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Eclairs II

Eclairs II

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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!

Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 476 kcal
  • 24%
  • Fat:
  • 28.4 g
  • 44%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 483 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
  2. 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.
  3. 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.
  4. 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.
  5. 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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Reviews

PEGSTER1973
374
11/24/2005

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 the inside. These eclairs have become a family favorite and everyone is convinced that I spend hours in the kitchen preparing these!

Nikki Filippone
223
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 reduce some of that calorie intake... replace the cream for 2 beaten egg whites (until it forms peaks), and add 1/2 cup confectioners sugar to it (instead of 1/4 cup that is supposed to be added to the cream). Add the vanilla as well. When you are done, fold it into the vanilla pudding and you'll have the perfect eclair filling that is creamy and absolutely divine. My second suggestion has to do with the chocolate glaze. What I got when following the recipe was hardly a glaze, it didn't stick to the eclair and was way too thick. So I added about two tablespoons of milk, 1/4 cup confectioners sugar, and 1 more ounce of chocolate. The glaze I made turned out perfect (and tasted amazing as well). Another suggestion, you should dip the top of the eclair into the chocolate before you cut it open. That way the chocolate is evenly spread over the top, instead of a gunky chocolate mess. Let the chocolate sit for a few minutes before you cut into it, I suggest even putting it into the freezer for a few minutes. That way, when you cut them in half, the chocolate won't get all over the place. All in all, this recipe was a slam dunk. The authenticity of these eclairs was certainly refreshing, and I can guarantee that I will be making these again.

Donna
178
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.