Chocolate Eclairs II
Cuisine: French
Author: Cookie Madness
Prep time: 40 mins
Cook time: 35 mins
Total time: 1 hour 15 mins
My usual eclair recipe with an easy instant pudding mix filling.
Ingredients
  • 1 stick (8 tablespoons) unsalted butter, cut into chunks
  • 1 cup water
  • 1/2 teaspoon salt plus a pinch (omit if using salted butter)
  • 1 cup bread or all-purpose flour (4.5 oz)
  • 4 large eggs
Filling
  • 3.4 oz box instant pudding mix
  • 1 3/4 cup milk
  • 2/3 of a tub (about 2 cups) whipped topping (can make your own, of course)
Icing
  • 2 oz chopped dark or semisweet chocolate (not chips)
  • 2 tablespoons butter
  • 1 cup powdered sugar, sifted twice
  • 1 teaspoon vanilla
  • 3 tablespoons HOT water
Instructions
  1. Partially melt the butter in a 3 quart saucepan, then add the water and salt. Bring to a boil, then remove from heat and stir in the flour all at once with a wooden spoon.
  2. Return to the stove and cook the mixture for about 3-5 minutes, stirring it around and pushing it up against the sides of the pot, until it dries out a bit.
  3. Transfer to a mixing bowl and let cool for about a minute, then begin beating with mixer to cool it somewhat. Add the first 3 eggs one at a time, beating after each egg. For the fourth egg, crack it into a small cup and beat with a fork. Drizzle in about 2/3 of it or just enough so that the mixture is soft and holds its shape, but not runny. If it seems dry, add all of the egg.
  4. Transfer mixture to a piping bag fitted with a large round tip or use a spoon to form 2 or 3 inch lines of dough (yield will vary depending on size).
  5. Bake at 450 for 15 minutes, then reduce heat to 325 and continue baking for another 20 minutes or until golden brown. Let cool while you make the filling.
  6. Filling: Whisk together pudding mix and milk for about 2 minutes. When pudding thickens, fold in the whipped topping (or sweetened homemade whipped cream).
  7. To fill the eclairs, use a Bismark tip (the long skinny one) and poke it into the pastry. Squeeze it in there and fill. You can also split the eclairs and fill, or hollow out with a poke and use a heavy duty freezer bag with the corner snipped off.
  8. Keep the filled eclairs cold while you make the glaze.
  9. To make the icing, combine the chopped chocolate and butter in a saucepan and heat over medium low, stirring constantly, until melted and smooth. Add the sifted sugar gradually, stirring well (you'll have a thick paste), then add the vanilla and the 3 tablespoons of very hot water, stirring until smooth. Mixture will be runny while warm. Allow it to cool and thicken. I like to pour it into another bowl to speed up the process.
  10. To glaze the eclairs you can put the glaze in a shallow bowl and dip or drizzle it over the tops.
Notes
These freeze well. I like to fill the eclairs and freeze them without the glaze, then glaze while frozen.
Recipe by Cookie Madness at https://www.cookiemadness.net/2009/01/02/chocolate-eclairs-ii/