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Chocolate Stuffed Eclairs Recipe

Chocolate Stuffed Eclairs

Paula Deen

Recipe courtesy Paula Deen, 2007

Show: Paula's Home CookingEpisode: Stuffed

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (41)

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Average Rating:

Total Reviews: 41

Showing 1-10 of 41

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  • on February 08, 2012

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    the best i'v ever tasted

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  • on July 24, 2011

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    I think they are awesome and delicious!!!!mmmmm..yummy!!!

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  • on June 13, 2011

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    Im wating 2 try it!! im making them 2 night for a wedding this is mai 1st making this recipe!! im so happy even tho im 11year old dont mean i cant be a GREAT baker :D : i <3 ur show Paula!! Its my top #1!!

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  • on May 01, 2011

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    First try of making chocolate eclair, and it worked pretty well. I really like the fillings, the thickness is perfect, and it is tasty, also w/ the right thickness it's easy to scoop the fillings to the puff. I squeezed the dough about 3" length 5mm in width, 3 lines of dough on the bottom and 2 lines on the top, it rise well, looks really good, but it comes out too thin to hold the filling. Next time,I will not use icing. I will make a thick dark chocolate, and let it dry on the top of the puff, to have some crisp and a bit bitter taste.

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  • on January 21, 2011

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    The dough is DEFINITELY too eggy. You can smell it before you take a bite. Mine rose beautifully and looked fine. I think the funneling through the pastry scoop makes a big difference. Once beaten, if you can master the thickness with which to squeeze it out of the pastry bag, they rise well and look good. Still, the egginess ruined the taste of the rest of the dish. I have the same complaints as other posters also, that with Paula's proportions, the chocolate filling tasted flour-y, and the icing was slightly grainy. Re: the icing, I will probably use milk instead of whipping cream next time. The whipping cream formed like an oil or something atop once it separated. It was kind of gross, but I guess that's why it looks so shiny on TV. The filling turned out great when i played around adding more milk, chocolate, and sugar. Only added 2 eggs. The filling was the best part. All in all, I probably wouldn't make this for a crowd unless I perfected it after several trials.

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  • on September 12, 2010

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    This was the first time I've tried making cream puffs. They all puffed up perfectly. Next time I'll make them a bit bigger. The chocolate filling is good, but coupled with the eclair, the egg taste is very strong. Maybe it's just me. I'll let you know how my coworkers react when I bring them into work tomorrow.

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  • on August 22, 2010

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    your chocolate eclairs went graet with my grandmothers dish. I hope to see you more often on tv.

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  • on August 21, 2010

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    This recipe was the worst it tasted really bad but looked really good. its disgusting

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  • on May 15, 2010

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    eclair pastry dough is a classic french technique. The recipe is classic but does require a bit of technique to prepare it correctly. We spent weeks at pastry school on pate a choux. The classic filling is also a custard or bavarian cream but you can use anything that you like. The recipe is excellent problems are probably the cook

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  • on April 20, 2010

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    I don't know why so many people have had trouble with this recipe??!! I have made these several times and they are always GREAT. My daugher can make these herself and she is a teenager. I always have the ingredients on hand and are a go to for a quick dessert. Very light and creamy. The only change I made was that instead of piping long lines of dough, I made big round PUFFS. I started watching them at about 23 minutes and they took just under 30 minutes to cook. Keep em' comin' Paula, your recipes are the BEST:

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