These were awesome. Very easy to make, and tasted great. I would have liked for the crust to be a little sweeter, but thats about it. I added some powdered sugar on it and it tasted even better after tham. My family loved it!

The filling was runny, and the frosting was graingy

lovely ty

These are delicious! Wow! My family couldnt believe that I actually made, CHOCOLATE ECLAIRS!!!! My mother is hounding me to make them for her and my grandmother and grandfather almost ate them all in one sitting. THis is even better than the store bought kind. Bravo to you!!! I am no longer on a diet

This is the same recipe that is in my Better Homes and Garden Recipe Book and it works every time! My suggestions: - Just bake at 400 for about 30 minutes, or goden brown and dry. - For the filling, use white chocolate instant pudding and Cool Whip and use pastry bag with long tip to fill rather than cutting off the tips. - For the chocolate glaze, Mix 1/3 cup cocoa, 1 cup sugar in sauce pan. Add 1 teasp vanilla, 1 stick butter, 1/4 cup milk. Boil for 1 minute, then set aside to cool. Dip the tops in the glaze, yummy!

These are so yummy, I am only allowed to make these every couple of months. My boys will eat them all in one evening. They are time consuming , but worth the extra effort. I always make the mini eclairs. We are not big chocolate lovers so I dip a fork in the chocolate and drizzle Jackson Pollack style. Yummy.

I'm only rating the pastry shell and glaze parts of this recipe, since I filled them with the French cream recipe. It was a very easy dough to make and to handle, and turned out lovely looking eclair shells (my MIL marveled at how pretty they looked) even without a pastry bag. I took a reviewer's advice and baked them at 400, but sadly I think I undercooked them; this could have been the reason for the slightly heavy, eggy texture. They were delicious all the same. The glaze is a very good doughnut type glaze, not what I think of as eclair glaze which in my experience is smoother and lacks the powdered-sugar flavor. It was still tasty though.

I followed the recipe, with the exception of using whole wheat flour. They turned out great! I made my own piping bag with a plastic sandwich bag, and I cut a half in hole in one of the bottom corners and squeezed out the dough. It worked wonderfully! I'd never made whipped cream before, and I did it! With the chocolate topping, I used Nutella instead, which added to the flavor and made it so gooooood!

These eclairs were okay, but they were not the greatest elcairs I've ever had. These kind of reminded me of donuts with a vanilla pudding filling. When I think of an eclair, I don't think of vanilla pudding. I think that's the main thing that made these a bit of a disappointment for me. I think of eclair filling as being more light and fluffy, like whipped cream (something Cool Whip based would work well, I think), and NOT tasting so strongly of vanilla. The filling was just too heavy for me. I also felt the shell could have been a bit lighter and fluffier. I may make these again, but I would probably look for ways to improve the existing recipe.

these were easy to make and everyone went crazy for them

These were pretty simple to do and really good. My only problem with it is if you don't plan on eating them all right away you shouldn't add the pudding in it right away or it will get really soggy. Also I made a hole on the side of all the puffs so they don't get soggy while cooling. I made about 24 and they were pretty big, a few big bites. I can't imagine how big 9 would be. I didn't have a pipping bag so I used 2 soup spoons and they worked out great. Delish though and I will make again and only stuff as I'm eating them.

this recipe is amazing.instead of using vanilla pudding, I put in butterscotch in one batch and chocolate in another. then when I drizzled the chocolate over the top, I added some chopped nuts while the chocolate was still warm. all my friends ask me to make them whenever we have a party, and they are a major favorite!

At first when I glanced over the recipe I thought this would be difficult to make. But it was actually sooo easy; didn't mess up my kitchen too much and good, precise directions. The only complaint was the pastry shell- definitely too eggy. Other than that, great recipe!

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.

these were really good. my filling was a bit runny though. i made a mess trying to fill them even with a pastry bag. all worth it!! everyone love them.