About this recipe
Vanilla eclairs need hollow choux, smooth pastry cream, and a chocolate glaze that sets with shine. This guide highlights the bake and fill checkpoints.
Ingredient notes
Butter, water, flour, and eggs must be balanced for pipeable choux. Use enough yolks in the cream for body, and quality chocolate for a fluid glaze.
Method overview
Cook the panade, beat in eggs to a glossy ribbon, pipe, and bake until hollow. Cool shells, fill with vanilla cream, then dip in chocolate glaze.
Pro tips
Do not open the oven early. Fill only fully cooled shells. Warm glaze slightly if it thickens — a heavy coat hides the eclair shape.
