Homemade Eclairs – Chef in Training
These Homemade Eclairs are simple, delicious and a show stopper wherever they go. The pastry is buttery and light. The filling is creamy and delightful. It is frosted with a rich silky chocolate frosting.
Desserts are a big part of our family gatherings. One of my favorites that my mom brings to the table are these Homemade Eclairs. These have made a regular appearance for years and its about time I tell you how she makes them. These are so much simpler that you’d expect and each bite of a homemade eclair is absolute heaven.
The pastry shell is light and buttery. The filling is creamy and absolutely divine. The chocolate frosting overtop each eclair is silk and rich. These Homemade Eclairs are the perfect balance of texture and flavor.
Recipe type: Dessert
- ¾ cup butter
- 1½ cups water
- 1½ cups flour
- ½ teaspoon salt
- 1 Table spoon sugar
- 6 eggs, room temperature
- 2 cups heavy whipping cream
- ¼ cup sugar
- 5.1 ounce vanilla instant pudding
- 2 cups milk
- ¾ cup milk chocolate chips
- ¼ cup butter
- 2 cups powdered sugar
- 3 Tablespoons cocoa
- ⅓ cup milk
- Instructions for eclairs:
- Preheat oven to 400 degrees F.
- Line cookie sheet with parchment paper.
- In a medium size sauce pan bring butter and water to a boil.
- Add flour, salt and sugar and mix well with a wooden spoon over medium heat for 1 minute.
- Remove from the stovetop and allow to cool for 5 minutes.
- With an electric mixer add eggs one at a time, mixing well after each egg.
- Spoon dough into a large pastry bag or a Zip-lock bag. Cut off the tip, about ½ inch.
- Pipe dough in 3″ strips, coming back over the top for 2 layers of dough.
- Bake for 20 to 25 minutes. (Time may vary depending on the calibration of your oven.) Eclairs should be golden brown in color and feel hollow.
- Cool completely on wire rack.
- In a medium size bowl, beat whipping cream and sugar until stiff peaks form.
- In a separate bowl mix pudding and milk together. Mix well and chill in refrigerator for 5 minutes.
- Fold whipping cream into the pudding and spoon filling into pastry bag. Use a decorating tip with about an ⅛” opening.
- Using the end of the decorating tip, puncture a hole into the long end of the éclair and fill the éclair until it is full. I usually poke a hole in both ends of the éclair to make sure it is completely filled.
- Melt chocolate chips and butter together in a microwave safe bowl, stirring about every 30 seconds until completely smooth.
- Add powdered sugar, cocoa, and milk and mix well.
- Frost each éclair with a strip of frosting down the center of each éclair. I usually pipe it over the top to keep it looking neater.
- Keep refrigerated.