Chocolate Eclairs

Total Time:
3 hr 55 min
Prep:
10 min
Cook:
3 hr 45 min

Yield:
8 to 10 servings

Ingredients
  • Filling:
  • 2 cups whole, 2 percent fat, or 1 percent fat milk
  • 1/2 vanilla bean, split lengthwise
  • 6 egg yolks
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1 tablespoon cold unsalted butter
  • Pastry:
  • 1 cup water
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons sugar
  • 1 cup all-purpose flour
  • 3 eggs, plus 1 extra, if needed
  • Egg Wash:
  • 1 egg
  • 1 1/2 teaspoons water
  • Chocolate Glaze:
  • 1/2 cup heavy cream
  • 4 ounces semisweet chocolate, coarsely chopped
Directions

Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.

Pastry: Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return to the heat and cook, stirring, 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.

Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of space between them. You should have 8 to 10 lengths.

Egg Wash: In a bowl, whisk the egg and water together. Brush the surface of each eclair with the egg wash. Use your fingers to smooth out any bumps of points of dough that remain on the surface. Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each eclair (or just use your fingertip). Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the eclairs, using only just enough to fill the inside (don't stuff them full).

Glaze: In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.

Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled.


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4.7 76
Great recipe. I used 4 large eggs and it came out perfect. I added little vanilla extract.; 2 tablespoons of light corn syrup and 1 tablespoon of butter to the chocolate glaze and it came out perfect.  item not reviewed by moderator and published
So easy, yummy and impressive. Excellent tips! item not reviewed by moderator and published
Id do with a simple Condensed milk buttercream filling. By simple i mean 80% butter condense milk and a bit of strong blended whiskey,brandy or cognac into the cream and it will taste good and why no sugar well the cond.milk already has the needed sugar. It will be an expensiv cream but the taste is just so good. Careful its still a lot of fat and it can be addictive. (200g butter,150 (or 1:1 ratio if want) condense milk, mix the butter untill the butter taste is gone and its white, add the milk and mix it untill there are no clumps finish it with the spirit of your choice). The importan part is that when your going to use it let it cool down and harden a bit otherwhise it will be to soft to use it normaly. item not reviewed by moderator and published
For any METRIC USERS who want a decent eclair recipe: 480ml milk 1/2 vanilla bean 6 egg yolks 135g sugar 30g cornstarch 2g butter 240ml water 16g butter 1/2 teaspoon salt 1 1/2 teaspoon sugar 140g flour 3 eggs + 1 1 egg 1 1/2 teaspoons water 250ml heavy cream 115g chocolate "whisk in 60ml of the hot milk mixture" "Preheat to 220 degrees celsius" "leaving 5cm of space between them" "then reduce heat to 190 degrees" Hopefully I didn't mess anything up :) item not reviewed by moderator and published
Love making these, how can I keep my shell from getting soft? item not reviewed by moderator and published
The pastry turned out PERFECT! I was about to give up on eclairs, as I've tried a different recipe about 3 times, only to have it work once. This recipe was much easier and turned out great. Don't open the oven before they're finished baking. Followed the directions to a T. As for the filling, I used the other recipe and messed it up, so I ended up using instant vanilla pudding. I had to mix whipping cream and skim milk (sounds strange) so I would have enough milk to make the pudding. It turned out great, and is a lot less fattening. The glaze turned out good too. I will definitely use this recipe again!! item not reviewed by moderator and published
can u substitute vanilla extract instead of vanilla bean? item not reviewed by moderator and published
EASY and very YUMMY thanks F.N. item not reviewed by moderator and published
I have made something like this recipe for years but used Instant Vanilla Pudding as the base and added other things to it. I can't find the recipe. It was very easy and you made a huge round ring and cut the pastry in half and filled it. It was very simple. Any suggestions from anyone? thanks! item not reviewed by moderator and published
awesome recipe but me personally i prefer the taste from chantily cream more then cream pat but thats just imo nice recipe for the choux pastry too ; item not reviewed by moderator and published
Awesome! Each step is not that hard, but my eclairs were a little smaller than suggested (pre-baking, about the thickness of a hot dog and about 4 inches long, so I had to pull the dough out of the oven about 5 minutes early. They do look done on the outside before they are done on the inside - so be sure to check each one. Filling these was the hardest part for me - I used a ziplock baggie with a hole cut on the end to pipe the filling from one end, and tapped the eclair several times in the process of filling, to get the custard to settle to the bottom. Yum! BTW, I did use half and half instead of cream to mix with chocolate chips for the topping, and that worked great. item not reviewed by moderator and published
Very easy recipe to follow!! They turned out wonderful!! No need to change anything!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! :-( item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This is easier than I thought and the outcome is great! I like the filling, but next time will try whipped cream. The only thing is i didn't use pastry bag to make the pastry, but still tastes good! It takes time, but it worth it. item not reviewed by moderator and published
A huge waste on time and money! The pastry turned out terrible! it did not rise and was like a solid brick,while following the recipe EXACTLY. the pastry was heavy, thick, and was the exact opposite from the picture, next time i will defiantly use a different recipe. item not reviewed by moderator and published
OMG! This recipe is yum!. It was easy to make, although it does take time. I was looking for something to use up all the fresh eggs from my chickens. I will certainly make this again. I made some small for dinner party. Worked great. I'm thinking of variations like lemon for the custard filling.; item not reviewed by moderator and published
Made this today. I really like the creme filling and I am thinking about using this in a Boston Cream Pie. I had a little trouble with the pastry, but I am going to try again. I must have made a mistake. They didn't puff up. So I just put them together like cookie and it worked just fine. item not reviewed by moderator and published
I love this eclair but we at Wal-Mart were i have made them they call them long john but it still one of the best item not reviewed by moderator and published
I used this recipe for the filling only, it came out really well for the most part. There was some separation in the pot, so I ended up draining some of the excess fat. I used light cream by the way. I also added in some melted dark chocolate and it worked really well! item not reviewed by moderator and published
best cream ever<3 item not reviewed by moderator and published
I like it alot. but you have to use alot of pans item not reviewed by moderator and published
Super Yummy and not difficult at all. The directions are right on the money - if you follow them, then you'll love the eclairs! I opted for a ziplock bag to place the dough on the baking sheets. I did use a pastry bag and tip to fill the eclairs but if you don't have the tips and bags, you could always slice the eclair, fill it, close it up and dip it in the chocolate. One note on the chocolate - it was a little on the thin side for my taste. Next time I am going to try decreasing the cream a tad or increasing the chocolate. I did add a touch of butter to add some shine to the chocolate as well. item not reviewed by moderator and published
This is a delicious receipe and a keeper. Sounds hard to make but it's not. I've been making eclairs for my family and now only for myself and my husband for 30 years. I use a large tablespoon and spoon the dough on to the cookie sheet, then shape into a small log. This will work great. Sometimes I've used a turkey baster to fill the Eclairs. item not reviewed by moderator and published
Wonderful. Definately worth the extra time. This is my all-time favorite eclair recipe. I do use milk chocolate instead of semi-sweet, but everyone who has ever tried them has loved them! item not reviewed by moderator and published
WOW, They came out perfect!!! First time I made them and a little nervous but they really did come out great and my husband loves them. The mixture I made seemed too much to fit into one baking sheet comfortably. Some of them also came out too big and looked more flatter than they should be. Next time I will make them smaller (to come out like a regular sized eclaire and spread them out on two trays. They taste amazing and I know I will be keeping this recipe for many future occasions. item not reviewed by moderator and published
fantastic. go for 1 dozen, smaller ones, though. item not reviewed by moderator and published
Came out perfectly. I've always wanted to make a custard eclair but my last attempt 10 years ago was a disaster. I followed the instructions to the letter and I could not ask for a better result. item not reviewed by moderator and published
The original recipe is fabulous. However,here is a compilation of tips from pages of reviews that made this recipe even better: 1) if you don't have a vanilla bean, use 1/2 tsp vanilla extract. 2) For the pastry, use milk instead of water and add 1/2 tsp baking powder. 3) Use a ziplock with a 3/4 inch wide tip cut off for the pastries, 4) Check the pastries after 20 minutes of baking, since that is all it took for mine 5) Omit the egg wash. Didn't miss it and saves a step. 6) Skip the cream f you want a chocolate shell as opposed to frosting. These look and taste PROFESSIONAL!!! item not reviewed by moderator and published
An excellent recipe! I have never made this type of pastry before and was pretty nervous, but it turned out beautifully :) I used canned evaporated milk for the pastry creme (normal, not low fat) as I didn't have whole milk on hand. Maybe because of that (the evap milk instead of whole milk) we had to use 4 eggs, and the dough was still pretty stiff. But we forge ahead and piped them into mini eclairs (we got about 24 minis) and baked them for 12 mins at 425, then for 20 minutes at 350. We cracked the oven open and allowed them to cool down for 5 minutes or so, and then used a chopstick to poke holes in them. The only other thing we changed was to use semi sweet choc chips (again, what we had on hand) and mixed a generous cup of chips with a 1/2 cup of evap milk for the ganache. Will be making these again next weekend for my daughters Paris themed grad party! item not reviewed by moderator and published
I have made these eclairs probably 12 times, and they never fail to impress! Love, love, love this recipe! Thanks Gale!! item not reviewed by moderator and published
I have been making this recipes since I was 13. Great, easy instructions (per Gale Gand usual) and an amazing outcome every time. I usually pipe many more smaller eclairs, so I have a shorter bake time---I always watch them in the oven like a hawk. They burned once and were completely unusable. I serve the eclairs with the leftover custard and ganache and everyone can customize their eclair. So gooood.... item not reviewed by moderator and published
I used one teaspoon of vanilla extract to make these. THey were AMAZING. It's difficult because you must follow exact instructions, no shortcuts, but they were sooo good. I know from experience that stuffing them is difficult so I layered two "tubes" pf dough on top of eachother, and once the were done baking i could peel to top layer off, spread the filling, and place it back like a sandwhich. And I also decided to leave out the whipping cream for the chocolate, as I like more of a shell than a frosting. item not reviewed by moderator and published
I read all the reviews before using this recipe, everyone praised it. Why am I the only one who is disappointed? I followed the recipe to a tee and the dough was horrible. I made it 4 times and still didn't come out right. I have no idea what happened. I started at 9 am and stopped baking at 8 pm! I'll leave the eclair making to my local bakery, because obviously....I can't cut it. item not reviewed by moderator and published
Made these fantastic recipe this morning. Super easy and delicious. Tips: use 1/2 teaspoon vanilla extract to replace the beans. I used one teaspoon and the custard was overpowering with vanilla flavor. Baking time: 425 for 10 minutes, 375 for 20 minutes and let pastry cool inside the oven. Pastry will sink if you open the oven too many times or if you take them out to cool. To prevent sogginess, slice the pastry soon after it is out from the oven. This will release steam from inside and allow the pastry to remain crisp. Hope this helps. Oh, cut the sugar in the filling to 1/2 cup or lesser. I find that the custard is a little too sweet. item not reviewed by moderator and published
instead of using a vanilla bean does anyone know how much pure vanilla extract i need use instead? item not reviewed by moderator and published
This recipe was delicious and presents beautifully! My husband was so impressed and thought he had forgotten a special occasion when he ate them. Instead of making actual eclairs, I piped the pastry dough into puffs. I didn't have heavy cream on hand for the chocolate glaze so I used whole milk instead and it turned out wonderful. I also omitted the egg wash. I'll definetly be making these again. item not reviewed by moderator and published
I've been searching for the perfect chocolate eclairs and Im so glad I found it already! And this recipe is what Im talking about. For this recipe, I made 30 eclairs but for the filling and chocolate glaze, I only consumed half of it. So, i just need to prepare another batch of the choux pastry to consume the remaining filling and chocolate glaze.. Enjoy! item not reviewed by moderator and published
I just made these eclairs for my boyfriend and they turned out great! They taste just like the ones he buys at the store! The only thing I would note is that I would use jumbo eggs - I used large ones when I made this and the dough was too stiff with 3 eggs but really runny and hard to control with 4. I also used milk chocolate chips instead of semi sweet for the glaze. I can't wait until he gets home and sees his surprise! item not reviewed by moderator and published
These eclairs are so delicious, I can't believe that they were so easy. Time consuming, but easy. I've tried making pastry cream before for a princess cake, and it was a disaster, but this recipe is perfect. I may have cooked the eggs a little too long, but the pastry cream was still really good. I didn't have much time for it to get thicker in the fridge, so I put it in the freezer for awhile, and it worked really well. I also don't have pastry tips, but it was really easy to just spoon the batter onto the tray and I cut the eclairs in half to add the pastry cream in the middle. I also didn't use the egg wash, and they came out just fine. I will be making these for everyone now! item not reviewed by moderator and published
nothing else to say item not reviewed by moderator and published
I have to make a french dessert for my French 1 class. & I'm hoping I will be able to make these. I really want to make them. They sound so delicious. From the other comments at the bottom, I'm guessing they are delicious! So I hope I get a good grade! :D item not reviewed by moderator and published
These eclairs were incredibly delicious!!! The pastry is so light and airy, and the flavor is out of this world. I did not brush the pastry with egg wash before baking and they still turned out browned and perfect (I don't love the eggy flavor pastry gets when brushed with egg wash). The filling is so creamy and scrumptious, the best custard I have ever eaten!!! I love, love, love these eclairs!!! item not reviewed by moderator and published
I followed The recipe, DID NOT open the over, used all 4 eggs and actually doubled the entire recipe, so I would have enought)))) I was right! It's the best eclair... And I've tried different ones before. Thank you for sharing this great idea!!!! item not reviewed by moderator and published
I used 4 and a half eggs, and used the other half for the egg wash, I did soething silly by opening the oven door several times and some of them became simi-flat, I was too lazy and in a hurry so I filled them with ready made custard and some with cookie flavoured pudding, coverd the custard filled with chocolate galze, and the pudding filled with white chocolate glaze, it was amazing !!!!!! I couldn't believe it!!! it disappeared so fast!!! especially the white choclate ones, every fell in love with it, and some fell in love with me for making it ;-), thanks Gale, a true Genuis. item not reviewed by moderator and published
These eclairs came out fantastic like a bakery's and not complicated to make at all. I opted to follow a previous rec to use French Vanilla Pudding mix, and substituted some light cream for milk, and the filling came out delicious. The pastry rises perfectly, but make sure to add the eggs after the "dough" has had time to cool. I would easily double the recipe next time, because the recipe does not produce a lot and they disappear rather quickly (considering I made both eclairs and cream puffs with the pastry). For a family of 5 or large party, doubling the recipe is a must! item not reviewed by moderator and published
I made this gluten free and it was still awesome! VERY Tasty, I did use 1 cup milk in the pastry instead of water. If they last they are even better the next day! to view the altered recipe go to.... http://rebeccaglutenfree.blogspot.com/ item not reviewed by moderator and published
the pastry didnt rise! it was like a pancake. I just sandwiched it. Husband likes it! item not reviewed by moderator and published
This is an excellent recipe! My husband and my son both said they are better than elcairs from the bakery. They really aren't difficult to make either! I don't have a pastry bag so I used a ziplock plastic sandwich bag and cut a small hole in the corner to squeeze the dough out. I do agree that you can make the eclairs a lot smaller than what is advised in the recipe. I made mine about half the size and they were still large. These eclairs are definitely five star! item not reviewed by moderator and published
The first time I made these, my husband and son ate them in one sitting. I barely got a taste! I make them smaller than the recipe recommends -- slightly larger than bite-sized -- and they are so elegant. How perfect these would be for a tea party, or a bridal shower, or a bake sale for a cause you're REALLY fond of -- because it would not be easy to give these away! I substituted pure vanilla extract for the vanilla beans, and it still turned out beautifully. What a great recipe! item not reviewed by moderator and published
This was my first time making eclairs, and it was surprisingly easy (but time consuming). I wanted to serve these on a Saturday night for dessert and had a lot of other things to do. I made the "shells" on Thursday evening, baked them, and placed them in a resealable container. On Saturday afternoon, I recrisped them in a 350 degree oven for a few minutes, cooled them again, and then filled and glazed them. They were very delicious. The only thing I was disappointed in was the lack of vanilla flavor in the filling. I really thought the vanilla bean half would give it a great flavor; I may use my vanilla bean paste the next time. item not reviewed by moderator and published
The chocolate glaze is great! After making the custard, I whipped it with about 1/2 cup of cool whip. item not reviewed by moderator and published
This recipe was so easy and wonderful. I made these for a family get together, and my guests couldn't get enough of it, they even carried some home. They couldn't believe I had made them. They were super easy to make and tasted great. Thanks!! item not reviewed by moderator and published
These Eclairs are good, but to make them better....try them using milk instead of water in the pastry recipe and add 1/4 tsp. of baking powder..they will not be bland. I make them this way and sold them at my catering business. If lack of time, use French Van. Pudding but cut milk to 1 1/4 c. of milk, then fold in cool whip to smooth consistency,,no one will know it was homemade custard. Put Gnache Choc. on top and sprinkle with chopped nuts..or dust with confectionery sugar....you WILL GET RAVES....customers come back for thirds and wonder why the pastry is so good and not bland like regular puffs! item not reviewed by moderator and published
These were absolutely "blow me away" delicious. The only thing I could have practiced first was filling these--they took forever and were a PINA to fill but end result was worth the trouble. I have a friend who requests these everytime she sees me. I just laugh cause they were hard to fill, soI would only fix for special occasions. item not reviewed by moderator and published
it was the best eclairs I ever tasted ... even french baker's can't do them better ! item not reviewed by moderator and published
The egg shells I accidently dropped in gave the Eclairs a crunchy texture. Otherwise, they were delicious. item not reviewed by moderator and published
Great Recipe. I have made these many times. I made the eclairs smaller, they were small enough to place in paper cups used for cupcakes. The recipe for the filling is great but when I needed dessert for unexpected guests I used french vanilla & chocolate cook & serve pudding. One more suggestion on the vanilla filling eclairs I dusted the tops with powdered sugar. item not reviewed by moderator and published
I made these eclairs for my Dad's birthday and everyone loved them! The filling was awesome. I did make it a little too thick so if that happens I just added some milk after it had been chilled until it was the consistancy I wanted, it totally worked out. I will for sure make these again. item not reviewed by moderator and published
Excellent, love them. item not reviewed by moderator and published
This is my third time using this recipe. The first try, I changed the filling, thinking I could do better. Wrong! The second time, I changed the glaze, thinking I could do better. Wrong! This time it is for dessert for Super Bowl Sunday, and I followed the recipe to a "T". Of course, we had to "taste test" beforehand. My wife, who is not a big dessert fan, wanted to go back for seconds! Thanks, Gale! And thanks to all of the FoodNetwork Chefs! You guys make me look like I know what I'm doing in the kitchen! item not reviewed by moderator and published
These eclairs are better than any bakery. The custard isn't runny and the vanilla beans add very good flavor. I add the vanilla pod also and let it steep with the milk mixture and disgard it right before the milk mix is added to the egg. Very classy and impressive, your friends will never believe you made it from scratch. item not reviewed by moderator and published
This is a great recipe but the time to bake the pastry is not included. I had to check the oven frequently for the correct "doneness". item not reviewed by moderator and published
The best eclairs I have ever made! item not reviewed by moderator and published
Fantastic recipe. Absolutely delicious. I made the custard one Second day, I made the eclair and chocolate glaze. There is so much chocolate glaze. Unless you are going to have extra glaze for dunking your eclairs, I recommend halving the recipe. item not reviewed by moderator and published
This recipe is easy and DELICIOUS!!! item not reviewed by moderator and published
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Not difficult to make at all, and we devoured them over 4 days. I liked them better refrigerated overnight. Making them for a second time in less than a week for friends. item not reviewed by moderator and published
I was wondering the same. Someone said you can use 1/2 tsp of extract. item not reviewed by moderator and published
chocolate eclair torte item not reviewed by moderator and published
Did you continue the full instruction of the pastry cream and heat it again after mixing the ingredients? If you licked the spatula before doing this, it would taste chalky. The corn starch dissolves while the entire mixture is being cooked. I'm about to make this and would like to know if that may be what went wrong? item not reviewed by moderator and published

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