Make the best eclairs that you ever tried at home by your own. What??? Yes this is really delicious and super easy to make. Filled with tasty pastry cream and garnished with melted chocolate give ultimate combination with airy choux pastry, it is a true delight and worth all the effort took in.
Eclairs origin from France and it names “eclairs” because they will disappear within couple of seconds once they are done, as flash of lightning so the dessert overtook that name tag as they are eat so fast. The classic French dessert made from choux pastry, filled with cream and then topped usually with fondant icing. Now for topping and filling there are many variations, but to be simple in here I followed the classic one but for you whom obsessed with new flavors and experiments to try something new just like me I add some tricks to be it fancier. Also in next article I will share useful tips that I think best to follow to get this perfect sweet. So make sure to refer it also.
For 15-18 Eclairs.
How to Make Choux Pastry
How to Make Pastry Cream
How to Make Chocolate Glaze:
Assembling the Eclairs:
If you spit eclair in two pieces make sure to pour 1tsp melted chocolate on bottom half and then fill the cream as you desired. That will prevent from eclair turn to soggy with cream filled. I normally do that if I cut éclair into two pieces. You can decorate those as your liking with small fruit pieces or chopped nuts placing top of eclairs. Pipe whipped cream on top of the eclair using star nozzle can make éclair more beautiful.
Eclairs are best eaten the day they are made, but I do love that they can be fully assembled a day ahead. Just make sure to refrigerate them in a sealed or covered container. You can make the shells and pastry cream a few days in advance and keep them in a sealed container at room temperature then fill and dip them before serving. Delicious eclairs at home try it for yourself the taste is just perfect.
See you soon with tasty recipe. Till then…