Eclairs

While éclairs in the wonderful world of French pastries are made with custard hidden inside, éclairs as we know them here in Australia are split and generously filled with whipped cream.

A neat trick for a great éclair cream filling is adding mascarpone. It adds structure so the cream doesn’t completely squirt out when you take a bite (because don’t you just hate that!?), as well as improving storage quality.

And as for the choux pastry? It’s light-as-air and beautifully crisp, something you rarely see with store bought eclairs!

PRINT RECIPE: https://www.recipetineats.com/eclairs/