Chocolate Eclairs
Chocolate Eclairs – Light, golden pastry shells filled with creamy vanilla custard and topped with smooth chocolate ganache. A classic bakery-style dessert you can make at home.
Servings: 16
Ingredients
Eclair Pastry
- 1 cup water
- 1/2 cup butter
- 1 cup all-purpose flour
- 4 large eggs
Custard Filling
- 3.4 oz instant vanilla pudding mix
- 2 cups cold milk
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Chocolate Ganache
- 4 oz semi-sweet chocolate
- 1/3 cup heavy cream
- 2 teaspoons butter
Instructions
- Preheat oven to 400º F.
- In a small saucepan bring water and butter to a boil. Stir in the flour, reducing heat to low. Stir vigorously, over low heat for 1 minute, or until the dough forms a ball. Remove from heat.1 cup water, 1/2 cup butter, 1 cup all-purpose flour
- Beat in all of the eggs at once. Continue beating until smooth.4 large eggs
- Fill a piping bag, or a large zip top bag with the pastry batter. Cut off the end, and pipe batter into 4 inch long logs on the baking sheet, at least 2 inches apart.
- With damp fingers, you can smooth out any bumps from the piping.
- Bake for 35-40 minute, until puffed and golden. Use a knife to pierce the end (lets the steam escape and dry out as it cools) and let them cool completely.
- To prepare the filling - In a large bowl, whisk pudding mix and milk together for 2 minutes. Set aside.3.4 oz instant vanilla pudding mix, 2 cups cold milk
- In bowl of an electric mixer, using whisk attachment, beat heavy cream until stiff peaks. Mix in sugar and vanilla. Fold whipped cream and pudding together.1 cup heavy cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
- Once pastry is completely cool you can fill them with the filling. Fill a piping bag, fitted with a medium sized tip with the filling. Poke a hole in the end of the eclair, and pipe in the filling. Alternatively you can use a serrated knife and gently cut them in half lengthwise and spoon or pipe in the filling.
- Once all the eclairs are full prepare the chocolate icing.
- Heat cream to a simmer, but not boiling. Stir in chocolate chips and butter until completely smooth.4 oz semi-sweet chocolate, 1/3 cup heavy cream, 2 teaspoons butter
- Dip the top of each eclair (or spread the icing over the top) into the chocolate. Set on a baking sheet to let harden.
- Best stored in the fridge, and served chilled.
Nutrition
Calories: 257kcal | Carbohydrates: 19g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 122mg | Potassium: 132mg | Fiber: 1g | Sugar: 11g | Vitamin A: 597IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 1mg
