In the summer around 15 years ago we went to my Aunt Darla and Uncle Bill's house for dinner. My Aunt had eclairs to go with our dinner (all I can remember is playing in the basement and the eclairs. Guess nothing important happened). They were amazing. I don't remember eating eclairs before that and the frozen ones at the store just don't compare! So, I decided to try and make them myself and I succeeded:
SHELL:
1/2 cup butter
1 cup water
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
VANILLA FILLING:
1 (5 ounce) package instant vanilla pudding mix
2-1/2 cups cold milk
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
CHOCOLATE TOPPING:
2 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1 cup confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons hot water
Preheat oven to 450 degrees F. Grease a cookie sheet. In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips (I cut a whole in the bottom of a pastry bag at the size I thought would be correct and it worked well). Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Pierce ends of pastry with fork and cool completely on a wire rack.
For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until ready to serve.
Yields: 9 Eclairs
SHELL:1/2 cup butter
1 cup water
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
VANILLA FILLING:
1 (5 ounce) package instant vanilla pudding mix
2-1/2 cups cold milk
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
CHOCOLATE TOPPING:
2 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1 cup confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons hot water
Preheat oven to 450 degrees F. Grease a cookie sheet. In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips (I cut a whole in the bottom of a pastry bag at the size I thought would be correct and it worked well). Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Pierce ends of pastry with fork and cool completely on a wire rack.
For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until ready to serve.
Yields: 9 Eclairs
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