Choux pastry (Eclairs)

A thin crispy pastry shell filled with either a custard or cream, topped off with a glossy dark chocolate layer is what comes to mind when we hear the word Éclair. Choux pastry or Pâte à choux is very versatile and can be used in many recipes to make sweet or savory dishes. I've shown you how to make both the shell and topping.

The custard cream recipe is also given below keep scrolling

Quick tutorial

Recipe card

How do I know when it's baked?

After 30 mins quickly open and get an eclair, see if it's still dense. If so, it needs to bake longer maybe an additional 10 - 15 mins. Depending on your oven and internal temperature time may vary. A good rule is to open one and see the inside, if it's still soft and moist it's not baked enough. Bake longer at 180 degrees Celcius.