Love is in the Éclair

Éclair is the French word for lightening. It's believed to have gotten that name because it glistens from the chocolate topping.

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If I had known how easy these were to make, I definitely would have been eating these much more frequently.

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ÉCLAIR DOUGH

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Once the dough is ready, fill a pasty bag and pipe out the dough on lined baking sheets.

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Bake at 400 degrees for the initial baking, then 350 degrees until it is well browned and very crisp.

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Remove from the oven and let cool.

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Once cooled, fill the éclair shells with pastry cream, by making a small hole in each end and fill with a pastry bag until it fills plump.

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Love is in the Éclair

Éclair is the French word for lightening. It's believed to have gotten that name because it glistens from the chocolate topping.

If I had known how easy these were to make, I definitely would have been eating these much more frequently.

ÉCLAIR DOUGH

The dough is a simple mix of water, butter, flour and eggs, blended in the mixer until desired consistency.

Once the dough is ready, fill a pasty bag and pipe out the dough on lined baking sheets.

Bake at 400 degrees for the initial baking, then 350 degrees until it is well browned and very crisp.

Remove from the oven and let cool.

Once cooled, fill the éclair shells with pastry cream, by making a small hole in each end and fill with a pastry bag until it fills plump.

Swipe Up to get full recipe

Swipe Up to get full recipe

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