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.

📝 Ingredients

• 1 cup water
• 1/2 cup butter
• 1 cup all-purpose flour
• 4 large eggs
• 3.4 oz instant vanilla pudding mix
• 2 cups cold milk
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 4 oz semi-sweet chocolate
• 1/3 cup heavy cream
• 2 teaspoons butter

👨‍🍳 Instructions

1. 1Preheat oven to 400º F.
2. 2In 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.
3. 3Beat in all of the eggs at once. Continue beating until smooth.
4. 4Fill 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.
5. 5With damp fingers, you can smooth out any bumps from the piping.
6. 6Bake 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.
7. 7To prepare the filling - In a large bowl, whisk pudding mix and milk together for 2 minutes. Set aside.
8. 8In 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.
9. 9Once 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.
10. 10Once all the eclairs are full prepare the chocolate icing.
11. 11Heat cream to a simmer, but not boiling. Stir in chocolate chips and butter until completely smooth.
12. 12Dip the top of each eclair (or spread the icing over the top) into the chocolate. Set on a baking sheet to let harden.
13. 13Best stored in the fridge, and served chilled.