Photo of Chocolate eclairs by WW

Chocolate eclairs

11
11
11
SmartPoints® value per serving
Total Time
1 hr
Prep
25 min
Cook
35 min
Serves
12
Difficulty
Difficult
Filled with vanilla cream and slathered with chocolate icing, these decadent eclairs are just the right treat to serve at brunch or to pair with an afternoon coffee or tea. While making the airy shells from scratch might take a bit of time, their authentic, bakery-like pastry that results is well worth the effort. They’re actually very easy to make too. You can bake the pastry shells and whip-up the cream and icing several days in advance. Keep the shells whole and store at room temperate and the cream and icing in the refrigerator. Slice the shells and assemble them the day you plan to serve them.

Ingredients

All-purpose flour

1 cup(s)

Sugar

1 Tbsp

Table salt

tsp

Egg white(s)

2 large

Fat free skim milk

1 cup(s)

Reduced-calorie margarine

cup(s)

Regular liquid egg substitute

1 cup(s), at room temperature, divided

Instant vanilla pudding dry mix

1 package(s), 3.4 oz

Fat free skim milk

2 cup(s), cold

Reduced-calorie margarine

1 Tbsp

Milk chocolate chips

¾ oz, about 2 tbsp

Fat free skim milk

3 Tbsp

Sugar

2 Tbsp

Powdered sugar (confectioner's)

2 cup(s)

Vanilla extract

½ tsp

Instructions

  1. Preheat oven to 400°F. Lightly coat a large baking sheet with cooking spray.
  2. To prepare pastry shells, sift together flour, 1 tablespoon sugar and salt; set aside. In a mixing bowl, beat egg whites until stiff peaks form; set aside.
  3. In a medium saucepan, combine 1 cup milk and 1/3 cup margarine. Set pan over medium-high heat and bring to a boil.
  4. Add flour mixture and stir with a wooden spoon until blended and mixture no longer sticks to sides of pan or spoon. Remove from heat.
  5. Add 2 tablespoons of egg substitute and mix with a wooden spoon until blended and smooth. Add remaining egg substitute, 2 tablespoons at a time, mixing well after each addition. Mix until smooth.
  6. Fold in 1/4 cup beaten egg whites. Fold in remaining egg whites and mix until blended.
  7. Transfer pastry dough to a large zip-close plastic bag (or pastry bag) and gently squeeze to remove any air. Cut one corner, making a 1/2-inch opening. Squeeze pastry onto prepared baking sheet, forming twelve 4-inch eclair logs, about 1/2-inch high.
  8. Using your fingers, splash a little water on the surface of pastries.
  9. Bake 10 minutes. Reduce oven temperature to 350ºF and bake until golden and firm to the touch, 25 more minutes. Cool completely on a wire rack before filling.
  10. To prepare filling, whisk pudding mix into 2 cups cold milk. Whisk until blended. Cover and refrigerate 5 minutes.
  11. To prepare icing, melt 1 tablespoon margarine and chocolate together in a small saucepan over medium heat.
  12. Add 3 tablespoons milk and 2 tablespoons sugar and simmer until blended and smooth, stirring constantly with a wire whisk, 3 minutes. Remove from heat, transfer to a medium glass bowl and cover. Refrigerate until cool, about 20 minutes.
  13. Using a spatula, fold in 2 cups powdered sugar and vanilla. Mix until smooth and thick.
  14. To assemble eclairs, cut the eclair logs in half horizontally. Fill bottom half with vanilla pudding and replace top. Spread icing on top half of pastry. Serve immediately.