Creme-Filled Eclairs

SERVES: 10

COOK TIME: 40 Min

Our version of this extra special French pastry, is simple and delicious. These light puffs filled with airy cream are great to make, and take. Creme-Filled Eclairs pair perfectly with a steamin' hot cup of coffee!

What You'll Need

1 cup water
1 stick butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs, at room temperature
1 (12-ounce) container frozen whipped topping, thawed
1 (16-ounce) container chocolate frosting

What to Do

Preheat oven to 400 degrees F. In a medium saucepan over medium-high heat, bring water, butter, and salt to a boil. Add flour all at once and stir quickly with a wooden spoon until mixture forms a ball; remove from heat.
Add 1 egg to mixture and beat hard with wooden spoon to blend. Add remaining eggs one at a time, beating well after each addition; each egg must be completely blended before the next egg is added. While beating dough, its consistency will change from looking almost curdled to smooth. When dough is smooth, spoon it into a large resealable plastic storage bag and, using scissors, snip off one corner of bag, making a 1-inch-wide cut. Gently squeeze bag to form ten 1- x 4-inch dough logs about 2 inches apart on an ungreased large rimmed baking sheet.
Bake 30 to 35 minutes, or until golden and puffy. Remove to a wire rack to cool.
Cut eclair shells horizontally in half and spread whipped topping equally into bottom of each. Replace tops of eclair shells.
Meanwhile, place frosting in a microwave-safe bowl. Microwave, stopping to stir frequently, until it has the text of lightly whipped cream, about 30 to 45 seconds. Pour melted frosting over eclairs. Cover loosely and chill at least 1 hour before serving.

Nutritional InformationShow More

Servings Per Recipe: 10

Amount Per Serving % Daily Value *
Calories 430
Calories from Fat 224
Total Fat 25g 38 %
Saturated Fat 15g 73 %
Trans Fat 0.4g 0 %
Protein 4.4g 9 %

Amount Per Serving % Daily Value *
Cholesterol 99mg 33 %
Sodium 251mg 10 %
Total Carbohydrates 46g 15 %
Dietary Fiber 0.8g 3 %
Sugars 34g 0 %

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kleibrandt 4683221

Jan 27, 2019

Hi, I make these for my boyfriend with a different filling. It has a little more flavor. Anyway, he absolutely loves them, but I have a few problems with the dough. The recipe says not to grease the cookie sheets, so I didn't the first time I made them and the shells stuck horrible. The second time I made them, I lightly greased the cookie sheets and they still stuck. Made them again yesterday and put parchment paper on the cookie sheet. The shells didn't stick at all, but the shells did not rise and they were greasy when I first took them out of the over. Can you help me with that? Thank you.

Test Kitchen Team

Jan 28, 2019

Hi there! We're sorry to hear that you're having a hard time with this recipe. We've got some tips that may help. To begin with, make sure you're using butter and not margarine. Also, make sure it's stick butter and not tub butter, because the oil consistency is different. Make sure to use a lighter metal baking sheet because the dark ones can make it burn faster. Last, bit not least, make sure you're baking on the center-most rack of the oven. Hopefully, the next time you make it, these will come out great!