eclairs

I love, love, love eclairs. They are by far my favorite dessert item. I have always been afraid to make them because they seem so difficult. I found this recipe on pinterest and I thought it was finally time to try making eclairs. There are a lot of steps, but they are so easy to make. And even better, they are such an impressive looking dessert that you are sure to please any recipients.

In a medium sauce pan, boil water and butter. Turn heat down to low and add in flour and salt. Continue stirring until your dough forms a ball.

eclairs

Remove from heat and beat in 1 egg at a time. Since the pan is hot, you will need to stir quite vigorously to make sure you don’t scramble your eggs. Your dough will be very sticky.

eclairs

Using a large spoon, spread your batter onto a parchment paper lined cookie sheet. This will make 10 giant eclairs. Try to make each batter blog about 1.5″ by 4″. They will spread, so allow some extra space.

eclairs

Bake for 15 minutes and reduce heat to 325 degrees F. Bake for an additional 15-20 minutes. They should be golden brown, big, and puffy. Immediately upon removing from oven, pierce the eclair from one end to basically the other to allow steam to escape. This will prevent soggy eclairs. Cool for at least 30 minutes.

eclairs

Mix together pudding mix and milk in a bowl. Place in refrigerator. Beat whipping cream until soft peaks form. Add in powdered sugar, vanilla, and salt.

eclairs

Fold whipped cream mixture into pudding. Refrigerate until you are ready to fill your pastry.

eclairs

I chose to cut the pastries in half completely, fill with desired amount of filling using a spoon, then place the top of the pastry back on. You can use a pastry bag and fill from the end where you made the slit if you want the more traditional method. I don’t like doing any additional dishes and they taste the same no matter how you fill them.

eclairs

For ICING: Melt chocolate chips and butter in microwave for 30 seconds. Stir and then continue melting at 10 second intervals. Once chocolate is smooth and melted, add in powdered sugar and vanilla. Add in water 1 T. at a time. You may need more water or powdered sugar, depending on the consistency of frosting you’d like. Spread this frosting on top of your eclairs and then bask in the amazingly delicious end product of your hard work! Store them in the refrigerator until you are ready to enjoy.

eclairs

 

My husband and I loved these and we both decided they needed to be a regular in our dessert rotation. Well worth the effort for such a delicious result.

Easy Homemade Eclairs

Ingredients

  • PASTRY:
  • 1/2 cup butter
  • 1 cup water
  • 1 cup flour
  • 1/4 t. salt
  • 4 large eggs
  • FILLING:
  • 1 box instant french vanilla pudding mix
  • 2 cups milk
  • 1 cup whipping cream
  • 1/4 c. powdered sugar
  • 1 t. vanilla
  • 1/4 t. salt
  • ICING:
  • 1/3 c. semi-sweet chocolate chips
  • 2 T. butter
  • 2/3 c. powdered sugar
  • 1 t. vanilla
  • 2 T. hot water

Instructions

  1. Preheat oven to 450 degrees F.
  2. In a medium sauce pan, boil water and butter. Turn heat down to low and add in flour and salt. Continue stirring until your dough starts to form a ball.
  3. Remove from heat and beat in 1 egg at a time. Since the pan is hot, you will need to stir quite vigorously to make sure you don't scramble your eggs.
  4. Using a large spoon, spread your batter onto a parchment paper lined cookie sheet. This will make 10 eclairs. Try to make each batter blog about 1 1/2 " by 4". They will spread, so allow some extra space.
  5. Bake for 10 minutes and reduce heat to 325 degrees F. Bake for an additional 25 minutes. They should be golden brown, big, and puffy.
  6. Immediately upon removing from oven, pierce the eclair from one end to basically the other to allow steam to escape. This will prevent soggy eclairs. Cool for at least 30 minutes.
  7. For FILLING: Mix together pudding mix and milk in a bowl. Place in refrigerator.
  8. Beat whipping cream until soft peaks form. Add in powdered sugar, vanilla, and salt.
  9. Fold whipped cream mixture into pudding. Refrigerate until you are ready to fill your pastry.
  10. I chose to cut the pastries in half completely, fill with desired amount of filling using a spoon, then place the top of the pastry back on. You can use a pastry bag and fill from the end where you made the slit if you want the more traditional method.
  11. For ICING: Melt chocolate chips and butter in microwave for 30 seconds. Stir and then continue melting at 10 second intervals.
  12. Once chocolate is smooth and melted, add in powdered sugar and vanilla. Add in water 1 T. at a time. You may need more water or powdered sugar, depending on the consistency of frosting you'd like.
  13. Spread this frosting on top of your eclairs and then bask in the amazingly delicious end product of your hard work!
http://eggrollsandsauce.com/easy-homemade-eclairs/
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