Classic Eclairs Recipe

Ingredients

• 1 cup water
• 0.5 cup butter
• 1 cup all-purpose flour
• 0.25 teaspoon salt
• 4 large eggs
• 2.5 cups cold milk
• 1 (5 ounce) package instant vanilla pudding mix
• 1 cup heavy cream
• 0.25 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 2 (1 ounce) squares semisweet chocolate
• 2 tablespoons butter
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 3 tablespoons hot water

Instructions

1. Preheat your oven to 450 degrees F (230 degrees C). Lightly grease a cookie sheet and set it aside.
2. Prepare the choux pastry: In a medium saucepan, combine water and butter. Heat over medium heat, stirring until the butter is fully melted and the mixture comes to a boil. Reduce the heat to low, then add the flour and salt. Stir quickly and constantly until the mixture forms a stiff ball that pulls away from the sides of the pan. Take the pan off the heat.
3. Incorporate the eggs by adding them one at a time, making sure to mix well after each addition until fully combined. Use a spoon or a pastry bag fitted with a large tip (No. 10 or larger) to spoon or pipe the dough onto the prepared cookie sheet, forming strips that are approximately 1 1/2x4 inches in size.
4. Bake in the preheated oven for 15 minutes. Then, reduce the oven temperature to 325 degrees F (165 degrees C) and continue baking for about 20 more minutes, or until the bottoms of the eclairs sound hollow when lightly tapped. Transfer to a wire rack to cool completely.
5. Prepare the filling: In a medium bowl, combine milk and pudding mix, following the instructions on the package. In a separate medium bowl, use an electric mixer to beat heavy cream until soft peaks form. Add confectioners' sugar and vanilla extract, and continue beating until combined. Gently fold the whipped cream into the pudding mixture.
6. Using a sharp knife, carefully cut the tops off of the cooled pastry shells. Fill each shell generously with the prepared pudding mixture and replace the tops.
7. Prepare the icing: In a medium saucepan over low heat, melt the chocolate and butter. Stir in confectioners' sugar and vanilla extract. Add hot water, 1 tablespoon at a time, stirring until the icing is smooth and reaches your desired consistency. Remove the saucepan from the heat and let the icing cool slightly.
8. Drizzle the chocolate icing over the filled eclairs. Refrigerate until ready to serve.

Nutrition

• Calories: 476 kcal
• Fat Content: 28 g
• Fiber Content: 1 g
• Sugar Content: 35 g
• Sodium Content: 485 mg
• Protein Content: 8 g
• Cholesterol Content: 158 mg
• Carbohydrate Content: 49 g
• Saturated Fat Content: 17 g
• Unsaturated Fat Content: 0 g