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Eclairs

Recipes > Eclairs

Eclairs

Recipe by RedmanShop

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RedManShop
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These eclairs are always a hit! My family loves these eclairs and requests them all the time. I usually make them as dessert whenever we have company coming.

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Prep

30 mins

Bake

50 mins

Total

1 hr 20 mins

Yield

9 eclairs

Ingredients

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Choux Pastry:

  • Water — 1 cup
  • Butter — ½ cup
  • All-Purpose Flour — 1 cup
  • Salt — ¼ teaspoon
  • Large Eggs — 4

Filling:

  • Cold Milk — 2 ½ cups
  • Instant Vanilla Pudding Mix — 1 (5 ounce) package
  • Heavy Cream — 1 cup
  • Confectioners’ Sugar — ¼ cup
  • Vanilla Extract — 1 teaspoon

Icing:

  • Semisweet Chocolate — 2 (1 ounce) squares
  • Butter — 2 tablespoons
  • Confectioners’ Sugar — 1 cup
  • Vanilla Extract — 1 teaspoon
  • Hot Water — 3 tablespoons

Featured Products

REDMAN Butter Salted 250g (#68327)

REDMAN Butter Salted 250g (#68327)

$5.40

PLAIN FLOUR UNBLEACHED 1KG (#1242)

PLAIN FLOUR UNBLEACHED 1KG (#1242)

$2.65

COARSE SALT 100G (#66401)

COARSE SALT 100G (#66401)

$3.35

UHT FULL CREAM MILK 3.5% 1L (#1938)

UHT FULL CREAM MILK 3.5% 1L (#1938)

$3.35

Instructions

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  1. Preheat the oven to 450 degrees F (230 degrees C). Grease a cookie sheet; set aside.
  2. Make choux pastry: Combine water and butter in a medium pot. Bring to a boil, stirring until butter melts completely. Reduce heat to low; add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat.
  3. Add eggs, one at a time, beating well after each addition until incorporated. Using a spoon or pastry bag fitted with a No. 10 or larger tip, spoon or pipe dough onto the prepared cookie sheet in 1 1/2×4-inch strips.
  4. Bake in the preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until the bottoms sound hollow when lightly tapped, about 20 more minutes. Cool completely on a wire rack.
  5. Make filling: Combine milk and pudding mix in a medium bowl according to package directions. Beat heavy cream with an electric mixer in a separate medium bowl until soft peaks form. Beat in confectioners’ sugar and vanilla. Fold whipped cream into pudding.
  6. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
  7. Make icing: Melt chocolate and butter in a medium saucepan over low heat. Stir in confectioners’ sugar and vanilla. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat and cool slightly.
  8. Drizzle chocolate icing over filled eclairs. Store in the refrigerator until serving.

Tips

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Shop This Recipe

PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.65

ICING SUGAR SNOW WHITE 1KG (#1410)

3.95

UHT FULL CREAM MILK 3.5% 1L (#1938)

3.35

COOKING (CREAM ALTERNATIVE) 1KG (#12225)

6.80

COARSE SALT 100G (#66401)

3.35

VANILLA EXTRACT 2 FOLD 33ML (#67819)

8.00

REDMAN Butter Salted 250g (#68327)

5.40

CHOC DARK COMPOUND BLOCK SEMI SWEET 1KG (#102499)

13.10

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