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Original Chocolate Eclairs Recipe
|Water||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Instant vanilla pudding mix||5 Ounce (1 Package)|
|Cold milk||1⁄2 Cup (8 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Confectioners sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Semi-sweet chocolate square||2 Ounce (Two 1 Ounce Square)|
|Hot water||2 Tablespoon|
Serving size: Complete recipe
Calories 3361 Calories from Fat 1962
% Daily Value*
Total Fat 221 g339.6%
Saturated Fat 135.3 g676.7%
Trans Fat 0 g
Cholesterol 1495 mg
Sodium 2938.7 mg122.4%
Total Carbohydrates 279 g92.8%
Dietary Fiber 3.4 g13.5%
Sugars 182.5 g
Protein 43 g85.9%
Vitamin A 93.1% Vitamin C
Calcium 43.8% Iron 53%
*Based on a 2000 Calorie diet
Reduce heat to low; add the flour and salt.
Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball.
Remove from the heat; add eggs, one at a time, beating well after each addition until batter becomes smooth.
Using a tablespoon or a pastry tube with a No.
10 or larger tip, form dough into 4-in.x 1-1/2-in.strips on a greased baking sheet.
Bake at 400° for 35-40 minutes or until puffed and golden.
Immediately cut a slit in each to allow steam to escape.
Cool on a wire rack.
In a mixing bowl, beat pudding mix and milk according to package directions.
In another mixing bowl, whip the cream until soft peaks form.
Beat in sugar and vanilla; fold into pudding.
Split eclairs; remove soft dough from inside.
Fill eclairs (chill any remaining filling for another use).
For frosting, melt chocolate and butter in a saucepan over low heat.
Stir in sugar and enough hot water to achieve a smooth consistency.
Store in the refrigerator.