Cream puffs with a cream cheese filling and chocolate icing.
I make eclairs alot and for those who have a problem with the "shell"part not turning out....The recipe I have used for years (same ingredients and measurements for 12)calls for the ball of dough to cool for 5 mins. then beat in eggs one at a time. After putting on greased baking sheet; bake for 20-25 mins. at 400(golden brown), then cut a 1-inch long slit on side of each eclair. Reduce oven temp to 375 and bake for 10 more mins (this allows the inside to cook a little).Hope this helps. Try filling with BAVARIAN CREME FILLING: 1 1/2 C. chilled whipped cream; 1 pkg. (8 oz) cream cheese, softened; 2/3 C. brown sugar; 1 t. vanilla; 1/8 t. salt...In a chilled bowl, beat cream untill stiff. Blend remaining ingredients & fold in cream. - 09 Jan 2008 (Review from Allrecipes US | Canada)
My family went crazy about this recipe. It was delicious. My 8 year old grandson told me that he didn't want me to bake his birthday cake in Feb., he wanted these eclairs. Easy to make too. - 21 Jan 2002 (Review from Allrecipes US | Canada)
Made the shells first because how they came out would determine if the whole recipe was worth making. Not to my surpirse did the shells come out like garbage. Way too much butter for such a dinky amount of flour. First off the amount would have made maybe 6 tiny tiny shells which are bit sized! Second the dough never becomes shell like but stays doughy and soft. Very gross to look at and tasted like oily un-cooked dough. Horrible recipe! And a waste of ingredients! - 28 Feb 2003 (Review from Allrecipes US | Canada)