Eclairs

While éclairs in the wonderful world of French pastries are made with custard hidden inside, éclairs as we know them here in Australia are split and generously filled with whipped cream.
A neat trick for a great éclair cream filling is adding mascarpone. It adds structure so the cream doesn’t completely squirt out when you take a bite (because don’t you just hate that!?), as well as improving storage quality.
And as for the choux pastry? It’s light-as-air and beautifully crisp, something you rarely see with store bought eclairs!
PRINT RECIPE: www.recipetineats.com/eclairs/

[@eliza2247]

Thanks so much Tin for the awesome recipes!! If y'all haven't tried her other recipes, y'all won't be disappointed 💕

[@SukritGoel]

Hey there! These eclairs look delicious! I'm definitely going to have to try them out!

[@JR-qv4ro]

Nice. Looks like your dog was waiting for one too. 😋

[@PhelisaG]

I love eclairs this seems simple enough I will definitely try it.

[@deborahkelly8299]

eclairs

[@peggythomas2103]

Love the way these look. I’d make them this way so I knew each bite had the same amount of filling.

[@spicyniki7431]

Wow, This delicious sweet talks to a person😋😋😋😋. Thank you for this recipe

[@zapbranigan5099]

Can't wait to make these

[@rustyhooks]

Your incredible!

[@Samskitchen00]

Wow soo delicious 😋 And simple eclairs

[@deborahkelly8299]

eclairs

[@jozdum2681]

Love this recipe … how long can you keep the remaining eclairs and how to keep them?

[@mari.ogho77]

Delicious 😋

[@deborahkelly8299]

eclairs

[@zninz5368]

Thanks I’m gonna use cream instead of custard, can’t stand wasting eggs

[@eugenesem]

looks very tasty, how can I find quantities for the filling?...sorry..just found it thank you...Getting some practice in for Xmas...been saddled with dessert for Xmas lunch here on the Gold Coast Aus

[@evasuares9691]

Hi! i just had a doubt about the chocolate glaze.. is there any chance i can make it a day before i am assembling the eclairs and then use it the next day? does it harden and i have to reheat it??

[@PaulMathias1]

I wonder how many foot-long eclairs I can make out of that mix???!!

[@fionaf8755]

arghh, there goes my diet again lol

[@deborahkelly8299]

eclairs

[@fatimasuccess07]

Why u didn't add sugar in the chou pastry?

[@deborahkelly8299]

egg vanilla

[@deborahkelly8299]

butter

[@siertvanderwoude5060]

Waarom geen recept bij deze eclairs!!!! Is dat top grheim ,beetje jammer . Zo switchen er wel veel van het kanaal weg .

[@deborahkelly8299]

egg

[@potapotapotapotapotapota]

Croissant

[@a.s.6685]

Éclairs are filled through a hole in the bottom with crème pâtissière (pastry cream).

[@rogerramjet1038]

You are thinking of profiteroles, but you are right that both should be filled with creme patissiere

[@a.s.6685]

​@@rogerramjet1038No, I do mean éclairs. You don't cut them in half like a baguette to make a sandwich ;-).

[@rogerramjet1038]

@@a.s.6685 Sorry you are 100% right. I must have had one too many wines last night :)

[@tanyasbag]

@@a.s.6685 No, you certainly can cut them in half if one wants to. I would not turn these down at all. Can't we just enjoy these?

[@a.s.6685]

@@tanyasbag One can obviously do whatever one wants, and enjoy these. Bon appétit.

[@deborahkelly8299]

eclairs