Ingredients
Scale
- 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
- Preheat your oven to 400ยบ F.
- In a saucepan, bring water and butter to a boil. Stir in flour and reduce heat to low. Mix vigorously for 1 minute until a ball forms. Remove from heat.
- Beat in all eggs at once until smooth.
- Fill a piping bag or large zip top bag with the batter. Pipe into logs about 4 inches long on a baking sheet, spacing them at least 2 inches apart.
- Smooth any bumps on the piped batter with damp fingers.
- Bake for 35-40 minutes until golden and puffed. Pierce the ends with a knife to let steam escape and cool completely.
- In a bowl, whisk pudding mix and milk together for 2 minutes and set aside.
- In an electric mixer, whip heavy cream to stiff peaks, then mix in sugar and vanilla. Fold the whipped cream into the pudding until combined.
- Once the pastries are cool, fill them with the cream mixture by piping it into holes or cutting them in half and spooning it in.
- To make the chocolate icing, heat cream until simmering, then stir in chocolate and butter until smooth.
- Dip or spread the chocolate icing over the tops of the eclairs and let them set on a baking sheet.
- Store in the fridge and serve chilled.
Notes
Ensure the pastries cool completely before filling to avoid melting the cream.
For a richer flavor, use high-quality chocolate for the icing.
These eclairs are best enjoyed chilled.
Nutrition
- Serving Size: 1 eclair
- Calories: 205
- Sugar: 7g
- Sodium: 80mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 80mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.