Chocolate Eclairs
Grandma used to make chocolate eclairs all the time. Sometimes she would pipe sweetened whipped cream inside instead of the pudding.
Yield: 9 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 cup | water |
| 1/2 cup | butter, cubed |
| 1/4 teaspoon | salt |
| 1 cup | all-purpose flour |
| 4 | eggs |
| filling: | |
| 2 1/2 cups | 2-1/2 cold milk |
| 1 (15.1-ounce) package | instant vanilla pudding |
| 1 cup | heavy whipping cream |
| 1/4 cup | confectioners' sugar |
| 1 teaspoon | vanilla extract |
| frosting: | |
| 2 ounces | semisweet chocolate |
| 2 tablespoons | butter |
| 1 1/4 cups | 1-1/4 confectioners' sugar |
| 2 to 3 | tablespoons hot water |
Directions:
Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Using a tablespoon or a pastry tube with a No. 10 or large tip, form dough into 4x1-1/2-in. strips on a greased baking sheet. Bake 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs.
In a large bowl, beat milk and pudding mix according to package directions. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill eclairs (chill any remaining filling for another use).
For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator. Yield: 9 servings.
Source: tasteofhome.com
