Classic Chocolate Eclairs and all you need to know about making them! This detailed step by step recipe will guide you through the process so that anyone can make delicious eclairs. I also include eclair troubleshooting tips for common recipe pitfalls and frequently asked questions to help you perfect this recipe.<\/p>\n
Ingredients:<\/p>\n
Choux Pastry:<\/p>\n
1 cup water<\/p>\n
\u00bd cup butter<\/p>\n
1 cup all-purpose flour<\/p>\n
\u00bc teaspoon salt<\/p>\n
4 large eggs<\/p>\n
Filling:<\/p>\n
2 \u00bd cups cold milk<\/p>\n
1 (5 ounce) package instant vanilla pudding mix<\/p>\n
1 cup heavy cream<\/p>\n
\u00bc cup confectioners\u2019 sugar<\/p>\n
1 teaspoon vanilla extract<\/p>\n
Icing:<\/p>\n
2 (1 ounce) squares semisweet chocolate<\/p>\n
2 tablespoons butter<\/p>\n
1 cup confectioners\u2019 sugar<\/p>\n
1 teaspoon vanilla extract<\/p>\n
3 tablespoons hot water<\/p>\n
How To Make Classic Chocolate Eclairs:<\/p>\n
Preheat the oven to 450 degrees F (230 degrees C). Grease a cookie sheet; set aside.<\/p>\n
Make choux pastry: Combine water and butter in a medium pot. Bring to a boil, stirring until butter melts completely. Reduce heat to low; add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat.<\/p>\n
Add eggs, one at a time, beating well after each addition until incorporated. Using a spoon or pastry bag fitted with a No. 10 or larger tip, spoon or pipe dough onto the prepared cookie sheet in 1 1\/2\u00d74-inch strips.<\/p>\n
Bake in the preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until the bottoms sound hollow when lightly tapped, about 20 more minutes. Cool completely on a wire rack.<\/p>\n
Make filling: Combine milk and pudding mix in a medium bowl according to package directions. Beat heavy cream with an electric mixer in a separate medium bowl until soft peaks form. Beat in confectioners\u2019 sugar and vanilla. Fold whipped cream into pudding.
\nCut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.<\/p>\n