Struggling with eclairs that collapse, crack, or don’t rise properly? You’re not alone! But today, I’m sharing my foolproof method to make bakery-quality eclairs every single time. With a perfectly crisp shell, a silky pastry cream filling, and a glossy chocolate ganache topping, these eclairs will impress everyone!
In this video, you’ll learn:
✅ The secret to getting a hollow and crispy choux pastry
✅ How to make smooth, rich pastry cream without lumps
✅ The trick for a perfect chocolate glaze that won’t crack
💡 What’s your biggest struggle with eclairs? Let me know in the comments—I answer every question!📌 Tried this recipe? Tag me on Instagram! I’d love to see your creations.
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All music using in this video licensed:
Piano Concerto No. 24 in C Minor, K.491: III. Allegretto (with Howard Shelley) by Wolfgang Amadeus Mozart
InstrumentalCreated with Sketch.
City of London Sinfonia
Licensed through: The Music Bed LLC
SyncID: MB01YWWEK4NUR8F
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