Chocolate Eclairs

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Serves 8-9 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

1/2 cup butter, cubed
1 cup water
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs



1 package (5.1 ounces) instant vanilla pudding mix

2-1/2 cups cold milk

1 cup heavy whipping cream

1/4 cup confectioners' sugar

1 teaspoon vanilla extract


2 squares (1 ounce each) semisweet chocolate

2 tablespoons butter

1 cup confectioners' sugar

2 to 3 tablespoons hot water


In a large saucepan, combine butter and water. Bring to a rapid boil, stirring until the butter melts. Reduce heat to low; add flour and salt. Stir vigorously until mixture leaves the sides of the pan and forms a stiff ball. Remove from the heat. Add eggs, one at a time, beating well after each addition.

With a tablespoon or a pastry tube fitting with a no. 10 or larger tip, spoon or pipe dough into 4-in.-long x 1-1/2-in.-wide strips on a greased baking sheet. Bake at 450° for 15 minutes. Reduce heat to 325° bake 20 minutes longer. Cool on a wire rack.

For filling, in a large bowl, combine pudding mix and milk; mix according to package directions. In another bowl, whip the cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill cooled shells. (Chill remaining pudding for another use.)

For icing, melt chocolate and butter in a small saucepan over low heat. Stir in sugar. Add hot water until icing is smooth and reaches desired consistency. Cool slightly. Spread over eclairs. Chill until serving. Yield: 8-9 servings.

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