Ingredients for Chocolate Eclairs:
Unsalted butter - 1/2 cup
Water - 1 cup
All-Purpose flour - 1 cup
Salt - 1/4 tsp.
Eggs - 4
Vanilla pudding mix - 1 5-oz. packet
Whole milk - 2 1/2 cups (cold)
Heavy cream - 1 cup
Confectioners’ sugar - 1 1/4 cups
Vanilla extract - 2 tsp.
Butter - 2 tbsp. (for the chocolate ganache)
Hot water - 3 tbsp.
Dark chocolate - 2 oz.
Method of preparing the Chocolate Eclairs:
Preheat the oven to 450°F (230°C) and grease a cookie tray.
In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring
to a boil, stirring until the butter melts completely. Reduce to low
heat, and add the flour and salt. Stir vigorously until the mixture
starts to form a stiff ball.
Remove from the heat. Add the eggs, one at a time, beating well to
incorporate completely after each addition. Using a spoon or a pastry
bag fitted with a No. 10 (or larger tip), spoon or pipe the dough onto
the cookie sheet in 1 1/2 x 4-inch strips.
Bake for 15 minutes in a preheated oven, then reduce the heat to
325°F (165°C) and bake for 20 minutes longer. Leave to cool completely
on a wire rack.
For the filling, combine the pudding mix and milk in a medium bowl
according to the package directions. In a separate bowl, beat the cream
with an electric mixer until soft peaks form. Beat in 1/4 cup
confectioner’s sugar and 1 teaspoon of vanilla extract. Fold the whipped
cream into the pudding mixture.
Cut the cooled pastry shells in two lengthwise and fill the shells
with the pudding mixture.
For the icing, melt the chocolate and 2 tablespoons of butter in a
medium saucepan over low heat. Stir in 1 cup of confectioner’s sugar and
1 teaspoon vanilla. Stir in the hot water, one tablespoon at a time,
until the ganache is smooth and has reached the desired consistency.
Remove from the heat, cool slightly, and drizzle over the top of
your filled eclairs. Refrigerate until it’s time to serve.