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Eclairs

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

Source: Martha Stewart Living, February 2002
Yield

Ingredients

Directions

Variations

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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Reviews

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How would you rate this recipe?
173
  • psharon214
    28 MAY, 2017
    Where does the heavy cream come in?
    Reply
  • rashajodie
    10 AUG, 2011
    so delicious , but time consuming... give it a try when you have time..
    Reply
  • 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.
    Reply
  • 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???
    Reply
  • 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???
    Reply

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