Reviewed: Nov. 20, 2009

These were pretty good, easier than i thought. I think next time i'll skip the chocolate and just make cream puffs :)

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Jaylex85

Cooking Level: Intermediate

Home Town: Fort Walton Beach, Florida, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Nov. 13, 2009

A great recipe... although I had twice as much filling as I needed. :)

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Tisha

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Reviewed: Nov. 6, 2009

Made this last nite - I usually really appreciate reviews that add suggestions but this time they were making me stress so I decided to follow the ingredients as listed and everything was wonderful. I did put the filling in with a pastry bag, had just the right amount of filling to fill each eclair generously and it was delicious. The chocolate topping was a perfect consistency and taste. Everything was wonderful and easy!

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Golfing Sharon

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Reviewed: Nov. 3, 2009

Wow! Dropped by spoonful, it worked great. Pipped with filling. Made a chocolate ganache for the top using 1 c. cream and 1c. bittersweet chips. Would probably use semi-sweet chips next time.

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Imdamama

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Reviewed: Nov. 1, 2009

This is a good recipe but one thing i saw that can cause problems is adding the eggs right after taking it off heat. You should put the dough in a mixer with padle and mix until there is no steam coming up. Thats the right way to make the pate a choux (which is used in making eclairs, cream puffs etc.)

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brian1987

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Reviewed: Oct. 27, 2009

Delicious! I just made the eclairs - used a different recipe for pastry cream, and I just dipped the tops in melted chocolate so that it would dry hard. Delicious. Thank you!

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Rina

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Reviewed: Oct. 21, 2009

These are fantastic!! There are two tricks to making them though. first be sure to beat dough until the bowl is cooled down a little bit THEN add the eggs one at a time blending VERY well after each one. The second trick is to poke a hole at the end of them when they come out of the oven. If you dont i find they get soggy inside. OH and the filling is more than enough, you only need about half of what it makes. I started making these about a year ago for my family and boyfriend. i have to make them by request almost every month now. i always double the recipe and they are gone the same day.

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Anna

Cooking Level: Expert

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Reviewed: Oct. 18, 2009

Way more filling than you'll ever need! But this is truly a "Eclair", just like the bakery. Do what you feel is necessary to thicken the chocolate, it's a little runny. I will make these again and again.

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inounvme

Cooking Level: Expert

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Reviewed: Aug. 15, 2009

I made these eclairs for a ladies getogether and they turned out delicious! I am not much of a baker, so I felt I might be a little out of my league preparing these. However, I followed the instructions exactly as listed, and the eclairs turned out perfect and so delicious. Was worried, living in Colorado, that I might need to add more flour to pastry recipe, but I did not add it and they turned out perfect. Thank you for a wonderful dessert recipe! No question that I will make these again. BTW, I also had a lot of left-over filling, so I really piled it in the pastries. They were decadant that way, but I made sure the cream did not spill out and create a messy dessert for my guests. The left-over filling became a special dessert for my three little boys the next day. Stored well in fridge overnight and I served in three little bowls and put strawberries and blueberries on top. They loved it (and so did I)!

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momof3boys

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Reviewed: Jul. 21, 2009

Huge success at a family BBQ. I took the advice of others and used 425 instead of 450. Also, I made a double batch of pastries and icing, but only a single batch of filling and it was almost perfectly proportioned. Very easy to make and will be a part of my regular rotation for events.

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KNJ500

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Reviewed: Jul. 20, 2009

This was really good. I did change the icing though. I made the chocolate glaze as directed, but it didn't taste quite good enough. I added some store bought milk chocolate cake icing, and it was perfect.

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Angie

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Reviewed: Jun. 10, 2009

I made the filling by adding instants coffee to milk before adding it to instant french vanilla pudding. I dipped in canned caramel frosting that I thinned by heating in the microwave. Tasted like a caramel coffee drink.

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genanloris

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Reviewed: Jun. 8, 2009

This is a great recipe! My only complaint would have been that they got soggy after coming out of the oven....next time I will cook them longer and try poking them to let the steam out when they are out of the oven.

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maria

Cooking Level: Intermediate

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Reviewed: Jun. 6, 2009

This recipe was fantastic!! I gave it only 4 stars becuase I made my own pastry cream (Martha Stewart recipe).

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Jess015

Cooking Level: Expert

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Reviewed: May 11, 2009

These were easy to make and incredibly delicious. I made them for Mother's Day and they we had our meal. The only thing I didn't like was all the leftover filling I had, the recipe calls for way too much and I had to throw half of it away. Other than that, these eclairs were a total hit.

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Diana

Cooking Level: Intermediate

Home Town: Highlands Ranch, Colorado, USA

Living In: Denver, Colorado, USA

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Reviewed: May 8, 2009

While I admit that the first time I made these, they went over great even with the provided frosting. I generaly cook the shells, let them cool, pierce one (or both) sides with a knife and fill them with a pastry bag. I do use a different frosting now, but even with what's provided, it's hard to go wrong.

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bechamel

Cooking Level: Expert

Living In: Ann Arbor, Michigan, USA

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Reviewed: Apr. 30, 2009

half the pudding/cream next time. it was delicious and eaten quickly!

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sagastume15

Cooking Level: Intermediate

Home Town: Romulus, New York, USA

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Reviewed: Mar. 3, 2009

I halved it (now wish I didn't!), very good, yummy and tasty!

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Leanne

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Red Wing, Minnesota, USA

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Reviewed: Feb. 25, 2009

Made these over the weekend for my 3 sons. They lasted about 2 hours. Great taste, easy to make. Will definately make again. Thanks for sharing this great recipe.

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