If éclairs seem old–fashioned and out of style, perhaps it's because good ones are so hard to find. The best are absolutely spectacular. Joanne Chang, owner of Boston's Flour Bakery + Café, loves this classic dessert but lightens the typically thick pastry cream with whipped cream, for the fluffiest éclairs around.Plus: More Dessert Recipes and Tips
totally flat and followed recipe exactly. what a waste of butter and eggs :(
bad af dont recommend nshallah btmouto
The dough is way to watery because the recipe cuts out an important part where you put the mixture of flour and liquid back over the heat if you look up “eclair recipe” another one comes up from Natasha’s kitchen use taht one instead
This recipe is exactly the same as my old Better Homes and Gardens cookbook with the exception of the sugar. I think many peoples problems lie with the egg size they are using, this calls for a large egg, not extra large or jumbo, it surprises me that most casual cooks totally ignore the egg size, so with extra large eggs the amount of the additional liquid could be up to 2oz which is a whole large egg more, and with jumbos it is even a greater error. I made the dough, it came out perfect, no problem with too thick or too thin, the shells were nicely done at the prescribed time, and not eggy inside but nice and dry. I do like the slightly sweet taste with the addition of the sugar.
I'm surprised that this recipe is as highly rated as it is. My choux looked fine after I mixed and piped it onto my baking sheet, but I had to bake my choux for longer than the instructions suggested (around 40 minutes) to try to make the pastry set up. Then when I cut into it, there was still a thin layer of raw dough inside. Watch the texture of you pastry carefully--the instructions for the choux don't seem to add up. It seems like other people are having similar problems with the pastry. The pastry cream part of the recipe works, but it's annoying to get a perfect batch of pastry cream and have bad choux to fill it with.
Please revise this recipe
First batch, great. Second batch, fail. Third batch- now I know why first was a success and the second failed. If you over cool the dough before adding the first egg the dough will become runny. The instructions do say to “slightly cool”, which I now know means that there will still be a bit of steam rolling off the dough after slightly cooled. Everything else worked perfect all three times! I did lighten up the filling by whipping more heavy cream than suggested. But that is just personal preference.
Worst eclaire recipe EVER
This recipe was very simple to follow and produced great results. Didn't deviate much from the recipe and it came out great.
Really don't understand the high number of positive reviews! I tried this recipe and the eclair dough was extremely runny and I had to add almost a cup more of flour to even get edible results! Next time I'll be looking to YouTube for a proper choux pastry recipe :(
