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I recently won the grand prize with this recipe at a "Chocolate Lovers Cook-Off" contest in our town. This is one of my favorite desserts. -- Janet Davis, Murfreesboro, Tennessee
Nutritional Facts 1 serving (1 each) equals 470 calories, 28 g fat (17 g saturated fat), 174 mg cholesterol, 492 mg sodium, 48 g carbohydrate, 1 g fiber, 7 g protein.
Originally published as Chocolate Eclairs in Country February/March 1993, p51
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Reviewed on Jun. 08, 2011 by catlovesbooks
DELECTABLE! The whole family practically begs me to make it at every holiday. A tad on the messy side, but still delicious.
Reviewed on Apr. 09, 2010 by carolynstowers
10 minutes before the eclairs are done. I remove the eclairs from the oven and cut a small slit in the top and place back into the oven and allow to cook at 250 degrees for an addition 10 minutes to dry the elair out inside. after the inside has dried out. I remove them from the oven and fill with a pudding mix (using a spoon). I then replace the top slit I removed. Then frost your eclairs and you will have people asking you how in the world did you get the pudding into the eclair.
to all the cooks out there, who would like to make this recipe and don't own a pastry bag. I have made eclairs for 30 years. I spoon the dough on to my cookie sheet and use a knive to shape the dough into the size of a candy bar. Mine has always come out wonderful.
Reviewed on Mar. 30, 2010 by andmuffin
This recipe was very easy to make and was very well liked by my whole family! Instead of using whipped, heavy whipping cream, I folded two cups of cool whip into the pudding and it still turned out really well!
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