One of my most favorite desserts is eclairs. I LOVE eclairs. I love that crisp pastry shell filled with that creamy filling and topped with that chocolaty frosting. I have a delicious recipe for you for homemade eclairs.
Now, if you want a quick and easy version of eclairs, you can make the eclair torte recipe on my site. It has all of the components of an eclair, just prepared like one big eclair that gets cut into pieces. However, nothing beats the real thing.
I must admit that I am an eclair snob.
Not everyone can make a good eclair. Some don’t get the filling right and some don’t get the chocolate on top right.
I have created my version of the perfect homemade eclairs to make at home. Of course, I have made it easy. No filling from scratch, boxed pudding mix helps out there. Really, you can make these!
You can also decorate them how every you want to. You can even add the little rose bud from frosting if you want. This time I added a drizzle of pink chocolate to mine, but just the chocolate glaze will do too.
- 1 cup water
- 1/2 cup butter
- 1/4 tsp salt
- 1 cup flour
- 4 eggs
- 1 large box instant vanilla pudding (or can use other flavor if desired)
- 1 1/2 cups heavy whipping cream (updated from 2 cups)
- 1/2 cup milk
- Chocolate Glaze
- 4 squares of semi sweet chocolate or 4 ounces semi sweet chips
- 3 Tbsp butter
- 1 1/2 cup powdered sugar
- 3 Tbsp hot water
- For the pastry – In a large saucepan, bring water, butter, and salt to a boil over medium heat. Add flour all at one; 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. Beat until smooth and shiny.
- Insert a 3/4-in. round tip into a pastry bag or heavy-duty resealable plastic bag; add batter. Pipe into strips (about 3 1/2 in. long) 3 in. apart on a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Poke a whole in one end of each pastry with a straw or chopstick, this hole will be used to add the filling; cool.
- For the filling – In a large bowl, combine pudding and whipping cream. Mix together by hand using a wire whisk. Mix well to ensure a smooth mix. When the pudding starts to set, it is finished and needs to be used immediately. Place filling into a large zip lock bag of pastry bag. Squeeze out extra air and seal the top. If using zip lock bag, cut a hole, to fit into the hole in the pastry, in one corner of the bag. Pipe filling into each pastry shell. (This filling with thicken as you chill the pastries)
- For the chocolate glaze – In a 1 qt. microwave safe dish, cook chocolate and butter in the microwave on high for 1 to 1/2 minutes, stirring after each 30 seconds until melted and smooth. Whisk in powdered sugar and hot water until smooth. (if needed can add more hot water to reach desired consistency, I never do) Using a regular kitchen spoon, use one spoon full of glaze for each pastry. Spoon onto pastry and spread with the back of the spoon. Refrigerate pastries until ready to serve, I chill for at least 1 hour.