Food Network
Home> Recipes>
Cream Filled Eclairs Recipe

Cream Filled Eclairs

Show:

Episode:

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (12)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 12

Showing 1-10 of 12

Sort by:

Newest

  • on March 29, 2012

    Flag

    3/4 cup Cornstarch was definitely wrong for the filling. Taste like Chalk would be spot on! Gotta remember to look at comments before using recipes. What a waste, was just looking to fill the Pate a Choux I made. Will have to try another recipe for filling.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 05, 2011

    Flag

    i have only made this once, but it is a little bit gross... don't enjoy the cream fillng, so next time i will use paula deen's filling instead.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 23, 2010

    Flag

    So the pastry part worked and tasted really good, but the cream, o wow, so gross (this could also b because we used potato starch instead of corn but it was just disgusting and an embarrassment to put my name to.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 04, 2010

    Flag

    I've tried other recipes for pate a choux, but Emeril's is the best. I have to hand it to the guy, these eclairs are awesome. You don't have to put chocolate on top if you don't want to, they are still delicious. Also, you can make cream puffs instead of logs. Don't bother piping the cream in with a pastry bag, just carefully cut them in half and fill with a spoon; it's easier and no one will notice or care.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 29, 2010

    Flag

    Unfortunately, I read the comments after the fact. Next time I will check with all of you first. Ditto on the cream filling - way too much cornstarch. I tried to lighten with whipped cream, but it still tasted chalky. My dough came out soft also, the puffs didn't rise enough, and the baking time could be shortened.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 17, 2010

    Flag

    When I made this, the dough came out really soft. Not sure if that was something I did or part of the recipe, but I wouldn't recommend making this with a larger pastry - no more than 3" long.

    I didn't try to the custard recipe thanks to some warnings from other reviews, but I will say that, in general, I try to be very minimalist with cornstarch, adding it 1 T at a time until the custard stiffens.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 06, 2007

    Flag

    This is a good creme filling except for the fact that it is FAR too sweet. I cut the sugar from 1 1/2 cups to 1/2 cup, I also added 1 tsp of vanilla.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 08, 2007

    Flag

    the puff pastry is the best I ever tasted...and I was a pastry chef,,,but the filling was not a good one....
    in a hurry? Use French Van. Instant Pudding with 1 1/4 cups of milk, when firm add a couple of TBLS. of Cool Whip and it is the best tasting fast homemade custard,,,no will tell the difference...and then this recipe is a 5 star.......

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 26, 2006

    Flag

    very good

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 17, 2005

    Flag

    Mine didn't separate like it said to expect, but it was very thick and had an odd taste - possibly from all that cornstarch. I whipped some cream and folded it in to lighten the texture. I'd try a different recipe next time

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.