Homemade Eclairs
Kamis, 04 Juli 2019
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These Homemade Eclairs are simple, delicious and a show stopper wherever they go. The pastry is buttery and light. The filling is creamy and delightful. It is frosted with a rich silky chocolate frosting.
Ingredients
ECLAIR PASTRY SHELLS
- ¾ cup butter
- 1½ cups water
- 1½ cups flour
- ½ teaspoon salt
- 1 Table spoon sugar
- 6 eggs, room temperature
FILLING
- 2 cups heavy whipping cream
- ¼ cup sugar
- 5.1 ounce vanilla instant pudding
- 2 cups milk
FROSTING
- ¾ cup milk chocolate chips
- ¼ cup butter
- 2 cups powdered sugar
- 3 Tablespoons cocoa
- ⅓ cup milk
Instructions
ECLAIR PASTRY SHELLS
Instructions for eclairs:
- Preheat oven to 400 degrees F.
- Line cookie sheet with parchment paper.
- In a medium size sauce pan bring butter and water to a boil.
- Add flour, salt and sugar and mix well with a wooden spoon over medium heat for 1 minute.
- Remove from the stovetop and allow to cool for 5 minutes.
- With an electric mixer add eggs one at a time, mixing well after each egg.
- Spoon dough into a large pastry bag or a Zip-lock bag. Cut off the tip, about ½ inch.
- Pipe dough in 3" strips, coming back over the top for 2 layers of dough.
- Bake for 20 to 25 minutes. (Time may vary depending on the calibration of your oven.) Eclairs should be golden brown in color and feel hollow.
- Cool completely on wire rack.
FILLING
- In a medium size bowl, beat whipping cream and sugar until stiff peaks form.
- In a separate bowl mix pudding and milk together. Mix well and chill in refrigerator for 5 minutes.
- Fold whipping cream into the pudding and spoon filling into pastry bag. Use a decorating tip with about an ⅛" opening.
- Using the end of the decorating tip, puncture a hole into the long end of the éclair and fill the éclair until it is full. I usually poke a hole in both ends of the éclair to make sure it is completely filled.
FROSTING
- Melt chocolate chips and butter together in a microwave safe bowl, stirring about every 30 seconds until completely smooth.
- Add powdered sugar, cocoa, and milk and mix well.
- Frost each éclair with a strip of frosting down the center of each éclair. I usually pipe it over the top to keep it looking neater.
- Keep refrigerated.
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