Eclairs

I often return to making éclairs, especially when I need a dessert that can be prepared in advance and doesn’t involve too much decoration or complicated details. I usually start early, as the dough needs to cool and the cream should chill in the fridge before assembly. I’ve never managed to make them all in one go; I always start with the dough and then leave the cream for the next day, or vice… EN: View full recipe: Eclairs