Undoubtedly, French desserts are delicious. But they do intimidate a lot of people, especially those who are new to the world of pastry-making or baking. That’s because as presentable as these desserts are, most people would think that they are complicated to make.
But that is not always the case. The truth is, there are many French treats that can be easily prepared in your own kitchen. One good example is these Chocolate Eclairs. Oh, this recipe will be sure to impress!
First of all, what is an ‘eclair’? This one here is an oblong pastry that is made with choux dough. It is also filled with cream and then topped with chocolate icing. With this description alone, you can tell how satisfying this treat would be.
And, no, you don’t have to go to a French bakery or restaurant to have a taste of it since you can quickly put it together in your own kitchen. So whether you have company coming or you simply want to treat your family over the weekend, this would be an excellent dessert idea.
This fresh homemade eclair is something that would impress everyone. It is filled with pudding mixture and topped with chocolate icing. Deliciously decadent!
1/2 c. butter
1 c. all-purpose flour
1 c. water
1/4 tsp. salt
5 oz instant vanilla pudding mix
1 c. heavy cream
2 1/2 c. milk (cold)
1 1/4 c. confectioner’s sugar (divided)
2 tsp. vanilla extract (divided)
1 oz semisweet chocolate
2 tbsp butter
3 tbsp. hot water
- Grease a cookie sheet and preheat the oven to 450 degrees Fahrenheit.
- Combine 1 cup of water and 1/2 cup of butter in a medium saucepan, and bring to a boil. Stir and let the butter melt completely. Reduce heat to low and then add the flour and salt. Stir until the mixture forms a stiff ball.
- Remove from heat and add eggs (one at a time). Beat after each addition.
- Using a pastry bag fitted with a no. 10 tip, pipe dough onto the prepared cookie sheet, making about 1 1/2X 4 inch strips.
- Bake in the preheated oven for about 15 minutes. Reduce the temperature to 325 degrees and bake for another 20 minutes.
- Let cool completely on a wire rack.
- To make the filling, combine the milk and pudding mix in a medium bowl, following the package directions.
- In a separate bowl, beat the cream using an electric mixer until soft peaks form. Add 1/4 cup of confectioner’s sugar and 1 teaspoon vanilla. Fold cream into pudding.
- Cut the tops of the cooled pastry shells using a sharp knife and fill shells with pudding mixture and replace tops.
- Make the icing by melting the chocolate and 2 tablespoons of butter in a medium saucepan over low heat. Add 1 cup of confectioner’s sugar and 1 teaspoon of vanilla. Add the hot water (one tablespoon at a time) until the desired consistency is reached. Remove from heat, let cool a little bit, and drizzle over eclairs.
- Refrigerate the eclairs until serving.
If you are not into pudding, you can fill your eclairs with a mixture of pastry cream and heavy cream. In fact, you can utilize fillings like vanilla or chocolate-flavored custard.