Eclairs

When I worked at Perkins, I loved the eclairs! I didn't eat them often, but every once in awhile it hit the spot. I saw this recipe, and knew I had to give it a try! Doing the filling was the most time consuming, and slightly frustrated part. They weren't overly clean either, but they did taste like the ones you buy in the store! I'd definitely make these again, if it wasn't so time consuming.

Eclairs

Eclairs-Adapted from The Daily Smash
Total Time: 1 hour
Makes 10 eclairs

Eclairs

• 1 stick butter
• 1 cup water
• 1 cup flour
• 1/4 teaspoon salt
• 4 large eggs

Custard Filling

• 1 (4 serving size) package instant vanilla pudding mix
• 2 cups milk (or as called for on pudding package)
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• dash of salt

Chocolate Frosting

• 1/3 cup semisweet chocolate chips
• 2 tablespoons butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 tablespoons hot water

In a medium saucepan, combine 1/2 cup butter and water. Bring to a boil, stirring to melt butter.

Reduce heat to low and stir in flour and salt with a wooden spoon until the mixture begins to form a stiff ball of dough.

Remove from heat and add eggs, one at a time, stirring vigorously after each addition to ensure they are incorporated. Work quickly, especially with the first one, to prevent it from cooking into scrambled eggs on the bottom of your warm pan.

Fill large plastic zip bag with dough, and cut off tip to be able to pipe. Pipe out dough onto lightly greased cookie sheet. Bake for 15 minutes, then reduce heat to 325 and bake another 20 minutes, until puffed and golden and hollow sounding when lightly tapped on the bottom. If you under cook them, they will flatten out. 

 When removed from oven, IMMEDIATELY pierce the ends almost through to the other side with a sharp knife to let steam escape and prevent any sogginess in the middle. This hole is also where you will be piping your filling into. Let cool completely before filling and icing (this will only take about half an hour).

For the Custard Filling:

Combine pudding and milk in a bowl and mix according to package directions. (Let the pudding set in the the fridge about 10 min) In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup sugar, 1 tsp vanilla, and dash of salt. Fold whipped cream into pudding. 

Scoop mixture into zip bag with hole cut at end and pipe mixture into centers of eclairs until full. 

For the Chocolate Icing:

Melt the chocolate and butter over low heat in a saucepan. Stir in  powdered sugar and vanilla. Stir in hot water, 1 tablespoon at a time, until icing is smooth and reaches desired consistency. Drizzle, pipe or spread over filled eclairs.