• Prep Time: 2 hours
  • Baking Time: 25 minutes
  • Makes 14
  • Freezing Not Recommended


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 can Carnation® Evaporated Milk, Regular, 2% or Fat-Free
  • Filling:
  • 1/2 cup sugar
  • 1/4 cup Robin Hood® Original All Purpose Flour
  • 2 eggs
  • 1 1/2 tsp vanilla
  • Pate a Choux:
  • 1/2 cup butter, cubed
  • 1 cup water
  • 1 cup Robin Hood® Original All Purpose Flour
  • 1/4 tsp salt
  • 4 eggs
  • Glaze:
  • 2 oz unsweetened chocolate, chopped
  • 1 can Eagle Brand® Sweetened Condensed Milk, Regular or Low Fat

Serving Size: 14


Serving Size: 14

  • Filling:
  • Heat evaporated milk in medium saucepan until hot but not boiling. Meanwhile, whisk sugar and flour together in medium sized bowl. Add eggs and mix until smooth. Very slowly whisk hot milk into egg mixture, a little at a time, whisking continually so as not to scramble the eggs. When all milk is mixed in, return mixture to saucepan and bring to a boil over medium heat, stirring constantly. Mixture will thicken as it boils. Reduce heat to low and continue stirring and cooking until a pudding like consistency is reached. Remove from heat and stir in vanilla. Transfer to bowl, and place plastic wrap directly on surface of filling. Chill.
  • Pate a Choux:
  • Preheat oven to 425°F (220 °C). Line a baking sheet with parchment paper. Fit a pastry bag with a 1/2” round tip (1 cm). The 1/2” (1 cm) refers to the size of the opening.
  • Bring butter and water to a boil in a medium saucepan. Add flour and salt, reduce heat to low, and stir well until mixture is smooth. Keep stirring over medium-low heat for 5 minutes. The dough will look like paste at first and then will develop a shiny sheen. Remove from heat and place in large bowl of electric mixer. Beat on low speed for 30 seconds. Let sit 5 minutes. Beat eggs in, one at a time, beating well after each addition.
  • Spoon into prepared piping bag.
  • Pipe into 4” (10 cm) long strips, 1” (2.5 cm) apart on prepared baking sheet. Bake in preheated oven 15 minutes, then reduce temperature to 375 °F (190 °C) and continue baking another 8-10 minutes or until golden and dry. Turn oven off and remove. Carefully cut a 1” (2.5 cm) slit along the side of eclairs to allow steam to escape. Return to oven, leaving the door slightly open, until completely cool. Remove to wire rack.
  • Glaze:
  • Melt chocolate and condensed milk together in medium saucepan. Cool until warm.
  • Assembly:
  • Cut top 1/3 of eclairs off. Dip tops into warm glaze or spoon over tops. Let sit on cooling rack until glaze is firm. Fit pastry bag with 1/2” star tip. Place filling into bag and pipe filling into bottom eclairs. Cover with top. Chill or serve immediately.


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