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Ingredients
Choux Pastry:
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1 cup water
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½ cup butter
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1 cup all-purpose flour
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¼ teaspoon salt
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4 large eggs
Filling:
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2 ½ cups cold milk
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1 (5 ounce) package instant vanilla pudding mix
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1 cup heavy cream
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¼ cup confectioners' sugar
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1 teaspoon vanilla extract
Icing:
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2 (1 ounce) squares semisweet chocolate
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2 tablespoons butter
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1 cup confectioners' sugar
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1 teaspoon vanilla extract
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3 tablespoons hot water
Directions
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Preheat the oven to 450 degrees F (230 degrees C). Grease a cookie sheet; set aside.
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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.
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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 1/2x4-inch strips.
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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.
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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' sugar and vanilla. Fold whipped cream into pudding.
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Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
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Make icing: Melt chocolate and butter in a medium saucepan over low heat. Stir in confectioners' sugar and vanilla. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat and cool slightly.
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Drizzle chocolate icing over filled eclairs. Store in the refrigerator until serving.
Editor's Note:
Instead of pudding, you can fill the eclairs with a combination of pastry cream or whipped cream. You can find lots of pastry cream recipes on this site.
Nutrition Facts (per serving)
476 | Calories |
28g | Fat |
49g | Carbs |
8g | Protein |
Nutrition Facts | |
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Servings Per Recipe 9 | |
Calories 476 | |
% Daily Value * | |
Total Fat 28g | 36% |
Saturated Fat 17g | 85% |
Cholesterol 158mg | 53% |
Sodium 485mg | 21% |
Total Carbohydrate 49g | 18% |
Dietary Fiber 1g | 3% |
Total Sugars 35g | |
Protein 8g | 15% |
Vitamin C 0mg | 0% |
Calcium 117mg | 9% |
Iron 1mg | 8% |
Potassium 174mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.