Heavenly Chocolate Éclair Delight


1/2 cup unsalted butter
1 cup all-purpose flour
4 large eggs
1 (3.4 oz) package instant vanilla pudding mix
2 cups cold milk
1 cup heavy cream
1/4 cup powdered sugar
1 cup water
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
2 tablespoons unsalted butter
1/4 cup heavy cream

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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium saucepan, bring water and 1/2 cup butter to a boil over medium heat. Stir in flour until mixture forms a ball.
Transfer the dough to a mixing bowl. Beat in eggs, one at a time, mixing well after each addition. Continue beating until smooth.
Pipe or spoon the dough onto the prepared baking sheet in éclair shapes, about 1 inch wide and 4 inches long.
Bake for 30 to 35 minutes, or until golden brown and puffed. Remove from the oven and let cool completely.
In a mixing bowl, whisk together instant vanilla pudding mix and cold milk until thickened. Set aside.
In another mixing bowl, whip 1 cup heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold whipped cream into the prepared pudding mixture.
Cut the cooled éclairs in half horizontally. Fill each éclair with the pudding mixture using a piping bag or spoon.
In a microwave-safe bowl, combine chocolate chips, 2 tablespoons butter, and 1/4 cup heavy cream. Microwave in 30-second intervals, stirring each time, until smooth.
Drizzle the chocolate ganache over the filled éclairs.


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