What To Know
- In a medium saucepan, bring water and butter to a boil.
- Transfer dough to a piping bag fitted with a large star tip.
- Transfer filling to a piping bag fitted with a small star tip.
Craving the irresistible taste of eclairs but short on time? Our guide to make-ahead eclairs will elevate your culinary skills and allow you to enjoy these delectable pastries anytime, anywhere. With careful preparation and storage, you can create a batch of eclairs that will remain fresh and tantalizing for days.
The Perfect Eclair Dough
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, cubed
- 1 cup water
- 3 large eggs
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium saucepan, bring water and butter to a boil.
3. Remove from heat and stir in flour all at once.
4. Stir vigorously until dough forms a ball and pulls away from the sides of the saucepan.
5. Transfer dough to a bowl and let cool for 5 minutes.
6. Add eggs one at a time, beating well after each addition.
Piping and Baking
Piping:
1. Transfer dough to a piping bag fitted with a large star tip.
2. Pipe 3-inch (7.5 cm) lengths onto parchment paper-lined baking sheets, spacing them about 2 inches (5 cm) apart.
Baking:
1. Bake for 20-25 minutes, or until golden brown and firm to the touch.
2. Let cool completely on a wire rack.
The Creamy Filling
Ingredients:
- 1 cup heavy cream
- 1/2 cup confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions:
1. In a medium bowl, whip heavy cream until stiff peaks form.
2. Gradually add confectioners’ sugar and vanilla extract, whipping until combined.
Assembling the Eclairs
Filling:
1. Transfer filling to a piping bag fitted with a small star tip.
2. Insert the tip into the bottom of an eclair and pipe filling until it becomes plump.
Glazing:
1. For a chocolate glaze, melt 1 cup semisweet chocolate chips with 1 tablespoon vegetable oil.
2. Dip the top of each eclair into the glaze and let set.
Storage and Make-Ahead Tips
Storage:
- Unfilled eclairs can be stored at room temperature for up to 3 days.
- Filled eclairs can be refrigerated for up to 2 days.
Make-Ahead:
- Prepare the eclair dough and pipe the shells up to 3 days in advance. Store in an airtight container at room temperature.
- Bake the eclair shells the day before filling. Cool completely before storing.
- Fill the eclairs just before serving.
- Glaze the eclairs after filling, but wait until just before serving to avoid sogginess.
Troubleshooting
Eclairs are too soft:
- Dough was not cooked enough before adding eggs.
- Too much liquid was added to the dough.
Eclairs are too hard:
- Dough was overcooked before adding eggs.
- Not enough liquid was added to the dough.
Filling is too runny:
- Cream was not whipped stiff enough.
- Too much liquid was added to the filling.
Filling is too thick:
- Cream was overwhipped.
- Not enough liquid was added to the filling.
Questions You May Have
Q: Can I use different fillings for my eclairs?
A: Yes, you can experiment with various fillings, such as whipped cream, pastry cream, or fruit compote.
Q: How do I prevent the eclairs from becoming soggy after glazing?
A: Glaze the eclairs just before serving and avoid dipping them too deeply into the glaze.
Q: Can I freeze the eclairs?
A: Yes, you can freeze unfilled eclair shells for up to 2 months. Thaw them at room temperature before filling and glazing.
