Classic Chocolate Topped Éclairs
Imagine biting into a Classic Chocolate Topped Éclair. Where each layer. Tells its own sweet story. The light, airy choux pastry. Gives way to a lush vanilla cream. Lovingly whipped to silky perfection. Crowning this delightful creation. Is a smooth chocolate icing. Rich and glossy. Drizzled with just enough decadence. Made from scratch. With a sprinkle of love. And a dash of Parisian flair. These eclairs are not just a treat. They're a tiny, edible celebration. Of life’s sweeter moments. Perfect for sharing. Or savoring solo. Each bite is a testament. To the joys of baking. And the pleasures of indulgence.
9 Servings
Ingredients
Choux Pastry:
- 1 c water
- 1/2 c 8 tbsp butter
- 1 c all-purpose flour
- 1/4 tsp salt
- 4 large eggs
Filling:
- 2 1/2 c cold milk
- 1 5 oz package instant vanilla pudding mix
- 1 c heavy cream
- 1/4 c confectioners' sugar
- 1 tsp vanilla extract
Icing:
- 2 1 oz each squares semisweet chocolate
- 2 tbsp butter
- 1 c confectioners' sugar
- 1 tsp vanilla extract
- 3 tbsp hot water
Instructions
Prepare Oven and Baking Sheet:
- Preheat the oven to 450 degrees F (230 degrees C).
- Grease a cookie sheet and set aside.
Make Choux Pastry:
- In a medium pot, bring 1 cup of water and 1/2 cup of butter to a boil.
- Add 1 cup of flour and 1/4 teaspoon of salt. Stir vigorously until the mixture forms a stiff ball and pulls away from the sides of the pot.
- Remove from heat. Add eggs one at a time, beating well after each addition.
Bake Pastry:
- Spoon or pipe the dough onto the prepared cookie sheet in 1 1/2x4-inch strips.
- Bake at 450 degrees F for 15 minutes.
- Reduce the oven temperature to 325 degrees F (165 degrees C) and bake for another 20 minutes until hollow sounding when tapped. Let cool completely.
Prepare Filling:
- In a bowl, mix 2 1/2 cups of milk with vanilla pudding mix according to package instructions.
- In a separate bowl, whip 1 cup of heavy cream with 1/4 cup of confectioners' sugar and 1 teaspoon of vanilla extract until soft peaks form.
- Fold the whipped cream into the pudding.
Fill Éclairs:
- Cut the tops off the cooled pastry shells.
- Spoon or pipe the pudding mixture into the shells. Replace the tops.
Make Icing:
- Melt 2 squares of chocolate and 2 tablespoons of butter in a saucepan over low heat.
- Stir in 1 cup of confectioners' sugar and 1 teaspoon of vanilla extract.
- Add 3 tablespoons of hot water, one at a time, until the icing is smooth and reaches your desired consistency.
Finish:
- Drizzle the chocolate icing over the filled eclairs.
- Store in the refrigerator until ready to serve.
Notes
To transform these Classic Chocolate Topped Éclairs. Into a gluten-free delight. Simply swap out the all-purpose flour. For a gluten-free flour blend. That's designed for baking. Look for a blend. That includes xanthan gum. As it mimics the elasticity. And stickiness of gluten. Ensuring your choux pastry. Still puffs up beautifully. And retains a tempting, airy texture. Always sift the flour. To prevent clumping. And ensure even mixing. Enjoying exquisite eclairs. Without the gluten. IIs not only possible. But also utterly delicious!