Rating: 4.27 stars
41 Ratings
  • 5 star values: 26
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 3

Cream puffs with a cream cheese filling and chocolate icing.

Recipe Summary test

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
10
Yield:
20 pieces
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • For icing: In small saucepan, melt chocolate and 1 tablespoon butter over low heat. Remove from heat and, with electric mixer, beat in confectioners' sugar and 2 tablespoons hot water. Beat until smooth. Drizzle over filled eclairs.

  • For shells: In medium saucepan bring 1 cup water to a boil, stir in 1/2 cup butter and salt. Stir until melted. Add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and beat in eggs, one at a time, until smooth. Drop by tablespoons onto baking sheet.

  • Bake 15 minutes in the preheated oven, then reduce heat to 375 degrees F (190 degrees C) and bake until golden, 10 to 15 minutes. Cool completely.

  • For filling: In large bowl, beat 1/2 cup of milk, a little at a time, into softened cream cheese, until creamy. Beat in remaining 1 1/2 cups milk and pudding mix. Stir until thick, 1 to 2 minutes. Cut tops off cooled pastry shells and fill. Replace tops.

Nutrition Facts

381 calories; protein 7.6g; carbohydrates 38.4g; fat 22.8g; cholesterol 130.4mg; sodium 448.9mg. Full Nutrition
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Reviews (43)

Most helpful positive review

Rating: 4 stars
10/14/2008
I make eclairs alot and for those who have a problem with the "shell"part not turning out....The recipe I have used for years (same ingredients and measurements for 12)calls for the ball of dough to cool for 5 mins. then beat in eggs one at a time. After putting on greased baking sheet; bake for 20-25 mins. at 400(golden brown) then cut a 1-inch long slit on side of each eclair. Reduce oven temp to 375 and bake for 10 more mins (this allows the inside to cook a little).Hope this helps. Try filling with BAVARIAN CREME FILLING: 1 1/2 C. chilled whipped cream; 1 pkg. (8 oz) cream cheese softened; 2/3 C. brown sugar; 1 t. vanilla; 1/8 t. salt...In a chilled bowl beat cream untill stiff. Blend remaining ingredients & fold in cream. Read More
(85)

Most helpful critical review

Rating: 1 stars
10/27/2003
Made the shells first because how they came out would determine if the whole recipe was worth making. Not to my surpirse did the shells come out like garbage. Way too much butter for such a dinky amount of flour. First off the amount would have made maybe 6 tiny tiny shells which are bit sized! Second the dough never becomes shell like but stays doughy and soft. Very gross to look at and tasted like oily un-cooked dough. Horrible recipe! And a waste of ingredients! Read More
(15)
41 Ratings
  • 5 star values: 26
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 3
Rating: 4 stars
10/14/2008
I make eclairs alot and for those who have a problem with the "shell"part not turning out....The recipe I have used for years (same ingredients and measurements for 12)calls for the ball of dough to cool for 5 mins. then beat in eggs one at a time. After putting on greased baking sheet; bake for 20-25 mins. at 400(golden brown) then cut a 1-inch long slit on side of each eclair. Reduce oven temp to 375 and bake for 10 more mins (this allows the inside to cook a little).Hope this helps. Try filling with BAVARIAN CREME FILLING: 1 1/2 C. chilled whipped cream; 1 pkg. (8 oz) cream cheese softened; 2/3 C. brown sugar; 1 t. vanilla; 1/8 t. salt...In a chilled bowl beat cream untill stiff. Blend remaining ingredients & fold in cream. Read More
(85)
Rating: 5 stars
11/15/2002
My family went crazy about this recipe. It was delicious. My 8 year old grandson told me that he didn't want me to bake his birthday cake in Feb. he wanted these eclairs. Easy to make too. Read More
(17)
Rating: 1 stars
10/27/2003
Made the shells first because how they came out would determine if the whole recipe was worth making. Not to my surpirse did the shells come out like garbage. Way too much butter for such a dinky amount of flour. First off the amount would have made maybe 6 tiny tiny shells which are bit sized! Second the dough never becomes shell like but stays doughy and soft. Very gross to look at and tasted like oily un-cooked dough. Horrible recipe! And a waste of ingredients! Read More
(15)
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Rating: 5 stars
04/10/2004
Taste great. Just a reminder beat eggs in with electric beaters. Read More
(8)
Rating: 5 stars
02/01/2010
I just made these today and theycame out perfect. The only thing was that the cook time for the shells was much longer for me I divided the recipe into 10 eclairs and baked them for about 30 minutes. Read More
(6)
Rating: 2 stars
05/02/2005
Well I'm perplexed. I tried this recipe because the positive reviews outweighed the negative ones. Unfortunately my experience was negative. I didn't want bite size eclairs so I made mine a little larger and baked them a few minutes longer. The dough turned out greasy and the centers were uncooked and eggy tasting. I wound up with 12 eclairs and enough filling for 12 more. I did give this two stars because at least they are edible. I'm an experienced baker but can't imagine what went wrong. Won't be making this again. Read More
(6)
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Rating: 5 stars
04/08/2005
Wonderful recipe. Everyone thought they were so delicious. However they either have to be refrigerated or eaten within three days as the filling will spoil and take on a bad flavor. (Found this out the hard way.) Read More
(5)
Rating: 5 stars
03/02/2007
Loved the different filling. Made miniature eclairs with this recipe. Everyone loved them. Read More
(5)
Rating: 5 stars
02/10/2003
These were great!!! I've never made eclairs before but they were delicious. They took about 2 hours to make but it was worth it! I made 11 big eclairs instead of 20 little ones. I would suggest making more chocolate topping though. Read More
(5)