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Cream-Filled Eclairs ✨🍰
Eclairs are one of those desserts that seem fancy but are surprisingly easy to make at home. Each bite delivers crisp pastry, silky pastry cream, and decadent chocolate glaze. With a little patience and the right technique, you’ll have bakery-quality eclairs that will wow everyone!
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Why You’ll Love This Recipe:
- Delicate and Delicious – Crisp on the outside, soft and creamy inside.
- Show-Stopping Dessert – Perfect for holidays, birthdays, or just because.
- Versatile – Fill with classic vanilla pastry cream, chocolate, or even whipped cream.
Tips for Perfect Eclairs:
- Egg Temperature Matters: Room-temperature eggs help the dough come together smoothly.
- Don’t Skip Drying: Drying out the dough on the stovetop ensures the eclairs puff properly.
- Crisp Exterior: Bake until fully golden – underbaking may cause them to deflate.
- Pastry Cream Texture: Strain pastry cream if needed for extra smoothness.
Ingredients:
For the Choux Pastry (Pâte à Choux):
- 1 cup (240ml) water
- 1/2 cup (113g) unsalted butter (cut into cubes)
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 cup (125g) all-purpose flour
- 4 large eggs (room temperature)
For the Pastry Cream (Filling):
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Chocolate Glaze:
- 4 oz (113g) semi-sweet chocolate (finely chopped)
- 1/2 cup (120ml) heavy cream
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