Does anyone know a good caramel or chocolate eclair recipe?

Answer 1

CHOCOLATE ECLAIRS

ECLAIR:

1 c. water
1/2 c. butter
1 c. flour
4 eggs

Bring to rolling boil water and butter. Take off heat. Add flour and stir with spoon until ball can be formed. Add eggs. Beat like crazy. Mix until dough is very stiff; otherwise it will run all over pan. Drop by full teaspoons onto a cookie sheet for individual serving; put in a circular ring or in a strip. Bake 45-50 minutes at 400 degrees. Cool out of draft.

FILLING:

2 pkg. instant French vanilla pudding
2 1/2 c. milk
1 (8 oz.) container Cool Whip
1 tsp. vanilla

Mix pudding and milk. Mix well. Fold in Cool Whip and vanilla. Slice eclair in half and fill generously with entire amount of filling. Replace top of eclair. Drizzle top of eclair with Chocolate Sauce.

CHOCOLATE SAUCE:

6 oz. semi-sweet chocolate chips
1 1/3 c. canned milk
1/2 c. butter
2 c. powdered sugar
1 tsp. vanilla

Melt chocolate chips and butter together. Gradually add milk and powdered sugar. Bring to boil. Stir continuously. Boil for 8 minutes. Remove from heat and add vanilla.

Answer 2

Eclairs

1/2 cup butter or margarine
1 cup water
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs

FILLING
1 (5 ounce) package vanilla instant pudding mix
2 1/2 cups cold milk
1 cup whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract

CHOCOLATE ICING
2 (1 ounce) semi-sweet chocolate baking squares
2 tablespoons butter or margarine
1 cup confectioners' sugar
2-3 tablespoons hot water

1. In a saucepan, combine butter and water.
2. Bring to a rapid boil, stirring until the butter melts.
3. Reduce heat to low; add flour and salt.
4. Stir vigorously until mixture leaves the sides of the pan and forms a stiff ball.
5. Remove from heat.
6. Add eggs, one at a time, beating well after each addition.
7. With a tablespoon or a pastry tube fitted with a No. 10 or larger tip, spoon or pipe dough into 4-in.-long x 1-1/2-in.-wide strips on a greased cookie sheet.
8. Bake at 450° for 15 minutes.
9. Reduce heat to 325°; bake 20 minutes longer.
10. Cool on a wire rack.
11. For filling, combine pudding mix and milk; mix according to package directions.
12. In another bowl, whip the cream until soft peaks form.
13. Beat in sugar and vanilla; fold into pudding.
14. Fill cooled shells. (Chill remaining pudding for another use.)
15. For icing, melt chocolate and butter in a saucepan over low heat.
16. Stir in sugar.
17. Add hot water until icing is smooth and reaches desired consistency.
18. Cool slightly.
19. Spread over eclairs.
20. Chill until serving.

Answer 3

these are called Poor Man's Eclairs. put some graham crackers on the bottom of a pan. mix french vanilla pudding and put on top, then another layer of graham cracker. melt some chocolate icing and pour on top. it's really good!