Chocolate Eclairs

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This was my first attempt at a pastry. They turned out AWESOME!!... They looked beautiful but tasted better than they looked. The pastry shell came out flaky and buttery.. i was so impressed. Followed the recipe to a tee and they turned out Fantastic!!! I am making them a second time in one week.

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Great recipe! The cream is not chalky; but you really need to watch it while its cooking-it litterally goes from thin to extreamly thick in about 2 seconds. The dough always works for me and I've used this recipe three times--just follow the directions to a T! The glaze was a little on this thick side so I just put some more cream. And of course, remember that it tastes better cold!!!: overall, awesome recipe!!

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This was my first time attempting eclairs. I thought the pastry cream was very easy to make and tasted fabulous, not chalky as one poster stated. In fact, this may be my new go to recipe for pastry cream! Making the shell was easy as well. I did need that 4th egg. I ended up splitting the shells in half and sandwiching the cream in between. I now have to find neighbors who will want some of these or else I will consume all on my own and that would NOT be a good thing!

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This is my teen sons' favorite dessert. I have been making this for the last 6 years and it is a never fail for me. I bring it to all our holiday, family and friend events. It is always requested. We had a bakery that went out of business many years ago; and everyone comments that these taste exactly like that beloved bakery's version. Also great at bake sales (if you are still allowed to have one in your area.

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CHALKY PASTRY CREAM: I am so sad! I think of Gale as THE baker on this network. But this pastry cream puts the corn starch in the egg yolks while they are being beaten with sugar instead of putting the corn starch in the milk while it’s being heated. So it never fully dissolved, and after licking the spatula I now cannot get the raw chalky feeling and bitter flavor off my tongue. Other recipes also include SALT in the pastry cream; it really is needed and I added it to improve the flavor but the texture is just so bad. This pastry cream really did not work for me; I am afraid I have to throw it out. So sad! :-(

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Wow this was so good and once I made the eclairs for the family it was easy the first time there is a bit of reading but when you make them its extremely simple!
Love them to death Oh ya for the custard we used our injector (needle made it super easy

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Made this for the family tonight. This was the first time I have made any pastry like this. The only issues I had were the custard was bery stiff to pipe into the pastry. Any my pastry collapsed while cooling.

I think the problem with the pastry was I forgot to set the time for my reduced temp baking time, so I went by color. They looked right and the pastry was fully cooked but I think it just needed a couple extra minutes to firm up.

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just made them now... WOW i thought it was fun making everything from scratch and the custard turned out awesome, pastry rose to perfection. i made half like eclairs and half in muffin trays both as good as each other they grew 4 to 5 times there size. all in all it took me about 3 1/2 hrs but would be a lot quicker next time. thanks for the recipe very very much

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I only used the recipe for the pastry shell and the chocolate coating, but I thought that both were sensational. The recipe wasn't too difficult to follow and I was able to substitute ziplock bags for the pastry bag. The chocolate was perfectly glossy, although I did add slightly less cream to make it a little less runny. The only reason that I didn't use the filling provided here was because I was making this for my mother who does weightwatchers so I needed to find a way to make this recipe a little more fat conscious. I ended up using fat free Jello vanilla pudding which still fit the bill.

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Pretty easy recipe given you have the right tools. The pate a choux was spot on I needed to use that fourth egg though. I wouldn't recomend using a cheap thin cookie tray though use a commercial half pan or full pan with parchment......not bad. probably better second time around.