The first time I was introduced to this delicious, mouth watering dessert was when my cousin ordered it in a restaurant 16 years ago. This has been my go to dessert ever since! The thing that hooked me into this dessert was the pastry cream. This cream is so versatile, you can pipe it into donuts which tastes amazing! You can use it as a filling for cakes or have them with fruits (I think they go well with berries).
Eclairs might be an intimidating French dessert to begin with, but it is actually not that difficult. The "dough" which is called 'pate a choux' is so easy to make because there is an obvious sign that happens (mentioned in the recipe) which lets you know when the dough is ready for the next step and there aren't a lot of steps. When it comes to cooking the pastry cream it can get tricky if you wander off. You have to pay attention to it at all times so you don't burn the cream and little bits of brown parts ruin that beautiful pale yellow cream (been there, done that!).
For the recipe, click here!
