This incredibly tasty recipe for chocolate eclairs, crafted from light choux pastry stuffed with fragrant vanilla pastry cream and coated in chocolate, is practically foolproof to prepare and will disappear quickly, as the name “éclair” actually means “flash of lightning”! The light and airy choux pastry is INCREDIBLY SIMPLE to handle and EXTREMELY adaptable. And let’s not forget that pastry cream is truly a culinary gem from France… Ever. I devoured all of them and felt like I was in paradise. Shhhh, let’s keep it our little secret!
Full Recipe: https://preppykitchen.com/chocolate-eclairs/
For those interested in making cream puffs, you can simply pipe smaller portions like I did for the second batch. These can then be filled with pastry cream, whipped cream, or any other filling of your choice!
WHAT IS THE SHELF LIFE OF CHOCOLATE ECLAIRS?
Eclairs are best enjoyed within a few hours of being assembled. If need be, they are still delightful the following day. Remember to store them in a sealed or covered container in the refrigerator. You can prepare the pastry shells and pastry cream a few days beforehand, store them in a sealed container at room temperature, and then fill and coat them just before serving. The pate a choux shells can be frozen and stored for up to 2 months, to be thawed and filled when needed.
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