Best Eclairs From Scratch Recipe: Full Step-By-Step Tutorial (THE BEST EVER, SERIOUSLY!)

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How To Make Eclairs From Scratch: Full Step-By-Step Tutorial (THE BEST EVER, SERIOUSLY!)

Best Ever Eclairs:

1 cup cold water
½ cup unsalted butter
1 cup flour
¼ tsp. salt
4 eggs, fresh at room temperature

Preheat oven to 400 degrees. In a large saucepan, bring water and butter to a rolling boil. While the
water and butter are boiling and still on the stove, add flour and salt. Stir until the mixture clings
together in a ball.

Remove from stove and place mixture in a mixer with a paddle attachment. Add one
egg at a time, mixing on medium speed, until each egg is incorporated.
Beat for 1 minute until batter is
shiny, thick and smooth.
On jelly roll cookie sheet put about ¼ cup dough and smooth onto pan in shape of oblong éclair, about
3” in length and 1 ½ “ wide. You should be able to get 9-12 eclairs on a large sheet pan (depending on
how large you want to make them).
Do not place too close together. Bake at 400 degrees for 20
minutes; then 350 degrees for 10 more minutes, until puffed and golden.
Remove from oven and keep
out of draft.
When cooled, take a metal spatula and slide underneath each éclair to loosen from the
pan.
Slice lengthwise, in half, not all the way through, and fill with the vanilla pudding. (Be generous
with the filling).
Top with chocolate ganache topping and chill thoroughly before serving.

Éclair filling:

1 cup instant vanilla pudding (I buy the large bag at Smart & Final)
2 cups whole milk
1 cup sweetened whipped cream
¼ cup powdered sugar
1 tsp. vanilla

In large bowl, mix pudding with cold milk and wire whisk. Refrigerate until thick (about 15 minutes).
Make sweetened whipped cream with 1 cup heavy whipping cream. Beat until thick and fluffy; then add
¼ cup of powdered sugar and 1 tsp. vanilla. Fold into pudding mixture (it will be very thick).
Chill.
Fill eclairs with a generous amount of filling.

Chocolate Ganache Eclair Topping:

½ cup heavy whipping cream
1 cup semi-sweet chocolate chips
1 T. butter
1 tsp. imitation rum flavoring or vanilla extract.

Boil cream one minute, stirring constantly.
Remove from heat and add chips, butter and flavoring.
Stir until smooth.
If it gets too thick before topping eclairs, reheat and stir.

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