WebMethod. STEP 1. Start by making the custard filling. Heat the milk until almost boiling in a saucepan. Meanwhile, mix together the sugar, egg yolks and vanilla in a bowl, then stir in …
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Fill the bag with custard and fill each dough ball through the hole you’ve made in each one. You’ll know when to stop filling because the dough will become heavy in your hand. Dip the top of each eclair into the chocolate glaze. Place on a plate to allow glaze to set on top of eclairs for 5 minutes before serving. I hope you enjoy!!
Directions. For filling, in a large bowl, whisk milk, vanilla and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping; set aside. In another large bowl, whisk milk and chocolate pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon vanilla filling into eclairs; replace tops.
Put the eclair dough in the oven and bake for 15 minutes. Reduce the heat to 375F and bake for 25 minutes. Remove the eclair pastries from the oven and let cool. Put the filling in a pastry bag fitted with a plain pastry tip. Poke a hole at the end of each eclair pastry and fill with the custard filling.
ECLAIRS: Bring water, butter and salt to boil. Remove from heat and stir in flour. Beat over low heat until mixture leaves sides of pan. Remove from heat. Beat in eggs, one at a time. Beat until shiny and satiny and broken in strands. Drop three inches apart on ungreased sheet.