Chocolate Eclairs

By Addie

With creamy filling and fudgy frosting, these eclairs from Jessica Campbell of Viola, Wisconsin are extra special.

Ingredients

• FILLING:
• 1 cup water
• 1/2 cup butter, cubed
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs
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• 2 1/2 cups cold milk
• 1 package (5.1 ounces) instant vanilla pudding mix
• 1 cup heavy whipping cream
• 1/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• ......................................
• FROSTING:
• 2 ounces semisweet chocolate
• 2 tablespoons butter
• 1 1/4 cups confectioners' sugar
• 2-3 tablespoons hot water

Preparation

Step 1

In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.


Using a tablespoon or a pastry tube with a No. 10 or large tip, form dough into 4-in. x 1-1/2-in. strips on a greased baking sheet. Bake at 400° for 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs.


In a large bowl, beat milk and pudding mix according to package directions. In another bowl, whip cream until soft peaks form. 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. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator. Yield: 9 servings.
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REVIEWS:

I made these after seeing them made at a Taste of Home Cooking show. It was alot easier than I thought it would be to make and my husband has been nagging me to make them again! I didn't split them but poked a hole in the end and squirted the filling in. I used a ziplock bag to squirt out the dough to back and another one to fill the eclairs after they baked. I didn't put a pastry tip or anything on the bag either.

These are absolutely delicious. It's a lot easier than I thought it would be and they always turn out perfect.

The Eclairs was very good. The only adjustment I made was to cut a small slit in the top and placed back into the over at 250 degree for an addition 10 minutes to dry the inside out.


Worth the effort! My brother insists I have these whenever he comes over.