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