Vanilla Cream-Filled Eclairs

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"Choux paste is the French name for this tender pastry; we've simplified it by using piecrust mix." — Southern Living magazine

Directions

BRING 1 1/3 cups water to a boil in a 3-quart saucepan over medium-high heat. Stir in piecrust mix, beating vigorously with a wooden spoon 1 minute or until mixture leaves sides of pan.
PLACE dough in bowl of a heavy-duty electric stand mixer; cool 5 minutes. Beat dough at medium speed with electric mixer using paddle attachment. Add eggs and egg whites, 1 at a time, beating until blended after each addition. (If desired, eggs and egg whites may be added 1 at a time and beaten vigorously with a wooden spoon instead of using the mixer.)
SPOON dough into a large heavy-duty zip-top plastic bag. (A large pastry bag may also be used.) Cut a 1 1/2-inch opening across one corner of the bag. Pipe 4-inch-long strips of dough 2 inches apart onto ungreased baking sheets.
BAKE at 425 degrees for 20 to 25 minutes or until puffed and golden. (Do not underbake.) Remove from oven, and cut a small slit in side of each eclair to allow steam to escape. Cool on wire racks.
SPLIT eclairs using a serrated knife, starting at 1 long side without cutting through opposite side. Pull out and discard soft dough inside.
CAREFULLY spoon about 1/4 cup Vanilla Pastry Cream into each eclair; close top of each eclair over filling. Top evenly with Chocolate Glaze. Chill eclairs for 2 hours or freeze up to 1 month.
VANILLA PASTRY CREAM: Whisk together first 4 ingredients in a 3-quart saucepan. Gradually whisk in half-and-half. Cook over medium heat, whisking constantly, until mixture comes to a boil. Cook 1 minute or until mixture is thickened and bubbly. Remove from heat; whisk in butter and vanilla. Cover and chill 4 hours.
CHOCOLATE GLAZE: Microwave morsels and whipping cream at HIGH in a 2-cup glass measuring cup 30 seconds to 1 minute or until melted, stirring twice. Whisk in butter until blended, and spoon immediately over eclairs.

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Footnotes

Reprinted with permission of Southern Living® magazine. All rights reserved.

Reviews More Reviews

Feb 24, 2005

This is really the est eclairs I have ever tasted. There is no better vanilla cream anywhere! Just use only 1/4 cup cornstarch and it will turn out perfect! Don't look for another recipe. THis is it!

—HEATHERLING

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Sep 25, 2003

I've made these twice. I like the pastry part of this because it's a little more substantial than the store bought eclairs; not so flimsy. The filling is worth making from scratch instead of using pie filling. I used less cornstarch than called for and some 2% milk instead of some of the 1/2 and 1/2 the second time and it was still very thick. The frosting is excellent. I used a little bittersweet in the place of some of the semi-sweet morsels and it tasted like a fancy restaurant. Only caveat I have is don't try to make more than 12 because the pastry is quite airy and if they are small and get an air bubble, when you split them in half you will have no bottom half. EXCELLENT!!

—LBME

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2 Ratings