Classic Chocolate Eclairs - A foolproof recipe for making perfect eclairs that are crisp and puffy and filled with chocolate or vanilla pastry cream.
After about 45 - 60 seconds of mixing, return the saucepan to the stove (with medium heat), and let the dough cook for a further 2 - 3 minutes while stirring and mixing. Do this until you see a film of dough forming on the bottom of your saucepan (please note that this only occurs with stainless steel saucepans, not in non-stick saucepans).
How to store leftover eclairs
If you have any leftover filled eclairs, place them on a baking tray in a single layer and freeze. Once frozen, you can keep them in an air-tight container, with parchment paper between each layer. Return them to the freezer.
Defrost frozen eclairs by keeping them at room temp. for about 1 hour. Please read the post for more details.