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My review
Eclairs II
Patty Stockton
"My family loves these eclairs and request them all the time. I usually make them as dessert whenever we have company coming, they are always a hit!"
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Ingredients
1 h servings 476Original recipe yields 9 servings (9 eclairs)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 450 degrees F (230 degrees C). 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 degrees F (165 degrees C) 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 teaspoon 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 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon 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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Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
- Editor's Note:
- Instead of pudding, you can fill the eclairs with a combination of pastry cream or whipped cream. You can find lots of pastry cream recipes on this site.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 341419 Ratings
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Most helpful positive review
11/20/2002
This recipe is fabuolus, but it forgets to mention to peirce the ends of the eclair shells right after removing from the oven to release any steam. This keeps them from getting really soggy on t...
Most helpful critical review
12/9/2002
I tried the chocolate topping on a cream puff recipe and it was bitter and gross. The cream puff was delicious by itself. I can't recommend the topping to anyone
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11/20/2002
This recipe is fabuolus, but it forgets to mention to peirce the ends of the eclair shells right after removing from the oven to release any steam. This keeps them from getting really soggy on t...
1/28/2008
OK, first of all, these were incredible. I mean, they taste like they came fresh out of a bakery shop. A couple of notes though. First, if you don't have heavy cream or if you're just trying to ...
12/31/2005
For a very fancy presentation,I baked it in a bundt pan.Just slice in half and spoon filling in. Replace top of puff, and add chocolate.
4/6/2003
This is a very good recipe, but I made a few modifications: first, I used 1/8 cup conf. sugar and 1/8cup regular sugar in the filling; second, I piped the filling into the eclairs; third, inste...
4/16/2003
I have tried many of the eclairs on this site, and this is the best one yet! I would cut the filling in half, it always makes way too much - or if you make all of it, add some bananas and vanil...
3/12/2003
This recipe was great and so easy. It turns out just like a bakery eclair. You don't need to pipe the pastry onto the baking sheet, I jast used a tablespoon and I was very careful to make th...
9/26/2002
I love this recipe! My daughter and I make these often, and people sometimes don't belive they are homemade because they look so good. When we make them we make them smaller and fill them by us...
12/9/2002
I tried the chocolate topping on a cream puff recipe and it was bitter and gross. The cream puff was delicious by itself. I can't recommend the topping to anyone
8/24/2002
I did not actually make this recipe, but I used the chocolate icing from it in something else. If you're looking for a great chocolate icing, you can't do better.