-1 cup water
-1/2 cup butter
-1 teaspoon salt
-1 teaspoons vanilla
-1 cup flour
Shortcut pastry cream:
-1 box vanilla instant pudding
-2 cups milk
-1 cup heavy whipping cream
-1+1/2 cups dark melting chocolate
Make the pastry cream ahead of time. Place the powder from the jello instant vanilla pudding into a bowl. Then add two cups of milk and whisk for two minutes. Then, add in your cup of heavy cream and whisk for another two minutes. Refrigerate when you’re done.
Heat the water, salt and butter on the stove in a saucepan until they’re completely melted. Next, add in the flour and keep mixing it with a wooden spoon. If it’s chunky–that’s normal. Keep mixing until your dough is completely soft with no lumps at all. Set it aside.
Make sure your dough is COMPLETELY cooled–if you don’t your eggs will cook in the dough. Next, add your eggs one at a time and mix with an electric mixer after each egg. Add vanilla to your liking(so you can get rid of the egg smell).
Next, place your dough in a piping bag or a freezer ziploc bag & add a tip (we used a large star tip–you can use a circle if that’s what you have). Place lines of dough onto wax paper covered trays. You can also make other designs-like we did in the pictures below.
Bake at 425 degrees, for about 20 minutes or until your dough is golden brown color.
Make sure your eclairs are cool–then, you can fill them with your pastry dough, and dip the top part in dark chocolate.
Here they are in the oven-puffing up