Chocolate Eclairs - Mini-Eclairs - Cream Puffs
- by Linda Pierce
...awarded the Golden Spatula March, 2016
Preheat oven to 450 degrees
|1 cup water||1 cup all purpose flour|
|1 stick butter||4 eggs, beaten|
Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat for about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs all at one time, continue beating until smooth.
Mini eclairs –
Drop by well rounded teaspoons onto ungreased baking sheet. Bake about 25-20 minutes. Until light golden brown. (makes around 30)
Regular eclairs –
Shape dough by ¼ cup into fingers about 4½ inches long and 1½ inches wide. Bake 3 inches apart. Bake 35-40 minutes. (makes 10)
- 1 large instant vanilla pudding
- 1 tsp. vanilla extract
- 1 small cool whip
Make pudding with directions on box using 1¾ cups of milk. When pudding starts to thicken add container of cool whip.
I use frosting tip and bag. Fill bag with pudding mix. Poke tip into top of éclair shell and gently squeeze pudding into shell until it is full. (too full and it starts oozing out)
Fill all your shells and save any extra pudding to eat later – the kids will love it!
Frosting: chocolate icing
- 2 ounces unsweetened chocolate
- 4 tablespoons butter
- 2 cups confectioners sugar
Melt 2 ounces unsweetened chocolate and 4 tablespoons butter over low heat. Remove from heat, stir in 2 cups confectioners sugar and about 4 tablespoons hot water. Beat until smooth. Put on top of eclairs.