CLASSIC CHOCOLATE ECLAIRS

Ouadie Rhabbouron

INGREDIENTS:

For the Choux Pastry:

  • 1 cup water

  • 1/2 cup butter

  • 1 cup all-purpose flour

  • 1/4 teaspoon salt

  • 4 large eggs

For the Filling:

  • 2 1/2 cups cold milk

  • 1 (5 ounce) package instant vanilla pudding mix

  • 1 cup heavy cream

  • 1/4 cup confectioners' sugar

  • 1 teaspoon vanilla extract

For the Icing:

  • 2 (1 ounce) squares semisweet chocolate

  • 2 tablespoons butter

  • 1 cup confectioners' sugar

  • 1 teaspoon vanilla extract

  • 3 tablespoons hot water

METHOD:

Step 1: Prepare the Oven

  1. Preheat the oven to 450 degrees F (230 degrees C).

  2. Grease a cookie sheet and set aside.

Step 2: Make the Choux Pastry

  1. Combine water and butter in a medium pot.

  2. Bring to a boil, stirring until butter melts completely.

  3. Reduce heat to low.

  4. Add flour and salt.

  5. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball.

  6. Remove from heat.

  7. Add eggs, one at a time, beating well after each addition until incorporated.

  8. Using a spoon or pastry bag fitted with a No. 10 or larger tip, spoon or pipe dough onto the prepared cookie sheet in 1 1/2×4-inch strips.

Step 3: Bake the Eclairs

  1. Bake in the preheated oven for 15 minutes.

  2. Reduce heat to 325 degrees F (165 degrees C).

  3. Continue baking until the bottoms sound hollow when lightly tapped, about 20 more minutes.

  4. Cool completely on a wire rack.

Step 4: Make the Filling

  1. Combine milk and pudding mix in a medium bowl according to package directions.

  2. Beat heavy cream with an electric mixer in a separate medium bowl until soft peaks form.

  3. Beat in confectioners' sugar and vanilla.

  4. Fold whipped cream into pudding.

Step 5: Fill the Eclairs

  1. Cut tops off of cooled pastry shells with a sharp knife.

  2. Fill shells with pudding mixture.

  3. Replace tops.

Step 6: Make the Icing

  1. Melt chocolate and butter in a medium saucepan over low heat.

  2. Stir in confectioners' sugar and vanilla.

  3. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has reached desired consistency.

  4. Remove from heat and cool slightly.

Step 7: Finish and Serve

  1. Drizzle chocolate icing over filled eclairs.

  2. Store in the refrigerator until serving.

  3. Enjoy your Classic Chocolate Eclairs!

HELPFUL TIPS & NOTES

Choux Pastry Tips:

  • The dough should form a stiff ball that pulls away from the sides of the pot

  • Make sure to beat each egg in well before adding the next one

  • The mixture should be smooth and glossy after all eggs are added

  • Don't skip the step of beating - this incorporates air which helps them rise

  • Piping creates more uniform eclairs, but spooning works too

  • Make sure the pastry bag tip is large enough (No. 10 or larger)

  • Pipe strips about 1 1/2 by 4 inches on the baking sheet with space between them

Baking Tips:

  • The two-temperature baking method is important: high heat first to puff them up, then lower heat to dry them out

  • Tap the bottom - if it sounds hollow, they're done

  • Don't open the oven door during the first 15 minutes as this can cause them to collapse

  • They should be light golden brown when done

  • Cool completely before filling - this prevents soggy bottoms

  • Make sure they're cool to the touch before cutting the tops

Filling Tips:

  • Use cold milk for the pudding to set properly

  • The whipped cream adds lightness to the pudding mixture

  • Fold gently to maintain the airy texture

  • Fill just before serving for best results, or fill up to 2 hours ahead

  • If you prefer a lighter filling, use more whipped cream

  • If you prefer a richer pudding, use less whipped cream

Chocolate Icing Tips:

  • Use good quality chocolate for best flavor

  • Melt chocolate and butter together over low heat - don't overheat or the chocolate will seize

  • Add hot water gradually to reach the right consistency - too thin and it runs off, too thick and it won't coat smoothly

  • Cool the icing slightly before drizzling so it sets nicely

  • You can reheat slightly if it gets too thick while decorating

Storage:

  • Store in the refrigerator for up to 2 days

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