Éclairs🤍 🤎 two ways you can do them. This is using the standard Pâte a' choux, classic easy choux dough that is used for many things, including cream puffs, éclair, or profiteroles. Savory versions can be filled with things for great appetizers. We had a couple of spread versions for catering events. You can fill it with whipped cream or puddings, completely customizable! I don't love pastry cream or pudding being put in my eclairs because it's such a light pastry. I feel a light filling is more fitting. I went with a chantilly cream (yeah, a fancy way to say whipped cream) that is stabilized. I personally only like to call it chantilly cream if it's stabilized with mascarpone or cream cheese. Dip it in a chocolate glaze for a traditional éclair look or dust with some powdered sugar. You can also add a variety of fruits to it to compliment the cream and/or chocolate!
Pâte a' Choux:
1 cup water
1 stick of butter (I always use salted for everything)
1 tablespoon sugar (optional)
1 1/4 cup bread or AP flour
4 eggs
1/2 teaspoon vanilla
Bake @ 375° F for 24-26 minutes.
Chantilly Cream Filling:
3/4 cup cream cheese or mascarpone
1/3 cup powdered sugar
1 Tablespoon Vanilla bean paste
1 cup heavy cream
Chocolate Glaze:
1 cup chocolate
3/4 cup heavy cream
2 tablespoons butter
Optional:
Fresh fruit
Powdered Sugar (garnish)
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