Sunday, March 30, 2008

Chocolate Eclairs

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Here's my luscious chocolate eclair recipe. Follow the instructions in my Mom's Cream Puff recipe (see next posting) for the puff pastry portion, then fill with a custard filling and top with my chocolate ganache recipe. Again, the tricky part is cooking the puff pastry long enough to ensure it is fully cooked. No peaking while it is baking or the pastry will fall.


Custard Filling:
1 large package Jell-O Instant Vanilla Pudding Mix
2 cups milk
1-1/2 small tubs of Cool Whip

Mix the instant pudding with the milk. Quickly fold in the Cool Whip before the pudding gets thick and sets. You can use a wire whip to do this. After the filling is thorough blended and sets up, cut each puff pastry in half, remove excess dough, then fill the pastry with this mixture.

Chocolate GanacheTopping:
1 pkg semi-sweet chocolate chips (12 oz)
1 pint whipping cream

Melt the chocolate chips and cream together over medium heat in a saucepan. Remove from the stove. Cool for several hours until the ganache thickens to a pudding consistency. Frost the top of the filled pastry. Store eclairs in the refrigerator until ready to serve.

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