Reviewed: Apr. 21, 2011

Yumm!! I added 8 oz of cream cheese to the filling. It gives it that something extra mmmmm!!

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Reviewer:

birdgoop

Home Town: Wauwatosa, Wisconsin, USA

Living In: Germantown, Wisconsin, USA

Reviewed: Jan. 30, 2011

wonderful dessert-family always asks for this. had recipe from friend years ago, but that one says to bake eclair shell at 350 degrees-always had trouble with shell being very flat. will try this one aout next time-otherwise is same recipe.

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Jeanne Delcambre

Reviewed: Aug. 21, 2010

I am only rating the frosting and it was GREAT!!! I used bittersweet chocolate and half-and-half instead of milk, mixed with a wisk, and the result was perfect!

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

Reviewed: Jun. 29, 2010

I've eaten this before but this was my first attempt to make one myself. It was a strange concept to make the eclair part but I followed the instructions and all went well. Someone commented that theirs was under baked. It is supposed to be soft on the inside. That's why the instructions say to pull the soft dough out and discard. That being said, my eclair was golden brown in about 30 minutes so DO check it before the recommended 40-45 minutes. I thought that perhaps there would be too much filling but it was just right. Some of it slopped over the eclair but it still looked great. I doubled the chocolate because that is what dessert is all about in my family and I also garnished with fresh raspberries. Everyone was impressed with both the presentation and the taste. I will make this again when I am asked to bring dessert.

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Reviewer:

Merwinak

Reviewed: Mar. 3, 2010

I made this recipe years ago and had forgotton all about it....it is a most impressive dessert that everyone raves about....I use fresh whipped heavy creme in place of frozen topping....thank you so much for jogging my memory...my family and friends thank you!!!!!

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Reviewer:

Huntington mom

Cooking Level: Expert

Home Town: Sea Cliff, New York, USA

Living In: Huntington, New York, USA

Reviewed: Dec. 20, 2009

Family enjoyed it very much and has asked me to make it again.

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Reviewer:

sharon

Reviewed: Apr. 8, 2009

I am so glad I found this recipe. I had this one years ago and it was a hit on holidays and family gatherings. I misplaced it and am glad to see it again. Thanks for sharing it.

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Reviewer:

Reviewed: Oct. 16, 2008

This is very popular when I make it for work, a very impressive looking dessert.

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Reviewer:

queenkaye

Cooking Level: Intermediate

Home Town: Sussex, Wisconsin, USA

Reviewed: Feb. 26, 2008

This looks really impressive to bring to a party. Make sure you cook the eclairs long enough so they aren't gooey inside. Also mine deflated for some reason so watch that. Lastly, make sure you have all the dollups attach or it is hard to keep it as a circle.

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Reviewer:

ETANDREA

Reviewed: Dec. 11, 2007

I love this recipe. Have been making and eating it for years! Always requested. Doesnt look easy, but it is. My Mom will make 2 and make 1 with banana pudding. I prefer the french vanilla. I also usually make individual tortes. That always goes over well.

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