These creamy cloud eclairs are perfect to serve during formal dinners or even during casual dinners or parties. Just put them in a pretty tray or serving platter and watch as they disappear right in front of your eyes. Everyone loves eclairs. No one will be able to resist these beauties most especially when they’re already being served right in front of their eyes.
Our friends over at Mr. Food have this to say about the recipe:
“If you crave clouds of creamy filling in your eclairs, then you’re going to love these Creamy Cloud Eclairs. These made-from-scratch eclairs are fluffy, light, and absolutely heavenly.”
One bite of this creamy eclairs and you will definitely feel as if you are floating in a cloud of heavenly cream and then falling and swimming into the sea of chocolaty goodness! My goodness. This dessert recipe is too sinful!
Ingredients
1 cup water
1/2 cup (1 stick) Land O Lakes butter, cut into quarters
1/4 teaspoon Morton salt
1 cup Gold Medal all-purpose flour
4 Eggland’s eggs, at room temperature
2 cups (1 pint) Borden heavy cream
1 3/4 cups Domino confectioners’ sugar, divided
3 tablespoons Hershey’s unsweetened cocoa
2 tablespoons Borden milk
Instructions
Preheat oven to 400 degrees F. In a medium saucepan over medium-high heat, bring water, butter, and salt to a boil. Add flour all at once and stir quickly with a wooden spoon until mixture forms a ball; remove from heat.
Add 1 egg to mixture and beat hard with a wooden spoon to blend. Add remaining eggs one at a time, beating well after each addition. When dough is smooth, spoon it into a large resealable plastic bag and using scissors, snip off one corner of bag, making a 1-inch-wide cut. Gently squeeze bag to form twelve 1- x 4-inch dough logs about 2 inches apart on ungreased large rimmed baking sheets.
Bake 40 to 45 minutes, or until golden and puffy. Remove to a wire rack to cool.
In a large bowl, beat cream and 1/4 cup confectioners’ sugar until stiff peaks form. In a small bowl, stir together remaining confectioners’ sugar, the cocoa, and milk to make a smooth icing.
Cut eclair shells in half horizontally and spoon whipped cream equally into bottom of each. Replace tops of eclair shells and spread icing over tops. Cover loosely and chill at least 1 hour before serving.
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Quick Tip: Each egg must be completely blended before the next egg is added. While beating dough, its consistency will change from looking almost curdled to smooth.
Thanks again to Mr. Food for this amazing recipe.
