Reviewed: May 26, 2012

So amazing and delicious. I made this for my French project and the teacher said it was her favorite dish.

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Reviewed: Apr. 23, 2012

Easy to make! My family asks me to make these for special occasions and I am happy to! The best eclair recipe ever! Thank you so much!

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Aynie

Reviewed: Apr. 18, 2012

These are definitely better after they've sat in the refrigerator over night. I thought they were ok when they were fresh, but the next day, they were amazingly good. Not a lot of work for a big payoff -- I would definitely recommend these!

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CaityC

Cooking Level: Beginning

Reviewed: Apr. 16, 2012

These were so easy yet impressed a lot of people. I followed the directions exactly and they were delicious. I would have preferred if the cream were a little thicker, it was a little thin and oozed out. Maybe less milk in the pudding mix or allowed the pudding to thicken in the fridge before mixing the whipped cream. The flavor is divine!

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robbob42

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Reviewed: Apr. 9, 2012

I followed this recipe exactly and thought the cream filling was a little too loose. However, it tasted great. Also, I spooned the shell (dough) onto a greased cookie sheet with a spoon. I'll definitely get a piping bag next time. Thank you. These were great.

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dublinireland05

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Reviewed: Apr. 1, 2012

I have never made or even had a eclair. My husband requested them and boy oh boy!! he loves them! he said they taste exactly like they are supposed to. i did follow reviewer DONNA advice. i added 1/2 cup powdered sugar for the filling, and used 2tblspn milk and 3 oz. chocolate, and 1/4 cup p. sugar for the topping. came out beautiful. i will be buying a pastry filler though. when you cut the pastry in half it slides and is a lil messy to eat. I also followed PEGGSTER1973 advice to cut a lil slit on each end of pastry to allow it to cool off and not become soggy inside. Thanks for all the advice. I want to try this for myself. thank you for the recipe.

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piecookiemaker

Cooking Level: Intermediate

Reviewed: Mar. 25, 2012

Incredible!! Made miniature sized shells and took them to a baby shower. I got so many compliments- nobody could believe that they didn 't come from a bakery. Followed the recipe exactly and these were just perfect. Even got a couple of orders to make for Easter. Thank you so much for sharing this recipe.

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GiGi

Cooking Level: Expert

Home Town: Canton, Massachusetts, USA

Living In: Randolph, Massachusetts, USA

Reviewed: Mar. 20, 2012

Very tasty; the only part I had trouble with was the size, they puffed up too large and were hard to pull apart. If the thickness of the batter were more specific, it would be more informative.

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Keeskupcakes

Cooking Level: Beginning

Home Town: Boise, Idaho, USA

Reviewed: Mar. 17, 2012

Very good. Delicious, easy, and not as time consuming as you might think. Only thing I'll change next time is to use only 2 cups of milk (that's what the box says) rather than the 2.5 that the recipe calls for just so it will be a big thicker.

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jennleegordon

Cooking Level: Expert

Living In: Kingston, Ontario, Canada

Reviewed: Mar. 17, 2012

The pastry recipe was wonderful, but I am not sure about the filling. It tasted great but the pudding wouldn't set properly. Not really sure what I did wrong except maybe I should make the pudding a day in advance so it can set up before mixing with the cream. Other than that they tasted wonderful, and was an easy recipe to make. I was told from my friend who was a baker I would not be able to make the pastry as it was fairly complicated, but haha I did:)

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