Eclairs II Recipe - Allrecipes.com
Eclairs II Recipe
  • READY IN 1 hr

Eclairs II

Recipe by  

"My family loves these eclairs and request them all the time. I usually make them as dessert whenever we have company coming, they are always a hit!"

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Ingredients Edit and Save

Original recipe makes 9 eclairs Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
  2. In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
  3. Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
  4. For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
  5. For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.
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Reviews More Reviews

Most Helpful Positive Review
Nov 24, 2005

This recipe is fabuolus, but it forgets to mention to peirce the ends of the eclair shells right after removing from the oven to release any steam. This keeps them from getting really soggy on the inside. These eclairs have become a family favorite and everyone is convinced that I spend hours in the kitchen preparing these!

 
Most Helpful Critical Review
Jan 25, 2004

I tried the chocolate topping on a cream puff recipe and it was bitter and gross. The cream puff was delicious by itself. I can't recommend the topping to anyone

 
Jan 28, 2008

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.

 
Dec 31, 2005

For a very fancy presentation,I baked it in a bundt pan.Just slice in half and spoon filling in. Replace top of puff, and add chocolate.

 
Jan 25, 2004

This is a very good recipe, but I made a few modifications: first, I used 1/8 cup conf. sugar and 1/8cup regular sugar in the filling; second, I piped the filling into the eclairs; third, instead of melting butter and choc, I melted choc in milk, and didn't need any water. And, because I piped the filling, I was able to dip the eclairs upside down in the chocolate. YUM.

 
Jan 25, 2004

I have tried many of the eclairs on this site, and this is the best one yet! I would cut the filling in half, it always makes way too much - or if you make all of it, add some bananas and vanilla wafers to the rest and serve in individual dishes as banana pudding :)

 
Jan 25, 2004

This recipe was great and so easy. It turns out just like a bakery eclair. You don't need to pipe the pastry onto the baking sheet, I jast used a tablespoon and I was very careful to make them 1 1/2 x 4 inches and they still turned out wonderful and very pretty. Just what I was looking for.

 
Jan 25, 2004

I love this recipe! My daughter and I make these often, and people sometimes don't belive they are homemade because they look so good. When we make them we make them smaller and fill them by using a pastry bag instead of cutting them in half, we also use the pastry bag to apply the frosting.

 

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Nutrition

  • Calories
  • 476 kcal
  • 24%
  • Carbohydrates
  • 49.4 g
  • 16%
  • Cholesterol
  • 169 mg
  • 56%
  • Fat
  • 28.4 g
  • 44%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 483 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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