Thursday, July 12, 2012

My 500th Recipe ..Amazing Eclairs..

For the Pastry:
1 stick butter
1 c. water
1 c. flour
1/4 tsp. salt
4 large eggs
Preheat oven to 450 degrees. Lightly grease a large cookie sheet and set aside.

1.In medium saucepan, combine 1/2 cup butter and water. Bring to a boil, stirring to melt butter.
Reduce heat to low and stir in flour and salt with a wooden spoon until the mixture begins to form a stiff ball of dough.

2.Remove from heat and add eggs, one at a time, stirring vigorously after each addition to ensure they are incorporated. Work quickly, especially with the first one, to prevent it from cooking into scrambled eggs on the bottom of your warm pan.

3.With a spoon or pastry bag fitted with a large tip, spread/pipe the thick dough onto prepared cookie sheet into 10-12 strips approximately 1 1/2 x 4″ each. I used a large Ziploc bag and cut off a little corner.

I had 14 on my pan cuz I made a triple batch.
 4.Bake for 15 minutes, then reduce heat to 325 and bake another 20 minutes, until puffed and golden and hollow sounding when lightly tapped on the bottom. If you under cook them, they will flatten out.
 5.When removed from oven, IMMEDIATELY pierce the ends almost through to the other side with a sharp knife to let steam escape and prevent any sogginess in the middle. This hole is also where you will be piping your filling into. Let cool completely before filling and icing (this will only take about half an hour).

For the Custard Filling:
1 (4 serving size) package instant vanilla pudding mix
2 cups milk (or as called for on pudding package)
1 cup heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract (I used Vanilla Bean Paste)
dash of salt

1.Combine pudding and milk in a bowl and mix according to package directions. (Let the pudding set in the the fridge about 10 min) In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup sugar, 1 tsp vanilla, and dash of salt. Fold whipped cream into pudding.

2.Scoop mixture into pastry bag fitted with a smallish tip and pipe mixture into centers of eclairs until full. This is a bit of a messy business, but worth it for ease of eating and pretty appearance.(I used a Wilton tip # 7 to fill my eclairs) You will probably have some custard leftover.

For the Chocolate Icing:
2 oz semisweet chocolate (or 1/3 cup semisweet chocolate chips)
2 Tbsp butter
1 cup powdered sugar
1 tsp vanilla extract
3 Tbsp hot water

1.Melt the chocolate and 2 Tbsp butter over low heat in a saucepan. Stir in 1 cup powdered sugar and 1 tsp vanilla. Stir in hot water, 1 Tbsp at a time, until icing is smooth and reaches desired consistency.
2.Drizzle, pipe or spread over filled eclairs.( I just turned mine upside down and dipped them into the chocolate)
3.Store in the fridge.To set up.

* I cant believe its already recipe 500 wow it came so fast. I have had a great time doing my blog and really enjoy all the feedback that I get from people. I made these eclairs for a party that we went to and they were one of the first things to go. Everyone loved them and wanted the recipe. There easy to make but they are a little time consuming but well worth it. I have already been asked when I am going to make them again lol.A single batch of these eclairs makes 10-12 eclairs depending on size. They really are amazing and I give them a 5


  1. Congratulations!
    These eclairs do look AMAZING!

  2. I love eclairs! I'm excited to make them. Thanks for sharing your recipe and for leaving a comment so I could find your blog!! Now following too!!

  3. Oh. My. Goodness. These look SO yummy!!! Wow!!! I'm jumping over from Crafty Zoo with Monkeys and following now. Although, all these great recipes may end up adding some pounds!!! :D

  4. I've been wanting to make eclairs for ages now and yours look fantastic! The recipe sounds so simple that I'm going to have to try it! Congrats on your 500th recipe! :) I'm your newest follower!

  5. Thanks for the kind comment on my blog. I love your site! I've made several of your recipes. I really really love that chicken italiano! I'm definitely going to have to make these eclairs for my husband.

  6. Looks scrumptious, these are right up my alley! Thanks for stopping by my blog!

  7. Oh wow! These look so great and easy too!! Congrats on your 500th post!!

  8. Those Eclairs look amazing and I'm going to have to try them.

  9. Wow! Five hundred recipes is a lot and the eclairs are beautiful. I used to gobble these down, when I was a kid but I never made one.

  10. I'm glad I visited - my husband LOVES eclairs and has wanted me to make them, but "pastries" scare me, lol. This recipe makes them look easy!

  11. I adore eclairs... and these look incredible!

  12. These look amazing!!! Have to try them!

  13. These look delicious! I might have to tweak them for our families allergies - but it would be worth trying!

  14. Thanks for visiting on our blog congratulations on 500 posts! These eclaires look amazing. I always love to eat them, but have a fear that they won't turn out when I make them. Maybe I can finally try now..

  15. Oh, my these look fantastic. Would you be happy to link them in to my Food on Friday: Chocolate?

    Thanks for visiting Carole's Chatter and commenting on my bacon and scrambled eggs post.

    Have a great week.

    1. Great that you linked in, thanks. have a good one

  16. Wow - Congrats! Your eclairs look perfect.

  17. I cannot resist eclairs and yours look sensational! Thanks for your sweet comment - you have a great blog!

  18. Thanks so much for visiting me and for your kind comments at Rook No. 17! Your eclairs look incredible! Beautifully done pate choux! Totally craving an eclair now.


  19. Made these a few weeks ago and they were amazing! Definitely messy and time consuming, but delicious!

  20. I made these once using your recipe and my family fell in love with them, now I make them at least once a month. They are fabulous!! Thank you for sharing your recipe.


I love to hear what you think.. Leave me a comment :)