Cream Puffs, Chocolate Éclair

With this easy pastry batter for Lovely Cream Puffs you can make cream puffs or chocolate éclairs. Cream Puffs, Chocolate Éclair

Cream puffs,(full sized or bite sized) are filled with vanilla pudding,whipped cream or pastry cream, dusted with a confectioner sugar.I love the way a dusting sugar looks on cream puffs.

Éclairs are log-shaped, filled with pastry cream and drizzled with chocolate. The great thing about this beautiful recipe is you can customize it anyway you like it! Enjoy

Serving 12

 CREAM PUFFS FILLING

Box of vanilla instant pudding
1 cup heavy whipping cream
1 1/4 cups of milk

Pour the 1 cup of heavy whipping cream into a mixing bowl.Beat on high (3 min.) Set aside.Prepare pudding according to label directions ( only 1 ¼ cups milk).Fold in whipped whipping cream and mix by hand until mixed completely. Set aside.

PASTRY INGREDIENTS

1 cup water

1/2 cup unsalted butter cut into pieces

1/2 teaspoon salt

1 cup King Arthur Unbleached All-Purpose Flour

4 large eggs

Preheat oven to 375 F (190 C). Lightly grease (or line with parchment) two baking sheets.

In a medium saucepan over medium heat, combine butter, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon.

Remove the pan from the heat, and transfer contents to a bowl to cool, about 5 minutes. Add 4 eggs, one at a time, stirring vigorously.

Transfer the pate to a large pastry bag. Pipe 1-1/2-inch rounds onto prepared pan. Space the mounds about 3″ apart, to allow for expansion.

Brush tops with reserved egg wash.(optional) Bake until puffs rise and are golden brown, about 30 minutes.Don’t open the oven door while the pastries are baking.

Remove the pastries from the oven. When they’re cool enough to handle, split each in half to make top and bottom pieces;

Fill the bottom halves of the puffs with cream, then replace their tops. Dust with confectioners’ sugar, and serve.

CHOCOLATE FROSTING –

2 oz semisweet, 2 Tbs butter, 1 1/4 cups confectioner’s sugar, 3 Tbs hot water   

For frosting with chocolate, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs.

Tip –Cream puffs can be stored in an airtight container for up to 2 days; If your cream puffs have softened in storage they can be crisped up in the oven before filling and serving. To re-crisp; bake uncovered in a 300°F for about 5 to 8 minutes. Cool completely before filling.