When people first see eclairs, the thought of making it at home seams implausible. But, unlike popular belief, eclairs are actually really simple to make at home because they don’t need any special equipment, and each step is very easy to follow. The most important factor when making eclairs is to read the recipe well, follow each step, and don’t be afraid! Follow these tips and you will have perfect eclairs every time.
You can flavor the pastry cream that goes inside your eclair however you want, but when it comes to flavoring the actual dough, be careful. If you go with a chocolate shell, then you run the risk of not being able to tell when it’s done. Stick with a simple dough and customize later.
The trick for perfectly set pastry cream is to leave it in the refrigerator for at least 2 hours and up to a whole day before you stuff your eclairs.
To make sure you get evenly baked and evenly sized eclairs, draw each one on a piece of parchment paper, and then flip it over so you can see the outlines when you’re piping.
Pro Tip: If you don’t have a piping bag, use a gallon plastic bag with the corner snipped off!