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Original Chocolate Eclairs

Chef.at.Home's picture
Chocolate Eclairs are wonder invention using chocolate. As popularly known, there are two ways to enjoy this divine pastry filled with vanilla flavored cream and frosted with a rich layer of chocolate. Pop it into your mouth and let its creamy chocolaty opulence last in your mouth for a while. Otherwise, if you can't resist the temptation of reaching the soft core don't wait for the shell to dissolve, just bite into it! Though ephemeral, the euphoria will blow your mind out ! Try these Chocolate Eclairs and come back here to let me know if you like them.
Ingredients
  Water 1 Cup (16 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  All purpose flour 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Eggs 4
  Instant vanilla pudding mix 5 Ounce (1 Package)
  Cold milk 1⁄2 Cup (8 tbs)
  Whipping cream 1 Cup (16 tbs)
  Confectioners sugar 1⁄4 Cup (4 tbs)
  Vanilla extract 1 Teaspoon
  Semi-sweet chocolate square 2 Ounce (Two 1 Ounce Square)
  Butter/Margarine 2 Tablespoon
  Hot water 2 Tablespoon
Directions

In a saucepan, bring water and butter to a boil, stirring constantly until butter melts.
Reduce heat to low; add the flour and salt.
Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball.
Remove from the heat; add eggs, one at a time, beating well after each addition until batter becomes smooth.
Using a tablespoon or a pastry tube with a No.
10 or larger tip, form dough into 4-in.x 1-1/2-in.strips on a greased baking sheet.
Bake at 400° for 35-40 minutes or until puffed and golden.
Immediately cut a slit in each to allow steam to escape.
Cool on a wire rack.
In a mixing bowl, beat pudding mix and milk according to package directions.
In another mixing bowl, whip the cream until soft peaks form.
Beat in sugar and vanilla; fold into pudding.
Split eclairs; remove soft dough from inside.
Fill eclairs (chill any remaining filling for another use).
For frosting, melt chocolate and butter in a saucepan over low heat.
Stir in sugar and enough hot water to achieve a smooth consistency.
Cool slightly.
Frost eclairs.
Store in the refrigerator.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Interest: 
Everyday

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