Chocolate Eclairs

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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!

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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.

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fantastic. go for 1 dozen, smaller ones, though.

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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.

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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!!!

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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!

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I have made these eclairs probably 12 times, and they never fail to impress! Love, love, love this recipe! Thanks Gale!!

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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....

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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.

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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.