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Chocolate Lover’s Eclairs

I recently won the grand prize with this eclair recipe at a "Chocolate Lovers Cook-Off" contest in our town. This is one of my favorite desserts. —Janet Davis, Murfreesboro, Tennessee
  • Total Time
    Prep: 35 min. + chilling Bake: 35 min. + cooling
  • Makes
    9 servings

Ingredients

  • 1/2 cup butter, cubed
  • 1 cup water
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs
  • FILLING:
  • 2-1/2 cups cold whole milk
  • 1 package (5.1 ounces) instant vanilla pudding mix
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • CHOCOLATE ICING:
  • 2 ounces semisweet chocolate
  • 2 tablespoons butter
  • 1 cup confectioners' sugar
  • 2 to 3 tablespoons hot water

Directions

  • In a large saucepan, combine butter and water. Bring to a rapid boil, stirring until the butter melts. Reduce heat to low; add flour and salt. Stir vigorously until mixture leaves the sides of the pan and forms a stiff ball. Remove from the heat. Add eggs, one at a time, beating well after each addition.
  • With a tablespoon or a pastry tube fitting with a no. 10 or larger tip, spoon or pipe dough into 4-in.-long x 1-1/2-in.-wide strips on a greased baking sheet.
  • Bake at 450° for 15 minutes. Reduce heat to 325° bake 20 minutes longer. Cool on a wire rack.
  • For filling, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill cooled shells. (Chill remaining pudding mixture for another use.)
  • For icing, melt chocolate and butter in a small saucepan over low heat. Stir in sugar. Add hot water until icing is smooth and reaches desired consistency. Cool slightly. Spread over eclairs. Chill until serving.
Nutrition Facts
1 eclair: 470 calories, 28g fat (17g saturated fat), 174mg cholesterol, 492mg sodium, 48g carbohydrate (34g sugars, 1g fiber), 7g protein.
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