A good eclair should have a light and airy texture to the dough, with just the slightest crunch. The cream filling must be sweet, velvety, and neither too thick nor too thin. Lastly, the glaze on ...

6) Remove and allow to cool. 7) To fill the eclairs, fold the whipped cream and cooled vanilla pudding together (optional). 8) Using a piping tip for filling eclairs, pipe the filling into the the ...

There are countless variations on the recipe for chocolate eclair filling, but I like to make mine with a thick custard and cream mix. To make pastry cream, whisk the yolks and sugar until thick ...

Any less and your eclair will be soft and spongy when it cools and very hard to fill. Make sure you prepare the pastry cream before starting on the filling for the eclairs. Place the milk ...

Colombian coffee roasted by Bogotá's own Catación Pública infuses the cream filling in the éclair. It's topped with a speculoos crunch, then covered with Madagascar vanilla whipped cream and ...

For the filling Whip the cream to soft peaks ... Repeat with the yellow icing on the remaining six eclairs. Place on top of the lemon cream filled eclairs. Drizzle the melted white chocolate ...

Eclair cake benefits from a long rest in the ... providing a fruity contrast to the creamy filling. For a festive touch, sprinkle with chocolate shavings or rainbow sprinkles before serving.

The no-bake cake features layers of graham crackers topped with the creamy custard filling. You can vary the ... the layers in her No-Bake Chocolate Eclair Cake. In a medium bowl, add the packet ...