Reviewed: Apr. 29, 2012

This recipe is great! Although as other reviews noted these are not exactly miniature. I greased up my hands with shortening to shape eclairsand made 36 bite size eclairs using a melon-baller for consistency. I cooked at 400 for 15 minutes, then reduced temp to 350 for 15 more. Then i let cool on the baking pans insteadof transferring to a wire rack. I did not cut the slits in the side, I used a corkscrew to poke holes once they were out of the oven for good and a ziplock bag with one end snipped off to fill. I ended up needin 1.5 5-oz boxes of non-instant pudding. For the frosting, I just turned over and dunked into melted icing and flipped back over to let dry, then drizzled the remaining frosting. Was a huge hit!! The best news, one is only about 100 calories!

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Reviewer:

Ktlenz

Reviewed: Mar. 4, 2012

These pastries didn't turn out as light and fluffy as I would have preferred. That being said, I think almost any filling would have been successful--next time I might try herbs and garlic or cheese.

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Reviewer:

Mrs. Dr. The Ivan

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Reviewed: Aug. 23, 2011

Fine, but not quite gourmet like I am used to. My 10 yr old daughter surprised me with these for my bday. So it was a sweet treat that I didnt have to make!

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Reviewer:

Krista Donahue

Cooking Level: Expert

Home Town: Franklin, Indiana, USA

Living In: Vista, California, USA

Reviewed: Jul. 30, 2011

These really made an impression! They were easier than I thought they would be, but the dough was a bit sticky to work with. I used 3 eggs, margarine instead of butter, and I made a vanilla pudding filling (made with vanilla pudding mix, 2 cups soy milk- to keep it non-dairy, and a container of whippping cream to make it a thicker consistency- since the soymilk doesn't let the pudding thicken). In my oven, it definitely took less than 35 minutes- they got a bit overdone. Also, don't grease the cookie sheet! Thanks for the recipe!

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Reviewer:

ray

Cooking Level: Intermediate

Reviewed: Feb. 15, 2011

Made this into heart shaped eclairs for Valentine's Day and they were delicious! I am only giving 4 stars because I did make some changes. As other suggested, I used the French Pastry Cream recipe instead of the pudding and it was perfect! Also had to add some cocoa powder to the frosting to make it taste chocolate. Mine did not require near the baking time either - not sure if it was because of the shape although I wouldn't think that would make much difference. Will make again though!

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Reviewer:

skrafft

Reviewed: Oct. 23, 2010

What an easy and amazing recipe! These were the best eclairs I've ever had. I did use vanilla pudding as a personal preference, but other than that this recipe is perfect. The pastry was delicate and the chocolate frosting was creamy and not overly sweet. I will definitely be making these for the holidays.

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Reviewer:

korilynne

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Living In: New Britain, Connecticut, USA

Reviewed: Oct. 17, 2010

I loved these. If they aren't cooking all the way through, what i did that seemed to work was took a knife and instead of a one inch slit I did it most of the way through. For the filling I used a vanilla filling similar to bavarian cream, one 8 oz whipped frozen topping (thawed) 3.5 oz vanilla pudding, 2 tsp. vanilla extract. Came out super delicious :)

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Reviewer:

MsNeesa

Cooking Level: Intermediate

Reviewed: Sep. 25, 2010

Well, they taste like Eclairs! I used vanilla pudding (instant) and it helped it from tasting too chocolatey...the chocolate topping was great and the pastry was okay. The dough was difficult to work with and I thought I did something wrong, but when I cooked them they turned out fine. I would probably try this recipe again. It was pretty easy.

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Reviewer:

SNOWPRINCESS7284

Home Town: Long Beach, California, USA

Reviewed: Aug. 29, 2010

Delish! However, the icing needs major changes. Half the conf sugar and triple the chocolate. Its was so dry I couldn't even stir it, so added milk and chocolate the make it smooth and creamy. Ended up great, got rave reviews at the party!

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Reviewer:

nurseluther

Cooking Level: Intermediate

Reviewed: Aug. 22, 2010

I can honestly say this is the easiest recipe I've ever followed. The only problem I had was they came out a little to big for my liking. So next time I cut it down. I made a dozen and filled 6 with whip cream and 6 with vanilla pudding, topping them with melted chocolate chips. Both were awesome. This recipe is a definite keeper!!

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