Eclairs

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 450 degrees F (230 degrees C). Grease a cookie sheet; set aside.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Make choux pastry: Combine water and butter in a medium pot. Bring to a boil, stirring until butter melts completely. Reduce heat to low; add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Add eggs, one at a time, beating well after each addition until incorporated. 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 1/2x4-inch strips.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Bake in the preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until the bottoms sound hollow when lightly tapped, about 20 more minutes. Cool completely on a wire rack.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Make filling: Combine milk and pudding mix in a medium bowl according to package directions. Beat heavy cream with an electric mixer in a separate medium bowl until soft peaks form. Beat in confectioners' sugar and vanilla. Fold whipped cream into pudding.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Make icing: Melt chocolate and butter in a medium saucepan over low heat. Stir in confectioners' sugar and vanilla. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat and cool slightly.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Drizzle chocolate icing over filled eclairs. Store in the refrigerator until serving.'}

📊 Nutrition Facts

Per serving (9 servings total)