éclairs

For Mother’s day I cooked for my Mom and brother. One of my Mom’s favorite desserts is éclairs! They are so yum, so I figured I would share my recipe with you.

You will need;
-1/2 cup butter
-1 cup water
-1 cup all-purpose flour
-1/4 teaspoon salt
-4 eggs
-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
-2 (1 ounce) squares semisweet chocolate
-2 tablespoons butter
-1 cup confectioners’ sugar
-1 teaspoon vanilla extract
-3 tablespoons hot water

Directions

Preheat oven to 450 degrees F. Grease or spray 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.

It should look like this..

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.
Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom.

Cool completely on a wire rack. (If you are making them for the next day, store them in an airtight container and don’t fill them until the day of, or they get soggy)

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. (If you want to cheat, say you don’t have enough time to make your own whipped cream, you can always use store bought, just not the one in a can)

Pudding without the whipped cream

After the whipped cream

Use a small pastry tip and stick into the side to fill or you can cut the 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 serving.

Hope you enjoy these as much as my Mom and Brother did.. They ate them all up!

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