Chocolate Eclairs

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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.

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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!

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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/

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the pastry didnt rise! it was like a pancake. I just sandwiched it. Husband likes it!

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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!

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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!

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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.

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The chocolate glaze is great! After making the custard, I whipped it with about 1/2 cup of cool whip.

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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!!

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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!