Chocolate Lover’s Eclairs
Total TimePrep: 35 min. + chilling Bake: 35 min. + cooling
This is the best eclair recipe that I've tried. The pate choux is perfect. My oven seems to bake hotter than it should, so I reduce the baking time by a couple minutes.
So, so good! I could barely keep my fingers out of the filling and the shells are so light. They are kind of messy when you eat them, so you might want to do so with a fork. So easy.
DELECTABLE! The whole family practically begs me to make it at every holiday. A tad on the messy side, but still delicious.
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.
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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