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.
Ingredients for Chocolate Eclairs:
Method of preparing the Chocolate Eclairs:
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Preheat the oven to 450°F (230°C) and grease a cookie tray.
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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.
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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.
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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.
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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.
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Cut the cooled pastry shells in two lengthwise and fill the shells with the pudding mixture.
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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.
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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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