Thank you Patty!! These were absolutely awesome! People did not believe these were made at home. I did use a stand mixer for the pastry dough and stirred on low 3-5 minutes to allow steam to escape before adding eggs. I made them for a crowd, so I used one recipe and piped out 45 mini eclairs. I'm not that experienced with pastry bags, so I wasn't sure what a "No. 10 or larger" tip looked like, but since I was making mine small it hardly mattered. I used a pastry bag with no tip at all and just piped about 1 1/2" strips. Definitely needed two cookie sheets. For that size I cooked them at 12 minutes at 450, and 15 minutes at 325 - perfect! For the filling I only had a 3.4 oz. pudding mix, so I cut the milk (used skim) to 2 cups. Next time I will cut back to maybe 1 3/4 cups. I piped the filling in using a tip that looked like a thick turkey baster, and poked/piped both ends. That worked well and used up all but about 1/2 cup of the filling. For this many eclairs I needed 1 1/2 times the icing. Don't panic when you add the sugar to the chocolate mix - it will all come together when you add a little water. I used about 3 Tbsp water for 1 1/2 times the icing. Make the icing after the shells are filled and work quickly, or it will harden and you have to reheat to soften again. (Can set the pan on a heating pan on low, covered with a towel.) Can't wait to have an excuse to make these again! Tomorrow is MLK Day..... that may be a good enough excuse! :-)

These were easy, came out beautiful, tasty and totally professional looking.

I love eclairs filled with vanilla cream and glazed with chocolate. This recipe looks good but I usually prefer to make the cream from scratch without using prepackaged puddings.

lost a star because of the chocolate topping didn't work and I had to alter the recipe to make it work. I melted chocolate chips and added a bit of shortening it worked great and tasted great. I also let the batter cool a bit before sticking it in my stand mixer and incorporating the eggs (per the traditional method of pate a choux). I also dipped the eclairs before cutting them open and filling. The filling is perfect but does make extra (who cares you will want more!)!!!

I made this in an ungreased 13x9 pan. Once pastry was cooled, I layered the chocolate first, then pudding mixture, then finally topped with whipped cream...for pretiness, chocolate shavings on top. This dessert was GONE! the reviews are so true, definitely worth trying!

This was totally yummy. My husband loves me more now.

These were fantastic. I followed the advice to prick a hole in the end of the warm eclair to let the steam out...not sure if it made a difference but why not? The filling was too runny for me, so I would like to try again with less milk. I actually don't really like the vanilla filling, but my husband loves it so I made it that way. I piped it in which was nice and easy. Next time I would like to make some and pipe plain whipped cream into it which is the way I grew up eating them. Fantastic easy recipe. Also, I put the 'dough' in a zip lock bag, cut a corner off about the width of the eclairs and then piped them out onto the cookie sheet - SO EASY. Thanks for the recipes!!

These are very good. I was looking for something for kids and guest that was different and you wouldn't normally see at a party. I made these with a little twist. I put the crust in a mini muffin tin staring the corners. After baked and cooled I filled with a layer of cream, added whip cream then drizzled with chocolate. It was such a sucess. I don't like to rate recipes without trying them as directed. However I made as recipe called I just made them with a twist and added whipped cream. Very good

The filling was divine. I thought the glaze was grainy. The pastry itself was very eggy for my tastes, but tasted much better on the the second day, once it was refrigerated. TIP: beat extremely well after each egg and DO NOT open your oven, cook for the ENTIRE time or your eclairs will fall flat. Also, if you are baking these on a cold day the shock of taking them out of the oven can cause the eclairs to fall. On my second batch I let them cool in the oven with the door open. I learned the hard way with my first batch.

My family, friends, and co-workers love these. Everyone always wants more. I highly recommend this recipe. I had never made an eclair before and they turned out great from the first time and everytime after that.