Eclairs I Recipe - Allrecipes.com
Eclairs I Recipe
  • READY IN 1 hr

Eclairs I

Recipe by  

"Cream puffs with a cream cheese filling and chocolate icing."

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Ingredients Edit and Save

Original recipe makes 20 pieces Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 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.

 
Most Helpful Critical Review
Oct 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!

 

34 Ratings

Nov 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.

 
Apr 10, 2004

Taste great. Just a reminder, beat eggs in with electric beaters.

 
Feb 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.

 
May 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.

 
Mar 02, 2007

Loved the different filling. Made miniature eclairs with this recipe. Everyone loved them.

 
Apr 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.)

 

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Nutrition

  • Calories
  • 380 kcal
  • 19%
  • Carbohydrates
  • 38.4 g
  • 12%
  • Cholesterol
  • 141 mg
  • 47%
  • Fat
  • 22.8 g
  • 35%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 449 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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