, Murfreesboro, Tennessee

Ingredients

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

Directions

In a large saucepan, combine butter and water. Bring to a rapid boil, stirring until the butter melts. Reduce heat to low; add flour and salt. Stir vigorously until mixture leaves the sides of the pan and forms a stiff ball. Remove from the heat. Add eggs, one at a time, beating well after each addition.
With a tablespoon or a pastry tube fitting with a no. 10 or larger tip, spoon or pipe dough into 4-in.-long x 1-1/2-in.-wide strips on a greased baking sheet.
Bake at 450° for 15 minutes. Reduce heat to 325° bake 20 minutes longer. Cool on a wire rack.
For filling, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill cooled shells. (Chill remaining pudding mixture for another use.)
For icing, melt chocolate and butter in a small saucepan over low heat. Stir in sugar. Add hot water until icing is smooth and reaches desired consistency. Cool slightly. Spread over eclairs. Chill until serving.

Nutrition Facts

1 each: 470 calories, 28g fat (17g saturated fat), 174mg cholesterol, 492mg sodium, 48g carbohydrate (34g sugars, 1g fiber), 7g protein.

Originally published as Chocolate Eclairs in Country February/March 1993

Reviews

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Average Rating:

sugarcrystal

Oct 29, 2016

This is the best eclair recipe that I've tried. The pate choux is perfect. My oven seems to bake hotter than it should, so I reduce the baking time by a couple minutes.
A13

Feb 10, 2014

So, so good! I could barely keep my fingers out of the filling and the shells are so light. They are kind of messy when you eat them, so you might want to do so with a fork. So easy.
catlovesbooks

Jun 8, 2011

DELECTABLE! The whole family practically begs me to make it at every holiday. A tad on the messy side, but still delicious.
carolynstowers

Apr 9, 2010

10 minutes before the eclairs are done. I remove the eclairs from the oven and cut a small slit in the top and place back into the oven and allow to cook at 250 degrees for an addition 10 minutes to dry the elair out inside. after the inside has dried out. I remove them from the oven and fill with a pudding mix (using a spoon). I then replace the top slit I removed. Then frost your eclairs and you will have people asking you how in the world did you get the pudding into the eclair.
carolynstowers

Apr 9, 2010

to all the cooks out there, who would like to make this recipe and don't own a pastry bag. I have made eclairs for 30 years. I spoon the dough on to my cookie sheet and use a knive to shape the dough into the size of a candy bar. Mine has always come out wonderful.
andmuffin

Mar 30, 2010

This recipe was very easy to make and was very well liked by my whole family! Instead of using whipped, heavy whipping cream, I folded two cups of cool whip into the pudding and it still turned out really well!