Eclairs

Recipe View Preheat the oven to 450 degrees F (230 degrees C). Grease a cookie sheet or line with parchment paper; set aside. (5 minutes)

Recipe View Make the choux pastry: In a medium saucepan, combine water and butter. Bring to a boil over medium heat, stirring until butter melts completely. (5 minutes)

Recipe View Reduce heat to low; add flour and salt. Stir vigorously with a wooden spoon until the mixture comes together, pulls away from the sides of the pan, and forms a smooth, stiff ball. This process cooks the flour and is crucial for proper eclair texture. Remove from heat. (5 minutes)

Recipe View Let the mixture cool slightly for a minute or two. This prevents the eggs from cooking. Add eggs, one at a time, beating well after each addition until fully incorporated. The batter should be smooth and glossy. (10 minutes)

Recipe View Transfer the dough to a piping bag fitted with a large round tip (No. 10 or larger). Pipe 1 1/2 x 4-inch strips onto the prepared baking sheet, leaving space between each eclair. (10 minutes)

Recipe View Bake in the preheated oven for 15 minutes at 450 degrees F (230 degrees C). Then, reduce the oven temperature to 325 degrees F (165 degrees C) and continue baking for about 20 more minutes, or until the eclairs are golden brown and sound hollow when lightly tapped. (35 minutes)

Recipe View Turn off the oven and crack the oven door open slightly. Let the eclairs cool completely in the oven for an hour. This helps prevent them from deflating. (60 minutes)

Recipe View Make the filling: In a medium bowl, whisk together the cold milk and instant vanilla pudding mix according to package directions. Set aside to thicken. (5 minutes)

Recipe View In a separate medium bowl, beat heavy cream with an electric mixer until soft peaks form. Gradually beat in confectioners' sugar and vanilla extract. (5 minutes)

Recipe View Gently fold the whipped cream into the vanilla pudding mixture until combined. (3 minutes)

Recipe View Once the eclairs are completely cool, use a serrated knife to carefully slice off the tops. (5 minutes)

Recipe View Fill each eclair shell generously with the vanilla cream filling. Replace the tops. (10 minutes)

Recipe View Make the icing: In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt chocolate and butter, stirring until smooth. (5 minutes)

Recipe View Remove from heat and stir in confectioners' sugar and vanilla extract. Gradually stir in hot water, 1 tablespoon at a time, until the icing reaches a smooth, drizzling consistency. (5 minutes)

Recipe View Let the chocolate icing cool slightly, then drizzle it over the filled eclairs. (5 minutes)

Recipe View Refrigerate the eclairs for at least 30 minutes before serving to allow the filling to set and the flavors to meld. (30 minutes)