Ingredients
Equipment
Method
Make the Éclairs
- Add the water, salt, sugar, and butter to a saucepan. Bring to a boil over medium heat.
- Lower the heat, then add the all-purpose flour. Stir continuously until the mixture is smooth, lump-free, and slightly shiny.
- Transfer the dough to a stand mixer fitted with the paddle attachment. Mix on low speed until the dough cools slightly.
- Add the eggs one at a time, mixing well after each addition. Continue mixing until the dough becomes thick, smooth, and glossy.
- Spoon the dough into a piping bag fitted with a round piping tip. Pipe into about 3 1/2-inch lengths (9 cm) on a lined baking sheet.
- Bake at 400°F (200°C) for 25 minutes, or until puffed and golden. Let the éclairs cool completely.
Make the Custard Cream
- In a small bowl, mix the instant vanilla pudding mix, milk, and vanilla extract until smooth. Set aside.
- Whip the heavy whipping cream until stiff peaks form. Gently fold in the custard mixture until combined.
- Transfer the filling to a piping bag and pipe it into the cooled éclairs.
For the Decoration
- Dip the tops of the éclairs into the melted chocolate.
- Garnish with grated chocolate, if desired. Let the chocolate set before serving.
