Over a decade ago I created a family cookbook with recipes from my mom, aunts, cousins and grandma. I had collected a ton of recipes, but the book was kind of wimpy so I threw in some recipes that I thought sounded good. Secret is, I hadn’t made a few of them. I don’t remember where I found them. Probably magazines or the few recipes sites that were available back then.
This eclair recipe was one of those recipes that sounded good. A few years later I decided to try the recipe out. It was a slight failure. They tasted alright, but they were soggy, flat and looked plain awful. I kept trying to fix them here and there over the years and I just couldn’t get them right!
I’ve made it the “new” way a few times and they’ve turned out perfect each and every time! I don’t know about you, but I find such satisfaction in a fool proof recipe.
I know that traditional eclairs have a traditional homemade cream inside, but I use vanilla pudding (with a twist) that is super easy.
Mini Chocolate Eclairs
Printable Version
Makes about 20
Ingredients
For the pastry:
1/2 cup (1 stick) butter
1 cup water
1/8 tsp salt
1 cup flour
4 medium eggs
For the filling:
1 small box instant vanilla pudding
1 cup evaporated milk
1/4 cup milk
For the chocolate ganache:
1/2 cup milk chocolate chips
1/2 cup semi sweet chocolate chips
1 TBSP butter
2 TBSP milk
Instructions
For the pastry:
1. In a medium pot bring the butter, water and salt to a boil over high heat.
2. Stir in flour all at once and continually stir for 30 seconds. Turn off heat and continue to stir over burner until all the flour is incorporated and pastry is smooth.
3. Pour pastry into a large mixing bowl and let it cool for 5 minutes.
4. Mix in eggs one at a time, beating well after each egg.
5. Preheat oven to 425 degrees.
6. Transfer pastry to a large pastry bag. Don’t use any tips, just the bag.
7. Pipe pastry onto a parchment lined baking sheet, about 3 inches long and 1 inch wide.
8. If you have any spots that are sticking up, wet your fingers and tap them down.
9. Bake for 15 minutes then reduce heat to 375 and continue to cook for another 10-15 minutes or until slightly golden brown.
10. Cool completely before filling.
For the filling:
1. In a medium bowl whisk together pudding mix, evaporated milk and milk until smooth.
2. Transfer cream to a pastry bag fit with a medium round hole tip.
3. Poke tip into the side of the eclair and fill with cream.
For the chocolate ganache:
1. In a microwaveable bowl melt chocolate chips, butter and milk for about 40 seconds. Stir after every 10 second and heat until smooth.
2. Dip the top of the eclair into the melted chocolate and gently shake off any excess.
Store in an airtight container in the refrigerator.
You might want to test out 2 (or seven) before you share them with any else. I call it quality control!
This recipe is linked up – The Creative Exchange, The Weekend Re-Treat, The Creative Collection, Super Saturday, Link Party Palooza, Weekend Re-Treat, Pure Blog Love, Friday Finds, Whimsy Wednesday, Wow Me Wednesday,
