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Eclairs II

SUBMITTED BY: Patty Stockton      PHOTO BY: DARLA11

"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!"
PREP TIME  15 Min
COOK TIME  45 Min
READY IN  1 Hr
SERVINGS & SCALING
Original recipe yield: 9 eclairs
    
About  scaling  and  conversions

INGREDIENTS

  • 1/2 cup butter
  • 1 cup water
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 eggs
  • 1 (5 ounce) package instant vanilla pudding mix
  • 2 1/2 cups cold milk
  • 1 cup heavy cream
  • 1/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 (1 ounce) squares semisweet chocolate
  • 2 tablespoons butter
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons hot water

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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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2005 by PEGSTER1973
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!

20 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by ATHENAM74
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 them 1 1/2 x 4 inches and they still turned out wonderful and very pretty. Just what I was looking for.

12 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by KJV1611
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 using a pastry bag instead of cutting them in half, we also use the pastry bag to apply the frosting.

11 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 9

Amount Per Serving

Calories: 478

  • Total Fat: 28.3g
  • Cholesterol: 170mg
  • Sodium: 527mg
  • Total Carbs: 49.6g
  •     Dietary Fiber: 0.8g
  • Protein: 7.6g

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