thepioneerwoman
Chocolate Eclairs
These chocolate eclairs are made with choux pastry, coated in chocolate, and stuffed with "pastry cream" made of vanilla pudding mix for an easy dessert recipe.
👥 18 Servings⏱️ Prep & Cook: 2h 10m⏳ Prep: 30 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pan
- ●saucepan
- ●wooden spoon
- ●bowl
- ●whisk
- ●measuring cup
- ●microwave
📝 Preparation Steps
1
For the eclairs: Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
2
In a medium saucepan, heat ½ cup of water, butter, milk, granulated sugar, and salt over medium heat until the mixture comes to a boil. Remove the pan from the heat, add the flour, and stir with a wooden spoon. Once all the flour is incorporated, place the pan back over medium heat. Stir, continuously, until the dough is smooth, forms a skin on the bottom of the pan, and is pulling away from the edges of the pan, 4 to ⏱️ 5 minutes. Stir in the vanilla.
3
Place the dough into the bowl of a stand mixer. Allow the dough to cool for 5 to ⏱️ 7 minutes. Using the stand mixer fitted with the paddle attachment, beat the dough for ⏱️ 1 minute on medium speed. Beat in the eggs, one at a time, scraping down the sides and bottom of the bowl after each addition. Beat very well until the eggs are fully incorporated.
large eggs, room temperature4
4
Transfer the mixture to a zip-top bag with ½ inch snipped off one bottom corner. On one of the prepared baking sheets, hold the piping tip ½ inch above the parchment paper and slowly pipe logs about 4 inches long and 1 inch wide. Stop squeezing and move the tip in a quick circular motion as you lift away to avoid logs that end in a point. If necessary, use a wet finger to smooth any points on the eclairs. Repeat with the remaining batter and remaining baking sheet, piping 8 to 10 eclairs per baking sheet.
5
Bake the eclairs, one baking sheet at a time, until they are puffed and golden brown, 25 to ⏱️ 30 minutes, reducing the oven temperature to 350°F ⏱️ 10 minutes into baking time. Cool completely on a wire rack.
6
For the filling: Meanwhile, in a large bowl, whisk together the milk, ½ cup of sweetened condensed milk, pudding mix, and vanilla bean paste until well combined, ⏱️ 2 minutes. Allow the pudding to sit for ⏱️ 5 minutes until thickened. In another large bowl, use a hand mixer to whip the cold heavy whipping cream with the remaining 2 tablespoons of sweetened condensed milk on high, beating until firm peaks form. Fold the whipped cream into the thickened pudding mixture in 3 additions.
7
Transfer the mixture to a piping bag fitted with a ½-inch round piping tip (Wilton 1 A). Use a toothpick or the end of a chopstick to poke 1 hole into the bottom of the eclairs. Insert the piping tip into the hole, and pipe filling until the eclairs are evenly filled.
8
For the glaze: Place the chopped chocolate in a medium heatproof bowl. In a large glass measuring cup or another medium bowl, microwave the heavy cream until steaming, ⏱️ 45 seconds to ⏱️ 1 minute. Immediately pour the warm cream over the chocolate and allow to sit for ⏱️ 1 minute before whisking until smooth. If the chocolate is not fully melted, microwave the mixture at 50% power at 15-second intervals, stirring until smooth.
9
Set a wire rack over a baking sheet. Dip the tops of the eclairs into the chocolate, only submerging the tops and letting any excess chocolate drip off. Set the dipped eclairs onto the prepared wire rack. Allow the chocolate to set before enjoying, about ⏱️ 20 minutes.
10
Store the eclairs in an airtight container in the refrigerator for up to 3 days. They are best enjoyed the day they are made.
Nutrition Facts
calories
259 Calories
fat Content
17 g
fiber Content
1 g
sugar Content
17 g
sodium Content
173 mg
protein Content
5 g
trans Fat Content
0 g
cholesterol Content
84 mg
carbohydrate Content
22 g
saturated Fat Content
10 g
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