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Eclaires - Original Recipe Recipe

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Submitted by jochan1977

Makes 16 servings



This is a contribution from a friend of mine... her mother's recipe, and they are good! I'm going to try to make them more diet friendly eventually, but here's the original version first.

Recipe Ingredients for Eclaires - original recipe

1 cup water
1/2 cup butter
1 cup flour
4 eggs
144 g instant vanilla pudding
1 3/4 cup milk
16 tbsp chocolate frosting

Recipe Directions for Eclaires - original recipe

  1. Mix instant pudding according to pudding pie instructions. Set aside in refrigerator.

  2. Preheat oven to 400. If you don't have non-stick bakeware, spray your cookie sheet with a non-stick cooking spray and set aside.

  3. Crack the eggs into a bowl and set aside.

  4. Heat water and butter to a rolling boil in 2 1/2 quart saucepan. Start adding flour bit by bit, while stirring by hand vigourously over low heat until the mixture forms a ball (i.e. starts to pull away from the sides of the pan and starts to stick to itself.)

  5. Remove from heat and blend in 4 eggs, all at once (Don't do one at a time or your dough won't work! trust me on this.) I like using an electric hand mixer for this bit. Blend until mixture is smooth and sticky.

  6. Drop dough by 1/4 cupfuls (or I just use 2 spoons...whatever amount works,) onto your cookie sheet. Shape each drop into a finger shape, about 4 inches long by 1/2 inch wide, with your spoons or a spatula. Bake until puffed and golden for 35-40 minutes. Let cool.

  7. Now comes the tricky part: filling your eclairs.

  8. Mom used to cut them in half. The pudding and frosting held it together a bit...but they never lasted long enough to fall apart.

  9. If you have a pastry/icing bag you can do this: using a chopstick, poke a hole in one end of your eclair, moving it around a bit inside to clear the areas for the filling.

  10. Fill pastry bag with pudding. Yes it will drip out the nozzle. This is messy stuff, but if it's not messy, then it won't taste good.

  11. Insert tip of bag to hole in eclair shell and squeeze the filling in (or, if your eclair shell bottoms all got stuck to the cookie sheet 'cause you didn't have nonstick cooking spray, fill the eclair in from there and frost over that. the top of the eclair will form a new bottom).

  12. After filling your eclair, get a dollop of frosting (to taste, I'd use about 1 tbsp for a large eclair) and spread it over the top of the eclair.

  13. If you want to jazz it up, sprinkle powdered sugar or/or pecans on top of your finished eclairs.

  14. Refrigerate until serving.

  15. Yield was not given in the original recipe, but I estimate 16 eclairs (ingredients add up to roughly 4 cups, dropping by 1/4 cupfuls, did the math). If this changes, I'll have an official yield listed here.

Categories

Chocolate, Eggs, Dessert, Christmas, Bake, Boil

Nutrition Facts
Serving Size 92.5g
Amount Per Serving
Calories
209
Calories from Fat
98
% Daily Value*
Total Fat
10.9g
17%
Saturated Fat
5.0g
25%
Trans Fat
0.0g
Cholesterol
62mg
21%
Sodium
212mg
9%
Potassium
78mg
2%
Total Carbohydrates
24.8g
8%
Dietary Fiber
0.7g
3%
Sugars
17.7g
Protein
3.6g
Vitamin A 6% Vitamin C 0%
Calcium 4% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D+
    Bad points
  • High in saturated fat
  • Very high in sugar
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