Ingredients
Shell (Choux dough):
- 1/2 cup water
- 1/2 cup milk
- 1/2 cup butter
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1 cup flour
- 4 to 5 eggs one at a time, if using large or XL eggs you may only need 4, if using medium eggs you will need 5, dough should be soft enough to pipe but firm enough to hold it's shape.
Vanilla Cream Filling:
- 1 3.4oz vanilla pudding, dry mix
- 1 2/3 cup cold milk 2% or whole
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
Simple Chocolate Ganache:
- 1/2 cups chocolate chips milk or semi-sweet
- 1/4 cup heavy whipping cream
- 1/4 tsp vanilla OPTIONAL
Method
Eclair Shells (Choux dough):
- In a large saucepan bring to boil, water, milk, butter, salt, and sugar.
- Once the mixture is boiling add flour, and stir vigorously for 1-2 minutes. This helps remove extra moisture and gives the flour time to cook. The batter should turn into a very thick firm playdough consistency.
- Remove from heat. Let cool to 125-135 degrees (hot to the touch but not burning).
- Add eggs, one at a time. Incorporate completely before adding the next egg. Add 4 (large or XL) OR 5 (medium) eggs until the mixture turns into a soft paste that will still hold its shape.
- Using a plastic piping coupler or piping tip of your choice (large opening) and Ziploc bag, immediately pipe paste in the desired size (small- 2-3 inch, medium 4-5 inch, large 5-6 inch, cream puffs- round balls). Bake time will vary depending on size.
- For large eclairs, bake at 425 degrees for 15 minutes then reduce the heat to 375 for 12-20 minutes or until the shell is golden brown and hollow inside. See notes for additional bake times.
- Cool completely.
Vanilla Cream Filling:
- Whisk pudding mix and milk together. Mix 2-3 minutes. Set in fridge until ready to use.
- In a large mixing bowl, whip cream to soft peaks, add powdered sugar. Whip to stiff peaks. Don't over whip or you'll end up with butter.
- Remove pudding from fridge. Stir until smooth. Fold in whipped cream.
- Using a bag with round piping tip, carefully insert tip into cooled shell. Fill slowly until shell is full. You may need to fill from both sides to fill entire shell.
Simple Chocolate Ganache:
- In a microwave-safe bowl, add cream and chocolate chips. Heat 30 seconds at a time, stirring in between, until melted. Usually only takes 30 seconds to 1 minutes. Don't over heat.
- Stir chocolate mixture until cream is fully incorporated into chocolate. Mixture will look rich, smooth and chocolatey when done (1-3 minutes).
- Dip top of each filled eclair into chocolate ganache. Let ganache cool. Store in fridge or freeze for later.
Nutrition
Notes
- Additional cook times:
- For cream puff (about 1 inch round dough) AND small 2-3 inch eclairs bake 425ºF for 10 min then 375ºF for an additional 5-10 min or until hollowed and golden brown.
- For medium 4-5 inch eclairs bake at 425ºF for 12 min then at 375°F for an additional 8-12 minutes or until hollowed and golden brown.
- Best if served fresh but can be frozen for later enjoyment. If frozen, allow eclairs to come to room temperature before enjoying.