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Eclairs with Pastry Cream and Maple-Espresso Glaze

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Airy pate a choux is filled with rich pastry cream and topped with a shiny glaze in this recipe adapted from "Entertaining." Also try: Cream Puffs with Pastry Cream and Maple-Espresso Glaze

Source: Martha Bakes, March 2011
Yield

Ingredients

For the Pastry

For the Pastry Cream

For the Maple-Espresso Glaze

Directions

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How would you rate this recipe?
30
  • JanetKJP
    28 SEP, 2014
    These are awesome! My first try at making eclairs and these turned out wonderful! A bit sloppy because I never used a pastry bag before, however a wonderful recipe and tasted so good.
    Reply
  • brl23n
    2 JUN, 2013
    Made these yesterday and they turned out amazing! My only thing was that I did not have espresso for the maple glaze so I left it out and only used 1 cup of powdered sugar.
    Reply

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