The delicious pastry only takes five ingredients and makes a divine vessel for the creamy vanilla filling. It’s all topped off with a rich, chocolate frosting. Yum! Chocolate Eclairs Pastry 1 cup water 1/2 cup butter, cubed 1/4 teaspoon salt 1 cup all-purpose flour 4 eggs Filling 2 1/2 cups cold milk 1 package (5.1 ounces) instant vanilla pudding mix 1 cup heavy whipping cream 1/4 cup confectioners’ sugar 1 teaspoon vanilla extract Frosting 2 squares (1 ounce each) semisweet chocolate, or 1/3 cup semisweet chocolate chips 2 tablespoons butter 1 1/4 cups confectioners’ sugar 2 to 3 tablespoons hot water In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Using a tablespoon or a pastry tube with a No. 10 or larger tip, form dough into 4-in. x 1 1/2 in. strips on a greased baking sheet. Bake at 400 degrees for 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs. In a large bowl, whisk milk and pudding mix for 2 minutes. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Split eclair; remove soft dough from inside. Fill eclairs (chill any remaining filling for another use). For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator. Image via jeffreyw/Flickr
title: “Deceptively Easy Chocolate Eclairs With Creamy Vanilla Filling” ShowToc: true date: “2024-10-08” author: “Timothy Maohu”
The delicious pastry only takes five ingredients and makes a divine vessel for the creamy vanilla filling. It’s all topped off with a rich, chocolate frosting. Yum! Chocolate Eclairs Pastry 1 cup water 1/2 cup butter, cubed 1/4 teaspoon salt 1 cup all-purpose flour 4 eggs Filling 2 1/2 cups cold milk 1 package (5.1 ounces) instant vanilla pudding mix 1 cup heavy whipping cream 1/4 cup confectioners’ sugar 1 teaspoon vanilla extract Frosting 2 squares (1 ounce each) semisweet chocolate, or 1/3 cup semisweet chocolate chips 2 tablespoons butter 1 1/4 cups confectioners’ sugar 2 to 3 tablespoons hot water In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Using a tablespoon or a pastry tube with a No. 10 or larger tip, form dough into 4-in. x 1 1/2 in. strips on a greased baking sheet. Bake at 400 degrees for 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs. In a large bowl, whisk milk and pudding mix for 2 minutes. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Split eclair; remove soft dough from inside. Fill eclairs (chill any remaining filling for another use). For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator. Image via jeffreyw/Flickr
title: “Deceptively Easy Chocolate Eclairs With Creamy Vanilla Filling” ShowToc: true date: “2024-10-05” author: “Nga Gjertsen”
The delicious pastry only takes five ingredients and makes a divine vessel for the creamy vanilla filling. It’s all topped off with a rich, chocolate frosting. Yum! Chocolate Eclairs Pastry 1 cup water 1/2 cup butter, cubed 1/4 teaspoon salt 1 cup all-purpose flour 4 eggs Filling 2 1/2 cups cold milk 1 package (5.1 ounces) instant vanilla pudding mix 1 cup heavy whipping cream 1/4 cup confectioners’ sugar 1 teaspoon vanilla extract Frosting 2 squares (1 ounce each) semisweet chocolate, or 1/3 cup semisweet chocolate chips 2 tablespoons butter 1 1/4 cups confectioners’ sugar 2 to 3 tablespoons hot water In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Using a tablespoon or a pastry tube with a No. 10 or larger tip, form dough into 4-in. x 1 1/2 in. strips on a greased baking sheet. Bake at 400 degrees for 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs. In a large bowl, whisk milk and pudding mix for 2 minutes. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Split eclair; remove soft dough from inside. Fill eclairs (chill any remaining filling for another use). For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator. Image via jeffreyw/Flickr
title: “Deceptively Easy Chocolate Eclairs With Creamy Vanilla Filling” ShowToc: true date: “2024-10-06” author: “Debbie Ragusano”
The delicious pastry only takes five ingredients and makes a divine vessel for the creamy vanilla filling. It’s all topped off with a rich, chocolate frosting. Yum! Chocolate Eclairs Pastry 1 cup water 1/2 cup butter, cubed 1/4 teaspoon salt 1 cup all-purpose flour 4 eggs Filling 2 1/2 cups cold milk 1 package (5.1 ounces) instant vanilla pudding mix 1 cup heavy whipping cream 1/4 cup confectioners’ sugar 1 teaspoon vanilla extract Frosting 2 squares (1 ounce each) semisweet chocolate, or 1/3 cup semisweet chocolate chips 2 tablespoons butter 1 1/4 cups confectioners’ sugar 2 to 3 tablespoons hot water In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Using a tablespoon or a pastry tube with a No. 10 or larger tip, form dough into 4-in. x 1 1/2 in. strips on a greased baking sheet. Bake at 400 degrees for 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs. In a large bowl, whisk milk and pudding mix for 2 minutes. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Split eclair; remove soft dough from inside. Fill eclairs (chill any remaining filling for another use). For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator. Image via jeffreyw/Flickr
title: “Deceptively Easy Chocolate Eclairs With Creamy Vanilla Filling” ShowToc: true date: “2024-09-29” author: “Gordon Roberson”
The delicious pastry only takes five ingredients and makes a divine vessel for the creamy vanilla filling. It’s all topped off with a rich, chocolate frosting. Yum! Chocolate Eclairs Pastry 1 cup water 1/2 cup butter, cubed 1/4 teaspoon salt 1 cup all-purpose flour 4 eggs Filling 2 1/2 cups cold milk 1 package (5.1 ounces) instant vanilla pudding mix 1 cup heavy whipping cream 1/4 cup confectioners’ sugar 1 teaspoon vanilla extract Frosting 2 squares (1 ounce each) semisweet chocolate, or 1/3 cup semisweet chocolate chips 2 tablespoons butter 1 1/4 cups confectioners’ sugar 2 to 3 tablespoons hot water In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Using a tablespoon or a pastry tube with a No. 10 or larger tip, form dough into 4-in. x 1 1/2 in. strips on a greased baking sheet. Bake at 400 degrees for 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs. In a large bowl, whisk milk and pudding mix for 2 minutes. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Split eclair; remove soft dough from inside. Fill eclairs (chill any remaining filling for another use). For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator. Image via jeffreyw/Flickr
title: “Deceptively Easy Chocolate Eclairs With Creamy Vanilla Filling” ShowToc: true date: “2024-09-10” author: “Nancy Stallings”
The delicious pastry only takes five ingredients and makes a divine vessel for the creamy vanilla filling. It’s all topped off with a rich, chocolate frosting. Yum! Chocolate Eclairs Pastry 1 cup water 1/2 cup butter, cubed 1/4 teaspoon salt 1 cup all-purpose flour 4 eggs Filling 2 1/2 cups cold milk 1 package (5.1 ounces) instant vanilla pudding mix 1 cup heavy whipping cream 1/4 cup confectioners’ sugar 1 teaspoon vanilla extract Frosting 2 squares (1 ounce each) semisweet chocolate, or 1/3 cup semisweet chocolate chips 2 tablespoons butter 1 1/4 cups confectioners’ sugar 2 to 3 tablespoons hot water In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Using a tablespoon or a pastry tube with a No. 10 or larger tip, form dough into 4-in. x 1 1/2 in. strips on a greased baking sheet. Bake at 400 degrees for 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs. In a large bowl, whisk milk and pudding mix for 2 minutes. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Split eclair; remove soft dough from inside. Fill eclairs (chill any remaining filling for another use). For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator. Image via jeffreyw/Flickr
title: “Deceptively Easy Chocolate Eclairs With Creamy Vanilla Filling” ShowToc: true date: “2024-08-26” author: “Derrick Talley”
The delicious pastry only takes five ingredients and makes a divine vessel for the creamy vanilla filling. It’s all topped off with a rich, chocolate frosting. Yum! Chocolate Eclairs Pastry 1 cup water 1/2 cup butter, cubed 1/4 teaspoon salt 1 cup all-purpose flour 4 eggs Filling 2 1/2 cups cold milk 1 package (5.1 ounces) instant vanilla pudding mix 1 cup heavy whipping cream 1/4 cup confectioners’ sugar 1 teaspoon vanilla extract Frosting 2 squares (1 ounce each) semisweet chocolate, or 1/3 cup semisweet chocolate chips 2 tablespoons butter 1 1/4 cups confectioners’ sugar 2 to 3 tablespoons hot water In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Using a tablespoon or a pastry tube with a No. 10 or larger tip, form dough into 4-in. x 1 1/2 in. strips on a greased baking sheet. Bake at 400 degrees for 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs. In a large bowl, whisk milk and pudding mix for 2 minutes. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Split eclair; remove soft dough from inside. Fill eclairs (chill any remaining filling for another use). For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator. Image via jeffreyw/Flickr
title: “Deceptively Easy Chocolate Eclairs With Creamy Vanilla Filling” ShowToc: true date: “2024-10-22” author: “Douglas Mcwhorter”
The delicious pastry only takes five ingredients and makes a divine vessel for the creamy vanilla filling. It’s all topped off with a rich, chocolate frosting. Yum! Chocolate Eclairs Pastry 1 cup water 1/2 cup butter, cubed 1/4 teaspoon salt 1 cup all-purpose flour 4 eggs Filling 2 1/2 cups cold milk 1 package (5.1 ounces) instant vanilla pudding mix 1 cup heavy whipping cream 1/4 cup confectioners’ sugar 1 teaspoon vanilla extract Frosting 2 squares (1 ounce each) semisweet chocolate, or 1/3 cup semisweet chocolate chips 2 tablespoons butter 1 1/4 cups confectioners’ sugar 2 to 3 tablespoons hot water In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Using a tablespoon or a pastry tube with a No. 10 or larger tip, form dough into 4-in. x 1 1/2 in. strips on a greased baking sheet. Bake at 400 degrees for 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs. In a large bowl, whisk milk and pudding mix for 2 minutes. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Split eclair; remove soft dough from inside. Fill eclairs (chill any remaining filling for another use). For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator. Image via jeffreyw/Flickr
