Friday, October 26, 2012


Eclairs are one of my favorite desserts but every time I've ever eaten them they were from a bakery. There is something scary about making your own... but there shouldn't be.

I found a recipe on allrecipes and decided to try this recipe out. It turned out awesome! I only changed a couple of things.

The eclairs themselves turned out flaky and light. They had a ton of little air pockets inside to hold the custard. The custard is a "cheat" custard since it starts with instant pudding but that's why it's great. It only took a couple of minutes to put together.

Yields 10 four inch eclairs

For the dough:

1 stick unsalted butter (1/2 c.)
1 c. water
1 c. flour
1/4 tsp. salt
4 large eggs

For the custard:

1 box instant vanilla pudding
1 1/2 c. cold milk
1 c. heavy cream
1/4 c. powdered sugar
1/2 tsp. vanilla

For the chocolate:

1/2 c. semisweet chocolate chips
1/2 tsp. shortening


For the dough:

Preheat oven to 450.

In a medium saucepan bring water and butter to a boil. Reduce heat to low and add flour and salt. Stir vigorously  the mixture will begin to separate from the sides and will form into a ball.

Remove from heat. Add eggs in one at a time. Stir well after each addition. Spoon dough into a pastry bag fitted with a large tip. Pipe dough onto a baking sheet lined with parchment paper. Make the eclairs about 4 inches long. (I used a ziploc bag with one of the corners cut off)

Bake 15 minutes, reduce heat to 325 and bake for an additional 25 minutes. Cool completely on a wire rack.

Split the eclairs with a serrated knife and fill with custard.

Dip the tops of the eclairs into the chocolate mixture. Allow to set before eating. You can place the eclairs uncovered into the freezer for 10 minutes.

For the custard:

In a medium bowl combine pudding mix and milk. Stir well, refrigerate 5 minutes or until set.

In a medium bowl beat heavy cream into stiff peaks. Slowly add powdered sugar and vanilla. Fold into prepared pudding.

For the chocolate:

In a microwave safe bowl combine chocolate and shortening. Microwave for 30 second increments until melted. Be careful not to burn.


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