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Éclairs
- Makes
12
Éclairs - Difficulty
Easy
Published 2009
Éclairs are made with cream puff pastry dough (pâte à choux) and are essentially the same thing as cream puffs, except that éclairs are long, filled with pastry cream, and glazed with fondant; cream puffs are round, filled with whipped cream, and not glazed. You can fill Éclairs in one of two ways—by cutting them in half lengthwise, piping in the filling, and replacing the top; or, more elegantly, by piping the mixture through holes cut in the bottom. Instructions for the second method are
Ingredients
Method
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I'd never made choux pastry before, but I really like James Peterson's detailed approach and step-by-step tips. These worked really well, even if I did end up with chocolate fondant absolutely everywhere (also, the recipe makes so much chocolate fondant - will have to find some other uses for the remainder). I used dairy cream rather than crème patissière, which made things a bit easier - especially because my ISI-brand cream whipper has a nozzle that's pretty much perfectly designed for filling éclairs.