Who likes choc eclairs?

Question

Can I have a good recipie?

Answer 1

My husband is a chocolate eclair addict...he could eat them all himself. A great dessert when I want to butter him up for something...I've made these and they are unbelievable. You can use a teaspoon of vanilla extract in place of the vanilla bean.Make one tray at a time, and don't open the oven door when the pastries are baking..they won't puff as high-
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_12930,00.html

Answer 2

2 ounces butter
1/4 pint water
3 eggs
2 1/2 ounces flour
1 pinch sal


Melt the butter in a saucepan, then add the water and bring to the boil.
Remove from the heat and quickly add the sifted flour and salt and beat well.
Heat again until the mixture leaves the side of the pan.
Allow the mixture to cool for a few moments before adding the first egg.
Beat this well into the mixture and then add the other two eggs one at a time, beating well with a wooden spoon.
Make sure the mixture is soft by shaking some off a spoon, it will fall softly and leave some on the spoon.
Eclairs: Put the choux pastry in a biscuit forcer or something similar with a 1/2 inch or 1 inch plain forcer.
Force out 1/2 inches of mixture on a lightly greased tray.
Bake in a moderate over[350F] for 35-40 minutes.
Ice with chocolate icing when cold, and fill with whipped cream

Answer 3

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 all at one time and stir with spoon until ball can be formed. Add eggs 1 at a time Beat like crazy. Mix until dough is very stiff; otherwise it will run all over pan. Drop by heaping full teaspoons onto a cookie sheet for individual cream puffs for Eclairs spoon dough into a pastry bag fitted with a 3/4 inch tip and pipe the dough in 3 inch long strips be sure to use slow but steady pressure on pastry bag if you have a burp with the pastry bag while forming strips just fill the burp hole with dough and smoothe with a wet finger.Some times you will have air to get into the pastry bag while filling Bake 25-30 minutes at 400 degrees. To get the color you want then lower heat to 350 degrees to dry out the eclaires or cream puffs about another 15 minutes they will have a hollow sound when thumped on bottom Cool out of draft.
I hope this is what you was looking for jim b
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 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.
Makes 3/4 quart. Left overs can be placed in fridg. for later use.

Answer 4

Me!!!Here is my version.

Chocolate eclairs dessert


INGREDIENTS
2 individual packages graham crackers
2 (3 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting


DIRECTIONS
Line the bottom of a 9x13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate until serving.

Answer 5

I never really have. I never liked cream puffs either.

Answer 6

love em but dont have one, sorry!