My eclairs stuck to my pan, so I would spray the pan or use wax paper next time, but otherwise, I followed others advise and added eggs one at a time in my mixer. After I removed them from the oven I punctured the ends to let steam out as advised by others. I made pudding ahead and refrigerated while eclairs were baking so it was firm. The whipped cream mixture was too thin even when added to pudding. I would decrease the amount of milk drastically. I used 2 cups milk in the pudding and it was too thin when combined with whip cream mixture. I only needed 2 Tbsp. of water in chocolate mixture but it came out the perfect consistency. I would make this again, because the taste was amazing, but I will alter the filling so thicker. It was easy enough to make, and the timing in the oven for the eclairs was perfect if followed exactly. Thanks for this great recipe!!
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My eclairs stuck to my pan, so I would spray the pan or use wax paper next time, but...