Rating: 4.5 stars
65 Ratings
  • 5 star values: 43
  • 4 star values: 17
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0

Eclairs filled with chocolate pudding and frosted with a semisweet chocolate glaze.

Recipe Summary

prep:
25 mins
cook:
45 mins
additional:
10 mins
total:
1 hr 20 mins
Servings:
12
Yield:
12 eclairs
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare pudding with milk according to package directions. Chill 1 hour in refrigerator.

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  • Preheat oven to 400 degrees F (200 degrees C). Grease baking sheets.

  • In a heavy saucepan, combine 1/2 cup butter, water and salt over medium-high heat. Bring to a boil, then reduce heat to low. Pour in flour all at once and stir vigorously until fully incorporated and mixture forms a ball. Remove from heat, let rest 5 minutes. Then beat in eggs, one at a time, until well combined.

  • Drop dough into twelve equal mounds on baking sheets. Spread each mound into a 4x1/2 inch rectangle.

  • Bake in preheated oven 35 minutes, until golden. Remove from oven and make a one-inch slit in the side of each eclair. Reduce heat to 375 degrees F (190 degrees C). Return eclairs to oven for 10 minutes. Transfer to a wire rack to cool completely.

  • Prepare icing while eclairs are cooling. Heat 2 tablespoons butter with chocolate in a small saucepan over medium heat, stirring until melted. Remove from heat and stir in confectioners' sugar, 2 tablespoons milk and vanilla. Set aside.

  • To assemble: Slice each eclair in half lengthwise. Spoon about 1 tablespoon chocolate pudding into the bottom half of each eclair. Replace tops and frost with chocolate icing. Chill until serving.

Nutrition Facts

240 calories; protein 5.3g; carbohydrates 24.4g; fat 13.9g; cholesterol 91.5mg; sodium 142.3mg. Full Nutrition
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