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Eclairs

  • Yield: Makes 30
Eclairs

Source: Martha Stewart Living, February 2002

Ingredients

Directions

  1. Preheat oven to 425 degrees.with a rack in the center. Line two unrimmed baking sheets with parchment paper or Silpats (French nonstick baking mats).

  2. Fill a pastry bag fitted with a 1/2-inch (Ateco No. 806) tip with pate a choux batter; pipe out oblong shapes, about 3 1/2 inches long and 1 inch wide, onto prepared baking sheets at 2-inch intervals. Gently run a fork dipped in water along each top, making straight lines to ensure even rising.

  3. Cover one baking sheet with lightly oiled plastic wrap, and place in refrigerator. Transfer the second sheet to the oven. Bake 10 minutes; reduce oven temperature to 350 degrees. Bake until golden brown, 25 to 30 minutes more. Turn off oven; prop door open slightly to let steam escape. Allow eclairs to dry in oven until centers are damp but no wet dough remain (test by cutting into the center of one), about 15 minutes. Transfer to a wire rack to cool slightly. Raise heat back to 425 degrees and repeat process with remaining batch. If serving immediately, fill eclairs while still warm so they can take more cream; if filling at a later time, insert a skewer into one end, and move it around to expand opening for cream; set aside.

  4. Transfer pastry cream to the bowl of an electric mixer fitted with the paddle attachment. Beat until smooth and softened. Fill a pastry bag fitted with a coupler and filling tip (Ateco No. 230) with pastry cream. Insert tip into one end of each eclair; fill.

  5. To make the glaze, heat cream in a small saucepan. Pour over chocolate in a small bowl. Let stand until chocolate is melted, stir until smooth. Dip top of each eclair into glaze; let excess drip off before turning over. Transfer to a wire rack to allow glaze to set. Serve, or store in an airtight container in the refrigerator up to 1 day.

Reviews (4)

  • rashajodie 10 Aug, 2011

    so delicious , but time consuming... give it a try when you have time..

  • chalz 10 Jan, 2009

    After the eclairs have cooled from the oven a bit, enough to handle without burning, I use a metal skewer to poke a [filtered word] in the end where I'll fill it. It seems to let excess warm, moist air out before it settles.

    I also like to reheat the unfilled, untopped pastries in the toaster oven. Not enough to brown anymore, just warm up.

  • Urmi 26 May, 2008

    i have made these... but the problem is although the puff stays crispy when taken out of oven but after few min they become soggy...WHY???

  • Urmi 26 May, 2008

    i have made these... but the problem is although the puff stays crispy when taken out of oven but after few min they become soggy...WHY???

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