Eclairs II

    Eclairs II

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    1hr30min


    325 people made this

    About this recipe: My family loves these eclairs and request them all the time. I usually make them as dessert whenever we have company coming, they are always a hit!

    Ingredients
    Serves: 9 

    • 1/2 cup (110g) butter
    • 1 cup (250ml) water
    • 1 cup (125g) plain flour
    • 1/4 teaspoon salt
    • 4 eggs
    • 1 (150g) package instant vanilla pudding mix
    • 2 1/2 cups (625ml) cold milk
    • 1 cup (250ml) thickened cream
    • 1/4 cup (30g) icing sugar
    • 1 teaspoon vanilla extract
    • 2 (30g) squares semisweet chocolate
    • 2 tablespoons (30g) butter
    • 1 cup (125g) icing sugar
    • 1 teaspoon vanilla extract
    • 3 tablespoons (45ml) hot water

    Directions
    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 230 degrees C (450 degrees F). Grease a cookie tray.
    2. In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie tray in 4cmx10cm strips.
    3. Bake 15 minutes in the preheated oven, then reduce heat to 165 degrees C (325 degrees F) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
    4. For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup icing sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
    5. For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup icing sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.

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