For some reason, this recipe didn’t make it here – so I am posting it now, even though there are no delicious éclairs in my kitchen right now. I wish there were, and I would definitely be making some now if I had the ingredients handy, but it is ridiculous cold outside and I can’t bring myself to put on pants.
From my notes:
SO EASY! It was like magic watching them puff up. They really DO seem super-duper fancy and they really ARE super-duper easy to make. This looks like a really complicated recipe, given all the ingredients and steps, but it’s way easy. For real. Trust me.
Makes about 10 éclairs.
For the choux pastry:
1/2 cup butter
1 cup water
1 cup all-purpose flour
1/4 tsp salt
4 large eggs
For the custard filling:
1 package instant vanilla pudding mix
2 cups milk
1 cup heavy cream
1/4 cup icing sugar
1 tsp vanilla extract
1/4 tsp salt
For the mocha frosting:
1 stick butter, softened
2.5 cups icing sugar (make it in your blender!)
1/8 cup cocoa powder
1/8 teaspoon salt
1.5 teaspoons vanilla extract
1/4 cup strong coffee, cooled
Make the pastry:
- Preheat oven to 450F. Place a silpat mat on a large cookie sheet and grease lightly.
- In medium saucepan, combine 1/2 cup of butter and water. Bring to a boil, stirring, until butter is melted.
- Reduce the heat to low and stir in flour and salt with a wooden spoon until the mixture begins to form a stiff ball of dough. Remove from heat and move into the bowl of a stand mixer.
- Add eggs, one at a time, stirring vigorously after each addition to ensure they are incorporated. Work quickly so the eggs don’t cook before they’re mixed in!
- With a pastry bag fitted with a large tip, pipe the dough onto the prepared cookie sheet into 10 strips that are approximately 1.5 inches wide and about 4 inches long.
- Bake at 450F for 15 minutes, then reduce heat to 325 and bake for another 20 minutes. They’re ready when they’re puffy and golden and sound hollow when lightly tapped on the bottom.
- Remove them from the oven and immediately push a butter knife through the end, almost all the way through. This will let out steam and moisture – it’s also where you’ll be piping the custard in, so make sure the hole is large enough for that.
- Let cool completely.
Make the filling:
- Combine pudding and milk and mix according to package directions (easy!).
- In a separate bowl, beat the heavy cream with a handheld mixer until soft peaks form.
- Beat in 1/4 cup of icing sugar, 1 tsp vanilla, and 1/4 tsp salt.
- Gently fold the whipped cream into the pudding.
- Scoop the mixture into a pastry bag fitted with a medium tip – you may need to enlarge the holes in the éclairs to fit the tip.
- Pipe the filling mixture into the éclairs until each one is full. You will likely have filling left over.
Make the frosting:
- Combine the butter, powdered sugar, cocoa powder, salt and vanilla.
- Mix until slightly combined, then add 1/4 cup of the coffee.
- Whip until the icing is light and fluffy.
- Smear onto the top of the eclairs. Or, if you’re fancy, do something fancy with a piping bag or, y’know, whatever.
Store in the fridge. These get soggy after a day, though, so don’t expect to be able to make them too far in advance of eating (which sucks, because once people try them they really want you to make them for all occasions!) Even though the recipe makes about 10, they will disappear really quickly.