WKYT - Chef Walter - Recipes

Chocolate Eclairs Tuesday April 27, 2010


As served in 1st Class on the Titanic on April 12, 1912

1/2 cup butter
1 cup water
1 cup all-purpose flour
1/4 tsp salt
4 eggs

1 5 oz pkg instant vanilla pudding mix
2 cups cold milk
1 cup heavy cream
1/4 cup confectioners' sugar
1 tsp vanilla extract
2 1 oz squares semisweet chocolate
2 TBSP butter
1/2 cup confectioners' sugar
1 tsp vanilla extract
3 TBSP hot water


Preheat oven to 450deg. Grease a cookie sheet. In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips. Bake 15 minutes in the preheated oven, then reduce heat to 325 deg and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.

For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 tsp vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.

For the icing, melt the chocolate and 2 TBSP butter in the microwave for 30 seconds, stir and continue to heat in 30 second intervals until fully melted. Stir in 1/2 cup confectioners' sugar and 1 tsp vanilla. Stir in hot water, one TBSP at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.


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