Our Famous Eclairs
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Yields:
-
35 mini eclairs
- Serves:
- 35
ingredients
-
Frosting
- 118.29 ml butter, softened
- 4.92 ml vanilla
- 44.37 ml milk
- 473.18 ml powdered sugar (sifted)
- 113.39 g baker's chocolate
-
Filling
- 473.19 ml whipping cream
- 4.92 ml vanilla
- 236.59 ml powdered sugar
- 96.38 g French vanilla instant pudding (2 small packages)
- 473.18 ml milk
-
Puffs
- 177.44 ml butter
- 354.88 ml water
- 354.88 ml flour
- 2.46 ml salt
- 6 eggs
directions
- Frosting:.
- Mix butter, vanilla, and milk — gradually add sugar until spreading consistency.
- Filling.
- Whip cream until stiff, gradually adding vanilla and powdered sugar.
- Mix pudding and milk, let set until thick.
- Fold pudding and whipping cream together.
- Puffs:.
- Preheat oven to 400oF.
- Heat water salt and butter to boiling. Continue boiling until butter is melted.
- Add flour all at once and whip in pan with wooden spoon. Mixture will form ball in middle of pan.
- Cool for about 5 minutes stirring to cool faster.
- Add eggs one at a time whipping with wooden spoon well after each. [or put mixture in Kitchen Aid and eggs individually, beating after each].
- Put mixture into pastry bag and pipe out eclair shapes about 2 inches long and 2 inches apart on GREASED baking sheet.
- Bake at 400 for about 25 minutes or until lightly brown. Fill with filling and frost with frosting. Refrigerate.
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RECIPE SUBMITTED BY
I live to serve my Lord and Savior Jesus Christ. I am reminded daily of His perfect love and am always striving to know Him more. I was blessed to marry the man of my dreams August 4th, 2007 and our love for each other grows with each new day. I am a high school chemistry teacher, and my husband is the high school youth pastor at our church, so most of our free time is spent with teenagers! I love to cook and my husband loves to eat (but he can also hold his own in the kitchen)! :)