Eclairs. Get Chocolate Eclairs Recipe from Food Network. Eclairs are delicious and are much easier to make than they seem. The eclairs do deflate if you take them out of the oven too soon, so be sure they are fully cooked.

Eclairs Timeline for making these classic chocolate eclairs. Easy Chocolate Eclair Recipe with Custard Filling. Cream puffs and eclairs are quite possibly some of France's most popular pastries, excluding the macaron, of course. You can have Eclairs using 17 ingredients and 6 steps. Here is how you cook that.

Ingredients of Eclairs

It's 1 cup of water.
You need 1 stick of butter.
It's 1 cup of flour.
Prepare 1/4 teaspoon of salt.
It's 4 of eggs.
Prepare of Filling.
You need 1 (5 oz) of package instant vanilla pudding.
You need 2 1/2 cups of cold milk.
It's 1 cup of heavy cream.
Prepare 1/4 cup of confectioner's sugar.
You need 1 teaspoon of vanilla extract.
Prepare of Topping.
You need Half of bag semisweet chips Chocolate.
Prepare 1 tsp of vanilla extract.
Prepare of About 2 tbsp Butter.
You need 1 cup of confectioner's sugar.
Prepare 3 tbsp of hot water.

Unlike the crisp macaron cookie, cream puffs and eclairs are pillow-y and soft. I like to think of them as pastry clouds because they truly taste like a dream. In a large bowl, beat milk and pudding mix according to package directions. In another bowl, whip cream until soft peaks form.

Eclairs step by step

Preheat oven to 425* or 450 degrees F. (My oven runs hot I usually use the lower temp) Prepare cookie sheet by lining with parchment paper..
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. And place in stand mixer use stir or gentlest setting to remove steam from batter..
Add eggs, one at a time to the batter, beating well to incorporate completely after each addition. Spoon or pipe dough onto lined cookie sheet..
Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F by having oven door slightly ajar for a moment, and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack..
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. Cut 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 microwave for 30 seconds add additional 10 secs if more time is needed to melt. 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. Let cool slightly, and drizzle over filled eclairs. Refrigerate until serving..

Beat in sugar and vanilla; fold into pudding. Fill eclairs (chill any remaining filling for another use). For frosting, in a microwave, melt chocolate and butter; stir until smooth. Lightly grease (or line with parchment) two baking sheets. Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil.