Ingredients
Equipment
Method
Instructions:
- In a medium saucepan, combine 1 cup of water, 1 cup of unsalted butter, 1 tablespoon of granulated sugar, and a pinch of salt. Bring the mixture to a boil over medium heat. Once boiling, remove from heat and add 1 cup of flour, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Allow the dough to cool for about 5 minutes. Then, add 4 large eggs (room temperature), one at a time, mixing well after each addition. The dough should be smooth and glossy.
- Preheat your oven to 400°F (200°C). Transfer the choux pastry dough to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto a parchment-lined baking sheet, leaving space between each eclair.
- Bake the eclairs for 25-30 minutes or until they are puffed and golden brown. Do not open the oven door while they are baking. Once baked, remove from the oven and let them cool completely on a wire rack.
- While the eclairs cool, prepare the vanilla pudding according to the package instructions. Once set, gently fold in the whipped topping to create a light and airy filling.
- Once the eclair shells are cool, use a small knife to make a slit in the side of each one. Fill the piping bag with the vanilla filling and pipe it into each eclair until filled.
- In a small saucepan, heat 1 cup of heavy cream over medium heat until it begins to steam. Remove from heat and add 1 cup of semi-sweet chocolate chips, stirring until the chocolate is completely melted and the mixture is smooth.
- Dip the top of each filled eclair into the chocolate ganache, allowing the excess to drip off. Place the eclairs back on the wire rack to set.
Notes
- Store filled eclairs in the refrigerator for up to 2 days.
- Unfilled eclair shells can be frozen for up to 3 months; thaw before filling.
- To refresh texture, reheat unfilled eclairs in a preheated oven at 350°F (175°C) for 5-10 minutes.