Classic Chocolate Eclairs


Choux Pastry:

● 1 cup water

● ½ cup butter

● 1 cup all-purpose flour

● ¼ teaspoon salt

● 4 large eggs


● 2 ½ cups cold milk

● 1 (5 ounce) package instant vanilla pudding mix

● 1 cup heavy cream

● ¼ 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


1️⃣ Preheat the oven to 450 degrees F (230 degrees C). Grease a cookie sheet; set aside.

2️⃣ 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.

3️⃣ 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.

4️⃣ 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.

5️⃣ 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.

6️⃣ Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.

7️⃣ 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.

8️⃣ Drizzle chocolate icing over filled eclairs. Store in the refrigerator until serving.


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