Courtney and Jaren came over for dinner the other day. Courtney requested eclairs for dessert and I realized that I have never made eclairs before! They tasted delicious, exactly like eclairs should but they were kind of flat so I need to up my pastry piping game in order for them to look like eclairs and not eclair sandwiches. I also learned that night that my son in law Jaren loves eclairs so I have a fun birthday cake planned for him later this year!
1/2 cup butter
1 cup water
1 cup flour
1/4 teaspoon salt
1 small box instant vanilla pudding mix plus milk called for on box
1/2 – 1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla
2 ounces semisweet chocolate
2 tablespoons butter
1 cup powdered sugar
1 teaspoon vanilla
3 tablespoons hot water
1 Preheat oven to 450. Line a baking sheet with parchment paper.
2 For the pastry, in a medium saucepan, combine butter and water. Bring to a boil, stirring until butter melts. Reduce heat to low, add flour and salt. Stir vigorously until mixture leaves sides of pan and starts to form a ball. Remove from heat and add eggs, 1 at a time, beating well to incorporate after each addition. With a spoon or a pastry bag fitted with a #10 or larger tip, spoon or pipe dough onto baking sheet in 1″ x 4″ strips.
3 Bake 15 minutes then reduce heat to 325 for 20 more minutes, bake until hollow sounding when lightly tapped. Pierce each pastry with toothpick or cake tester to release steam and allow to cool on cooling racks.
4 For the filling, make pudding according to package directions. Beat cream, powdered sugar and vanilla with mixer until soft peaks form. Fold whipped cream into pudding. Cut top off pastry shells and fill with pudding.
5 For the icing, melt chocolate and butter over low heat. Stir in powdered sugar and vanilla. Stir in hot water as needed until glaze is smooth and desired consistency. Drizzle over filled eclairs. Refrigerate until ready to serve.
Yield: about 16 eclairs
recipe from All Recipes