My son loves éclairs, but he has some frustrations with traditional éclairs, including how messy they are to eat and how hard the shells can sometimes get. I found this recipe in one of those community fundraising cookbooks that Daughter #3 loaned me. (I have 3 daughters.) I changed it up a bit to suit my family’s tastes. I dished it up for Number One Son (I only have one), anxiously awaiting his critique, but when it didn’t come, I asked him what he thought. He said he couldn’t speak because he had a “mouthful of happiness”. I considered renaming these “A Mouthful of Happiness Éclairs”, but that title is just too long. I know this seems like a lot of ingredients, but this is a surprisingly easy recipe. You will be happy you tried it!
- 4 large eggs
- ½ C. (1 stick) butter or margarine
- 1 C. water
- 1 C. all purpose flour
- 4 C. milk
- 1 large and 1 small pkg. vanilla instant pudding mix
- 1 pint whipping cream
- ⅓ cup powdered sugar
- 1 tsp. vanilla
- 1 oz. square unsweetened chocolate
- 1 tsp. butter or margarine
- 1 C. powdered sugar
- 2-3 tsp. hot tap water
- Preheat oven to 400°. Whisk eggs in a bowl. Melt butter and water in a medium saucepan. Remove from heat and with a hand held electric mixer or a wooden spoon, incorporate flour until smooth, making sure there are no lumps. Slowly beat in eggs until smooth and creamy. Grease a 9”x13” baking pan. Spread dough evenly and bake for 25-35 minutes, until puffed and golden brown.
- Cool completely!
- Whisk together the large and small packages of vanilla instant pudding with the milk. Pour into cooled éclair shell. Whip whipping cream together with the ⅓ cup powdered sugar and vanilla. Smooth over pudding. Chill for at least 15 minutes. Slice into 16 serving size pieces.
- For the chocolate syrup, melt the unsweetened chocolate together with the 1 teaspoon butter or margarine. Slowly add the 1 cup of powdered sugar, alternating with the hot water until it’s the desired consistency for dripping over the éclairs. For an even easier recipe, you can substitute store bought chocolate syrup. Refrigerate any leftovers.
Once you mix the dough, spread it evenly and bake for 25-35 minutes, until puffed and golden brown.
It will look like this. Once it is cooled completely, it is ready to fill.