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| Yummy cream filled Eclairs….with chocolate fudge icing….. |
My French born sister-in-law Danielle makes these TO DIE FOR ECLAIRS every year at 4th of July. Everyone has come to expect and love her chocolate eclairs. She actually can’t make a different dessert because everybody looks forward to these 4th of July Eclairs so much! Or they’d be great for FATHER’s DAY too!
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| My sis-in-law made the eclairs…..I made the fruity, chocolate cupcakes….both look great on our 4th of July table don’t they? |
Easy Eclairs Recipe:
1 cup water
1/2 cube butter
1 cup flour
4 eggs
Heat oven to 400. Heat water and butter to a rolling boil. Stir in flour untilmixture forms a ball. Remove from heat. Let cool a bit till batter is not hot. Beat in eggs one at a time. Drop dough 1 Tbsp size onto baking sheet using a pastry bag. Mine were about 1 3/4 inches oval x 1 1/2 and I got about 30 little eclairs.
Cook until puffy and golden. I did 14 minutes at 400 and then turned oven down to 350 for 5 minutes. I think from posts I read on other blogs 20 minutes is perfect for smaller eclairs. Larger ones about 20 minutes at 400 and 4 minutes at 350 but watch them the last 3 minutes. Your oven might be different as I am at high altitude.
Directions
Heat water and butter till boiling. Add flour and stir constantly until mixture is smooth.
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| The ingredients for cream eclairs are only 4….so easy! |
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| Water, butter, flour and eggs…. |
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| Batter before adding the eggs…..I let it beat a little to let off some of the steam…. |
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| Then I added 1 egg at a time and beat for a minute in between eggs….. |
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| The eclair batter is like pudding… |
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| I piped the batter onto a cookie sheet covered with parchment paper…. |
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I added a blob of eclair batter to each of the 4 corners…then pressed the parchment paper on top. It helps
“glue” the paper down to the cookie sheets. |
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| Here are my finished Eclairs….just out of the oven! |
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| Now they are ready to fill with the creamy, rich pudding filling….each one was a half a handful ! |
Cool. Cut a slit in the side of puff with a knife. Fill eclairs with a pastry bag filled with the french vanilla pudding mixture. Make chocolate icing and spread over top. Keep refrigerated. Makes 12 large or 24 eclairs (mine made 30 little round ones- bigger than the Costco size) I think this is a perfect dessert to bring to a party because if you have other desserts, this can be a side garnish and they are so cute and yummy too.
French Vanilla Cream Filling
1/2 pint whipping cream (smallest carton)
1 small box instant French vanilla instant pudding
1/2 cup milk
Whip until thick.
HERE is a link to a yummy eclair recipe from Annie’s Eats if you like mocha flavor.
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| 1/2 cup milk, pint of cream and small box of french vanilla instant pudding…. |
The filling is really rich and creamy too…I had to pop an eclair in my mouth to taste test it!
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| Squeeze inside of your little puffs….so easy! |
Chocolate Fudgy Glaze
1/2 slick butter
2 Tbsp. cocoa
2 Tbsp. milk
2 cups powdered sugar ( I used a little less, just add it till desired consistency)
Heat until melted, stirring constantly-add 2 cups powdered sugar until melted. Shake a fork
back & forth and then the other way to ice tops of eclairs if you want a cool design. Or just frost with a knife.
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| This was the most delicious chocolate glaze! |
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| It was easy and quick…. |
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| And it tastes like the most divine fudge! Really! |
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| Chocolate Eclairs….oh my yum! Wouldn’t these eclairs be cute with at little flag sticking out on a toothpick? I saw some at Hobby Lobby the other day….shoulda bought them now that I think about it….. |
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| Wouldn’t you love a creamy chocolaty eclair bite? That’s what I’m talkin’ about! |
