FABOULOUS!! I hadn't made eclairs in a few years - their always so impressive to people - and really not a lot of work. I did add 1 Tbl. sugar & 1 tsp. vanilla to the eclair dough. For the filling I used 2 sm. inst. puddings - french vanilla & white chocolate along with 1 c. milk & 2 c. heavy whipping cream - 1 tsp. vanilla & 1/2 tsp. almond extract. I had to make 2 1/2 X's the recipe for a Valentines party - I put coconut in half of them with some browned coconut on top of the glaze. If you need to make them the day before as I did - put the hole in the end - let them cool - put them in a zip lock or storage container - closed - and in the refrig. for overnight - premake the fillings (lay a piece of food wrap on the top of the filling so it won't form a filmy layer) and fill the next day---after that they must be stored UNCOVERED or they will get soggy! I used Satiny Chocolate Glaze (from this site) just cause I had the ingreds.
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FABOULOUS!! I hadn't made eclairs in a few years - their always so impressive to people - and...