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Making this classic French pastry at home is easier than you think.

Source: Martha Stewart Living, February 2002




Chocolate is the classic eclair topping, but you can make coffee icing by whisking together 2 cups sifted confectioners' sugar, 1 tablespoon melted butter, and 3 tablespoons brewed coffee. Make icing just before serving.

Cook's Notes

Glazed eclairs can be stored in an airtight container in the refrigerator up to 1 day.

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How would you rate this recipe?
  • MS10310508
    18 FEB, 2019
    Don't make the glaze. It is an absolute disaster. The basic puff is fine, but you end up with a total mess if you use the glaze. Obviously, some directions and/or ingredients are missing. You are never told where the heavy cream comes in if at all. I ended up with a thin,drippy mess.
  • psharon214
    28 MAY, 2017
    Where does the heavy cream come in?
    • apriloverdorff
      13 SEP, 2018
      Its used in the glaze but they wrote the instructions wrong or something. I made them the other day and glaze didn't turnout thick like it should. I did find this though For the chocolate glaze: ΒΌ cup heavy cream 4 oz dark chocolate 1 Tbsp butter For the chocolate glaze: While the eclairs are cooling, put the cream, chocolate, and butter in a heat proof bowl over boiling water and as the chocolate melts, stir to combine. Dip the top of the eclairs into the still warm chocolate glaze, then set on a sheet pan and chill in the fridge for about 1 hour to set the glaze.
    • MS12439933
      24 MAR, 2018
      I think this was in error, showing the ingredients for two recipes but instructions for just the glaze. Also, why are the directions here a continuation of the pastry, not the cream? I'd review other recipes before continuing if you are new to this. It's worth every minute of research. One more thing - writing to Martha Stewart dot com will get you a reply. They are good at that.
  • MS12439933
    24 MAR, 2018
    The bestest by far!
  • 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 hole 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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