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Chocolate Eclairs

When you look through the windows of patisserie shops, you’re almost guaranteed to see a row of glistening, chocolate-covered, cream-filled chocolate eclairs. They are a true classic and I’m yet to come across someone who doesn’t like them. I mean, what’s not to like? Here’s how you can make them yourself at home.

The recipe calls for a store-bought vanilla pudding, but if you're looking for gourmet, here's our recipe for a homemade Créme Anglaise, and here's the one for Créme patisserie

Prep Time 1 hour
Serves: 9
Difficulty Level: Low
Chocolate Eclairs
Ingredients for Chocolate Eclairs:
Unsalted butter - 1/2 cup
Water - 1 cup
Salt - 1/4 tsp.
Eggs - 4
Vanilla pudding mix - 1 5-oz. packet
Whole milk - 2 1/2 cups (cold)
Heavy cream - 1 cup
Confectioners’ sugar - 1 1/4 cups
Vanilla extract - 2 tsp.
Butter - 2 tbsp. (for the chocolate ganache)
Hot water - 3 tbsp.
Dark chocolate - 2 oz.
Method of preparing the Chocolate Eclairs:
  1. Preheat the oven to 450°F (230°C) and grease a cookie tray.
  2. In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until the butter melts completely. Reduce to low heat, and add the flour and salt. Stir vigorously until the mixture starts to form a stiff ball.
  3. Remove from the heat. Add the eggs, one at a time, beating well to incorporate completely after each addition. Using a spoon or a pastry bag fitted with a No. 10 (or larger tip), spoon or pipe the dough onto the cookie sheet in 1 1/2 x 4-inch strips.
  4. Bake for 15 minutes in a preheated oven, then reduce the heat to 325°F (165°C) and bake for 20 minutes longer. Leave to cool completely on a wire rack.
  5. For the filling, combine the pudding mix and milk in a medium bowl according to the package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioner’s sugar and 1 teaspoon of vanilla extract. Fold the whipped cream into the pudding mixture.
  6. Cut the cooled pastry shells in two lengthwise and fill the shells with the pudding mixture.
  7. For the icing, melt the chocolate and 2 tablespoons of butter in a medium saucepan over low heat. Stir in 1 cup of confectioner’s sugar and 1 teaspoon vanilla. Stir in the hot water, one tablespoon at a time, until the ganache is smooth and has reached the desired consistency.
  8. Remove from the heat, cool slightly, and drizzle over the top of your filled eclairs. Refrigerate until it’s time to serve.
Source: Allrecipes.com
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