Chocolate Eclairs with Custard Filling

Chocolate Eclairs with Custard Filling

13 reviews, 4 star(s). 69% would make again

Ready in 45 minutes

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"My mother had a large collection of McCall's cookbooks and recipe cards and I to have collected their recipes for over 30 years. In almost every case I have found their recipes to have clear and easy to follow directions that result in delicious dishes. This excellent recipe is no exception...these eclairs do take some time but they weren't that difficult to make and they tasted absolutely wonderful! Well worth the effort!"


1 c Water
1/2 c Butter
1/4 ts Salt
1 c Flour
4 lg Eggs
3 c milk
1/2 c Sugar
3 tb Cornstarch
4 Egg yolks
2 ts Vanilla extract
12 oz Semisweet chocolate chips
1/4 c Shortening
1/4 c Light corn syrup
6 tb milk

Original recipe makes 12 Servings



CUSTARD FILLING: In medium saucepan heat milk slowly just until bubbles form around the edge. In small bowl, combine sugar and cornstarch, mixing well. Stir into hot milk all at once. Cook, stirring, over medium heat until mixture boils. Reduce heat and simmer 1 minute. Beat a small amount of mixture into egg yolks. Pour back into saucepan and cook, stirring, over medium heat until mixture boils and thickens. Stir in vanilla. Place waxed paper on surface to prevent skin from forming. Refrigerate until ready to use. Makes 3 cups. Will fill 12 eclairs. GLAZE: In top of double boiler, over hot (not boiling) water, melt chocolate with shortening. Add corn syrup and milk. Stir until smooth and well blended. Let cool slightly. Spread glaze over eclairs. Makes 2 cups. Will glaze 12 eclairs. ECLAIRS: Bring water, butter and salt to boil. Remove from heat and stir in flour. Beat over low heat until mixture leaves sides of pan. Remove from heat. Beat in eggs, one at a time. Beat until shiny and satiny and broken in strands. Drop three inches apart on ungreased sheet. Form 12 strips 4 x 1 inches. Bake at 400F for 35 to 40 minutes. (Will sound hollow when tapped, keep from drafts). Slit tops of eclairs and fill with custard. Spread tops with chocolate glaze, chill and serve. NOTES : Ive been making these since 1973. They are wonderful. Recipe by: McCalls Cookbook Collection - Dessert Discoveries Posted to T.nt (sdm-marked) Recipes Digest by "Barbara Zack" on May 8, 1998

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Calories Per Serving: 652 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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For those of you open to the idea: first, double the recipe. Second, add 1/2c of caster sugar to the recipe dry ingredients. The pastry will be sweeter and add to the overall result. Adjust to taste. Third: when preheating the oven, put an 8-cup Pyrex measuring cup with 6 cups of water on the top shelf. Put a rack at the middle and the tray should be placed there. The additional moisture will make the pastry rise more fully. Do not let the pastry get too brown. Check at 15 minutes. Custard: add two yolks to the eggs, mix the eggs VERY well, whip air into them.
MacNeillofBarra51 7m ago

I think it was good!
domoapple 2y ago

clga 2y ago

Tempted to make this but the wording of the recipe is too confusing. hopefully will make one day.
lkolec 2y ago

Awesome recipe! Well worth the effort
CherieBonine 2y ago

Very disorganized. Didn't come out right.
shirleywright 3y ago

So good!
Lachupacabra85 3y ago

They taste great but the recipe needs to be better organized.
Lachupacabra85 3y ago

I thought this was a terrific recipe! It was fun to make, well worth the effort, and the eclairs were incredibly delicious almost to the point of being decadent.
chefhoward76 4y ago

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