An Eclair Affair


If you know me, you probably know that my mom is famous for her decadent cheesecakes! I always thought it would be fun to have a signature dessert like my mom. However, I hadn’t made anything yet that seemed..right for the part. Until now. ECLAIRS! I made eclairs for the first time this week and oh man, they were yummmmmmMY! Then I thought, “Emma’s Eclairs” has a nice ring to it…maybe this will become my “signature dessert.” I’m very excited to share this first draft of the recipe, and I’m excited to make it often and play around with the ingredients. Maybe one day I will be known for my eclairs like my mom is known for her cheesecake :)

    Makes 20 mini eclairs

For the dough:
1/2 cup organic sweet cream butter
1 cup water
1/4 tsp salt
1 tsp almond extract
1 cup all purpose flour
4 eggs

For the filling:
1 (5oz) package instant vanilla pudding mix
plus amount of Almond milk according to pudding instructions
*You can use regular milk if you prefer. If you use non-dairy milk, I suggest adding 1 tsp xanthan gum to help thicken*

1 cup heavy whipping cream
1/3 cup powdered sugar
1 tsp almond extract

For the chocolate topping:
2 ounces baker’s semisweet chocolate
2 TBsp organic sweet cream butter
1 cup powdered sugar
1 tsp vanilla extract
3 TBsp hot water

1. Prepare pudding with (almond) milk according to package directions. In a mixer, whip the heavy cream, powdered sugar, and 1 tsp almond extract until whipped cream forms. Fold into pudding. Chill in refrigerator.

2. Preheat oven to 400 degrees F. Grease baking sheets.
In a heavy saucepan, combine 1/2 cup butter, water, salt, and almond extract over medium-high heat. Bring to a boil, then reduce heat to low. Pour in flour all at once and stir vigorously until fully incorporated and mixture forms a ball. Remove from heat and let cool a few minutes, then beat in eggs, one at a time, until well combined.

3. Drop dough into 20 equal mounds on baking sheets. Spread each mound into a 3 inch x 1/2 inch rounded rectangle. If you have a piping bag that works too.
Bake in preheated oven 30 mins. Reduce heat to 325 degrees F. Return eclairs to oven for 10 minutes. Transfer to a wire rack to cool completely. Poke each end with a toothpick to allow the steam to escape, this will prevent soggy dough from forming on the inside.

4. Prepare icing while eclairs are cooling. Heat 2 tablespoons butter with chocolate in a large microwave-safe bowl in the microwave for 10 seconds, stir, repeat, until it’s all melted. Whisk in the confectioners sugar, vanilla, and hot water only 1 tablespoon at a time until desired consistency. Set aside.

To assemble: Puncture one end of each eclair with a butter knife to make a half inch slit. You can use the knife to help really hollow out the eclairs by applying some pressure to the insides of them with the knife inserted. Use a piping bag, or a ziplock with the corner cut, to pipe the filling into the eclairs through the half inch slits. Frost with chocolate icing. Chill until serving.


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