Vanilla Eclairs With Chocolate Glaze

Éclair - a type of cake shaped like a tube with chocolate on top and cream inside /eɪˈkleə(r)/  Today I felt like something creamy and sweet.  I knew éclairs would satisfy my craving!  It may seem daunting, and you might use a few more pots, bowls and mixers than you are accustomed, but these éclairs could not be easier.  Here goes…

Éclairs

1/c cup butter

1 cup water

1 cup all-purpose flour

¼ teaspoon salt

4 eggs (at room temperature)

For the Filling

1 (5 ounce) package instant vanilla pudding

2 ½ cups cold milk

1 cup heavy cream

¼ cup confectioners sugar

1 teaspoon vanilla extract

Chocolate Glaze

4 ounces semi-sweet chocolate (I use the baking squares)

2 tablespoons butter

1 cup confectioners sugar

1 teaspoon vanilla extract

3 tablespoons hot water

Preheat oven to 450 degrees.

In a medium saucepan combine ½ cup butter, and 1 cup water.  Bring to a boil then reduce heat to low and add flour and salt.  Stir vigorously until mixture leaves the sides of the pan and begins to form a ball.  Add eggs one at a time, beating with an electric mixer.  With a pastry bag, or in my case a Ziploc bag with a hole cut at the tip, pipe dough onto greased cookie sheet approximately 1 ½ inches x 4-inch strips. 

Bake 15 minutes then reduce heat to 325 degrees and bake 20 minutes more.  They should sound hollow when tapped.  Cool completely on a wire rack. 

For the filling, combine pudding mix and milk and stir according to package directions.  In a separate bowl beat the cream until soft peaks form.  Add ¼ cup confectioners sugar and 1 teaspoon vanilla.  Fold whipped cream into pudding.  Cut tops off cooked shells and fill shells with pudding mixture and replace tops. 

For the glaze, melt the chocolate and 2 tablespoons of butter in a medium saucepan over low heat.  Stir in 1 cup confectioners sugar and 1 teaspoon vanilla.  Stir in hot water 1 tablespoon at a time, until glaze is smooth.  Drizzle over éclairs.  Refrigerate until serving.  Enjoy!