These chocolate eclairs feature crisp choux pastry, a smooth vanilla pudding and whipped cream filling, and a shiny semisweet chocolate glaze.

Scale

Choux Pastry:

1 cup water

½ cup butter

1 cup all-purpose flour

¼ tsp salt

4 large eggs

Filling:

2½ cups cold milk

1 (5 oz) pkg instant vanilla pudding

1 cup heavy cream

¼ cup confectioners’ sugar

1 tsp vanilla extract

Glaze:

2 oz semisweet chocolate

2 tbsp butter

1 cup confectioners’ sugar

1 tsp vanilla extract

3 tbsp hot water

1. Preheat oven to 450°F. Grease a cookie sheet.

2. In a pot, bring water and butter to a boil. Stir in flour and salt. Cook until a ball forms.

3. Remove from heat. Let cool 5 minutes. Beat in eggs one at a time until glossy.

4. Pipe 1.5×4-inch strips onto sheet. Bake 15 minutes, then reduce to 325°F and bake 20 minutes more.

5. Cool completely on wire rack.

6. Make filling: Mix pudding and milk. Whip cream with sugar and vanilla to soft peaks. Fold into pudding.

7. Slice cooled shells and fill with pudding mixture.

8. Make glaze: Melt chocolate and butter. Stir in sugar and vanilla. Add water until smooth.

9. Drizzle over filled eclairs. Chill until serving.

Store filled eclairs in the fridge for up to 2 days.

Unfilled shells can be frozen and re-crisped in the oven.

Try variations with coffee or chocolate pudding.

Keywords: chocolate eclairs recipe, homemade eclairs, choux pastry, pudding filling eclair