The eclair is a classic French pastry that perfectly balances elegance and indulgence. Made from delicate choux pastry, eclair filled with luscious cream, and topped with a glossy layer of chocolate glaze, the éclair is a bakery staple that has won hearts around the world.
Originating in France during the 19th century, the word “éclair” means “flash of lightning,” possibly referring to how quickly these pastries disappear once served. Light yet rich, an eclair is made by piping choux pastry dough into long, finger-like shapes and baking until golden and crisp on the outside. Once cooled, they’re filled, traditionally with vanilla pastry cream, although variations like chocolate, coffee, or fruit-flavored creams are just as popular.
The finishing touch is a smooth chocolate glaze or fondant, adding sweetness and a beautiful shine. The combination of crisp pastry, silky cream, and rich topping makes the eclair a true sensory experience, soft, creamy, and just slightly crunchy all at once.
While the traditional éclair is filled with vanilla or chocolate custard and topped with dark chocolate glaze, modern bakeries often get creative. You’ll find eclairs adorned with caramel, matcha, raspberry, or pistachio, and even topped with intricate decorations or edible gold leaf.
Éclairs are typically enjoyed as a dessert or a luxurious snack with coffee or cinnamon tea. They’re also popular at celebrations and patisseries, where they often take center stage among other classic French pastries.
Despite their refined appearance, eclairs can be made at home with a little patience and care. Mastering choux pastry is the key step, and once that’s done, the rest is about layering flavors and textures for a truly irresistible treat.
Whether you enjoy a traditional chocolate eclair or an inventive new twist, this French pastry remains a timeless favorite, beloved for its simple beauty and decadent taste.
Ingredients
- Pastry Dough
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter cubed
- 4 eggs large,
- For the Pastry Cream:
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1/8 tsp salt
- 4 egg yolks large,
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- For the Chocolate Glaze:
- 4 oz semisweet chocolate chopped
- 1/4 cup unsalted butter
- 1 cup powdered sugar
- 1/4 cup hot water
- 1/2 tsp vanilla extract
Instructions
- To make the pastry dough, in a medium saucepan, combine 1 cup of water, butter, sugar, and salt. Bring to a boil over medium heat. Add flour all at once and stir until a smooth ball forms. Remove from heat and let cool for 5 minutes.
- Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
- Preheat oven to 425°F (220°C).
- Spoon dough into a piping bag fitted with a round or star tip. Pipe 4-inch (10 cm) lengths onto a baking sheet lined with parchment paper, spacing them 2 inches apart.
- Bake for 10 minutes, then reduce oven temperature to 375°F (190°C) and bake for an additional 15 minutes, or until golden brown. Remove from oven and let cool completely.
- To make the pastry cream, in a medium saucepan, heat milk until bubbles form around the edges. In a separate bowl, whisk together sugar, cornstarch, salt, and egg yolks. Slowly whisk hot milk into the egg mixture. Return mixture to the saucepan and cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Remove from heat and stir in butter and vanilla extract. Let cool completely.
- To fill the eclairs, slice each eclair in half horizontally. Spoon or pipe pastry cream into the bottom half of each eclair. Replace top halves.
- To make the chocolate glaze, melt chocolate and butter in a double boiler. Remove from heat and stir in powdered sugar, hot water, and vanilla extract.
- Dip the top of each eclair into the chocolate glaze, allowing excess to drip off. Place on a wire rack to set.
- Serve immediately or refrigerate for up to 2 days.
- Enjoy!
Nutrition
Too much effort, tbh. I can just buy them from the bakery for less. Pass.
Nah, baked goods from the store taste just as good. Why waste time? Just buy them! 😂
I get it, baking can be a lot of work. But it’s so worth it when you make them yourself! Fresh eclairs are the best!
Instructions are confusing, should’ve added a video.
I agree! A video would help a lot. I struggled with steps 2 and 6 especially.
Yum! Made my own chocolate glaze, added some sprinkles on top.
Too many steps! Can I just buy them from a bakery instead?
My first time making éclairs and let me tell ya, it was a mess! I used self-raising flour instead of all-purpose.🙈 But they kinda still tasted good, lol.
I am not a baking pro but followed this, and they were gourmet level! 😃
Wow, that’s awesome! 😍 I’m not great at baking either but might give it a try now. What flavor is your favorite?
I found this recipe a bit complicated. The dough was hard to pipe. Not sure what I did wrong.
Why does everyone love these so much? They just seem like fancy cream puffs.
These eclairs are the best! So fluffy and delicious!
Best? Really? I found them kinda hard to make though…
I totally agree! These are like little bites of heaven. 😍
Delicious! The chocolate glaze is *chef’s kiss*! Will definitely make again. 😊
Yum! But I think I added too much chocolate on top. Still great though!
Eh, eclairs are overrated if you ask me, but my family liked them.
I get what you mean! Eclairs can be a bit too fancy for everyday desserts. But my kids love ’em! 🤷♂️
I had such a hard time with the pastry. It kept deflating! Maybe I’m just not cut out for this baking thing. 😩
Eclairz are french, right? With all this cream, I thought they’d be heavy but they’re light! 😊
These eclairs are a game changer! So delicious and impressive! 🥳
I thought you needed to refrigerate the dough overnight or something? This recipe said nothing about that. I’m confused.
These were super easy to make! They turned out great, and everyone loved them!
I dunno… they look hard to make. What if they taste bad? I’m skeptical.
I totally agree! They were super fun to make and taste amazing. Glad everyone loved them too!
These are so good! My family loved them and they looked fancy too! 🤩
I’m so glad your family loved them! They really are a showstopper 😍. How did you find the process? I thought it was a bit tricky at first.
Too much work for what it is. I prefer store-bought, much easier. 🤷♂️
I totally get that! Sometimes making things from scratch can feel like a chore. 🥱 Store-bought definitely has its perks.
I tried this recipe but my pastry didn’t rise. I think I did something wrong.
I love making desserts! This recipe is great! Followed it perfectly! 🍰
Yum! Chocolate and cream, what more could you want? Definitely making these again for my family reunion!
Took me forever but they turned out alright. Next time, I’m using a pre-made dough. 😒
These eclairs are to die for! So light and fluffy. I can’t stop eating them!
OMG! I totally agree! I made them yesterday and my family couldn’t stop raving about them! So good!
Wow, even my kids loved them! I will make these again for our family gathering.
Eclairs are French. Real chefs use no flour! Just sayin’.
Yum! Chocolate is my favorite! But why does it say use a double boiler? What’s that?
The glaze was sooo good, but the eclairs were too fluffy for my taste. Should I reduce the eggs next time?
But fluffy is good! Eclairs should be light and airy, right? Maybe just use a bit less batter next time?
You might wanna try reducing the eggs a bit! It could make them less fluffy. I think they can be a bit tricky to get just right.
I don’t know, these didn’t turn out for me. The dough was too runny. Maybe I messed up somewhere? ☹️
The instructions were a bit confusing, especially for the glazing part. I just ended up pouring chocolate on top. Tasty though!
The instructions were a bit confusing, but I managed to pull through. My kids loved them!
Eclairs are my favorite dessert, and this recipe didn’t disappoint! A little long but easy to follow. Love it!
Is it really necessary to pipe them? Can’t I just spoon the dough? Seems easier but idk if they’ll taste good…
Very good but not as sweet as I expected. Might try more sugar next time.
I totally get that! I think more sugar could really bring out the flavors. Did you use sweetened chocolate for the glaze? That could help too!
Yea! Eclairs are suposed to be really sweet, but I like them less sweet. Maybe add honey instead of more sugar? Just a thought!
Delicious! Had to watch a YouTube video to get the piping right, but it was worth it! 🥳
I agree! The piping tip makes all the difference! I watched a video too and it turned out amazing! 😍
Absolutely delicious! The first time I made eclairs, they were a flop, but this recipe turned out perfect! Thanks!
I’m so glad to hear that it turned out well for you! Eclairs can be tricky, but they are so worth it. Great job!
Why use vanilla extract? Can’t we just use plain sugar? Don’t understand!
Delicious! But can someone just tell me how to make them in a microwave? 😂
I used margarine instead of butter and they still turned out great! 👍
Do we really need that much sugar? Feels too sweet for me. 🤔
These eclairs are heavenly! Just wow!
Wow these look so fancy! Can’t wait to impress my friends!
I’m confused. Why do you use hot water in the glaze? Seems weird.
Tasty! Will make again for the holidays!
My eclairs came out flat… what I do wrong? ☹️
Way too complicated! I want something easy to make.
I tried making these and they didn’t rise at all. I must’ve done something wrong. 😩
Don’t worry! That happens to a lot of us. Just make sure to follow the steps carefully next time. Try beating the eggs longer for a fluffier dough! 😊
Eh, too much work for me. I just buy my eclairs from the store. Much easier!
I get it! Store-bought is super convenient, but if you ever feel like trying, homemade eclairs are delicious! Just take your time, it’s worth it. 😊
I tried this recipe but forgot the butter for the dough! Yikes! Still tasted kinda good though.
Not bad, but next time I’ll add some coffee to the cream. I love coffee flavor. ☕
Coffee in eclairs? That sounds interesting! I might try it too! ☕
Yum! My family loved them. Even my picky kid ate three! Will make again. 🌟
My glaze was grainy even though I used powdered sugar—maybe my hot water wasn’t hot enough? I’ll try sieving the sugar next time. Flavor is still excellent.
These eclairs are AMAZING! So light and fluffy, just like the ones from the bakery!
Really delicious! The chocolate glaze is to die for. Even my kids loved them! Will make again for sure.
My whole family loved these! I might have eaten too many… 😂
My oven runs hot. 425°F for 10 min might burn the outside before it puffs. I’d lower to like 400°F next time.
Five stars!!! (jk) But seriously… wow. I followed it and got shiny pastry and a good glaze. My piping wasn’t pretty though, lol.
why 4 eggs? i used 3 and it was fine i think. also i didnt have cornstarch so i used flour and it still worked lol
These look legit. The two-stage bake at 425 then 375°F is the kind of detail that actually makes or breaks choux. I’ll try it exactly as written.
Totally agree—choux is super picky about timing. I usually get lazy with the second temp step and they end up sad/flat. Going to follow your 425 then 375°F plan next batch!
425 to 375 seems kinda backwards to me… wouldn’t you start lower so they don’t burn? But if you say it breaks choux, I’ll test it. Worst case, I eat the mistakes 😅
Eh, eclairs are hard. One mistake and everything collapses. Still, the steps are clear, so I might attempt it on a weekend when I’m not rushing.
These turned out like bakery-style! The pastry puffed beautifully and the cream set nicely. I chilled the filling first so it piped clean. Only tweak: I used a bit more vanilla in the cream—so good.
Ok so I’m not an expert baker, but I messed up the first step because it says ‘combine 1 cup of water’ yet ingredients list no water at all. I still winged it and added water anyway. Clarify that?
My dough didn’t pipe cleanly at first—maybe my “cool for 5 minutes” wasn’t long enough. After I chilled the dough a bit, the shapes came out way better.
You forgot to mention that you can use whipped cream instead of the pastry cream. That’s what I do and it works just as well! 👍
Okay but 1 cup whole milk + 1/4 cup cornstarch? Wait… it says 2 tbsp cornstarch, right? I double-checked because last time I messed up thickness. Glad this one was correct—cream turned out silky.
Yes!! 1 cup milk + 2 tbsp cornstarch is the sweet spot for pastry cream. Glad yours thickened right and stayed silky 😄
I’ve totally done the “double-check thickness” thing too 😂 If it’s too thick I just add a splash of milk and stir it back out.
The glaze with powdered sugar and hot water sounds weird to me. Like would it seize? I’d probably skip the powdered sugar and just do ganache.
Eclairs r delicious, but this recipe is way too complicated. I’ll stick to store-bought.
I followed it pretty close, but my choux didn’t get that “eclair” hollow inside—more like a dense bun. Maybe my oven runs hot? Still tasted good though and the filling was great.
2 days in the fridge? Could be soggy 😬 but ok. Also chocolate glaze is a lot of powdered sugar—tastes sweet sweet.
I tried making these but my dough didn’t rise much. Not sure what I did wrong. Maybe too much flour? Seems a bit fussy.
Maybe you didn’t let the dough cool enough before adding the eggs? That can make a difference in how it rises. Don’t worry, it’s a tricky recipe! Keep trying!
Too much flour? Nah, I think it’s more about the egg process. You gotta beat it a lot! Mine came out flat too, but tasting good!
Super good, but the instructions say “let cool completely” and I rushed it. The filling melted and my eclairs got sad. Lesson learned.
I followed the temps exactly but my shells came out a little too dark. Still tasty though, and the glaze tastes rich. Next time I’ll watch them closely after lowering to 375°F.
That sounds like you were close—eclairs can go from “perfectly golden” to “too dark” fast. I usually start checking at like 12-13 min after dropping to 375°F. Also make sure your tray isn’t too close to the top rack.
I like the recipe, but 425°F then down to 375°F feels a little specific—mine didn’t get super hollow. Still tasty though. Also I had trouble piping; the dough was thicker than I expected, so I loosened by beating a little longer. Maybe my eggs were smaller?
Mine never got super hollow either 😅 I also struggled piping—dough was thick so I added eggs like my grandma does (probably wrong, lol). Did you mean 4 eggs total? Mine were small so I wonder if that’s it. Still ate them all though!
Totally agree on the temps—425 then down to 375 felt very “engineered.” Mine came out a bit less hollow too, but the flavor was spot on. I think piping/final moisture makes a bigger difference than the exact numbers.
The chocolate glaze was to die for! 😋😋
Cornstarch + egg yolks can go wrong so fast. Mine thickened, but I’m not sure I boiled it enough because it was a bit loose after cooling. Next time I’ll be more patient and stir nonstop.
Ugh I feel you—pastry cream can go from perfect to weird fast with cornstarch/egg yolks. If it was a little loose after cooling, it probably just needed a couple extra minutes of cooking at a real boil while stirring constantly. Next time you’ll nail it.
Maybe you didn’t boil it enough, but also don’t let it sit warm too long after. I usually go until it thickens AND I see it bubble a good bit. Then cool it quick. Otherwise it stays kinda runny, like pudding that gave up 😅
These eclairs turned out amazing! Perfectly crispy and filled with delicious cream. A definite hit at the party. 5 stars!
425°F then 375°F… that seems like a lot of heat changes. Mine browned fast on the first stage and the inside was still a little wet. Maybe my oven runs hot?
These taste like the bakery ones! I used a star tip and they looked fancy. Only issue: dipping made them get soggy if I waited too long to serve. Next time I’ll glaze right before eating.
Yes!! Bakery vibe for real. I’ve noticed the same thing—if the glaze sits too long or they’re dipped early, the shells lose that crispness. Glaze right before serving is the move.
Eclairs are too complicated for me. I’m more of a cookie person. 😩
Cookies are great, but you should give eclairs a chance! They might be tricky, but they’re so delicious! 😊
Nah, eclairs ain’t worth the hassle. Just grab some store-bought cookies, much easier! 😒
Honestly, the instructions are solid, but 425°F then 375°F is kinda intense—my oven runs hot so I had to shorten the second bake by ~3 minutes. Still tasty though.
5 stars. wow. so easy (if you don’t mess up the eggs) lol.
These turned out amazing! Just like the bakery ones. 😍
Made these for my family—everyone went back for seconds. The pastry dough came out super smooth and shiny after adding the eggs. I did need a little extra time on the bake to get the deep golden color, but the results were absolutely worth it.
Not the greatest, but edible. I think the milk was a bit too hot when I added it to the egg yolks.
The chocolate glaze is where it’s at. I added a tiny pinch more salt in the glaze and it really popped. Only downside: dipping can get messy fast. Still, the look after setting is so worth it.
My pastry cream got a little lumpy at first. I think I didn’t whisk the cornstarch/egg yolk mix enough before adding the hot milk. After straining, it fixed it.
The pastry cream instructions are solid, but “let cool completely” is doing a lot of heavy lifting 😅 If you fill too early, it’ll melt. I would chill the cream too.
I think it’s fine if you just let it cool “completely”… mine never melted. maybe my cream was thicker though? Not sure 😂
Totally agree 😅 I learned that the hard way—filled one batch a little early and the cream basically turned into a puddle. Chilling the pastry cream makes a big difference.
Not gonna lie, 425°F then 375°F is intense. My first batch deflated because I opened the oven early. Second batch was way better once I just left it alone.
Too much butter? idk. Mine tasted kinda heavy, like a dessert blanket. Still ate them all tho 😂
Haha dessert blanket is a real description 😂 I’ve had that happen if the choux is a bit underbaked or if the glaze cools weirdly and gets thicker.
The instructions are super clear. I was worried about adding eggs one at a time, but “smooth and shiny” was actually a good sign. Mine were a little less golden, but still tasty.
Chocolate glaze is dangerously good. I might skip dipping and just spoon it over because it was a bit messy on the rack. Still 10/10 taste.
Can I use milk chocolate instead of semisweet? Not sure about that.
I was nervous about the egg part, but the “smooth and shiny” description saved me. I think my filling was a bit thick, so next time I’ll whisk a little longer when heating the milk.
Yes!! That “smooth and shiny” tip is everything—exactly like you said. If your filling set thick, whisking/streaming the hot milk in slowly really helps get a silky pastry cream. Next time try to keep it at a steady boil while stirring so it thickens evenly.
425°F then 375°F worked for me, but I’m confused about the part “combine 1 cup of water” when your ingredient list doesn’t actually mention water under Pastry Dough. I had to infer it from the instructions—might trip some people up.
“Serve immediately or refrigerate for up to 2 days” is optimistic 😅. After a day in the fridge the pastry softened. Flavor is still good, but I’d eat the same day for best texture.
I think 1 cup water in step 1 is a typo? My dough was way too thick until I added a splash more water. Ended up fine, but I’m confused. Anyone else?
I don’t think it’s a typo—eclair dough (pâte à choux) actually starts with a water + butter + sugar + salt boil, then the flour gets cooked in until it forms a ball. If your dough was thick, adding a splash of water makes sense because egg size and flour brand can change hydration a lot.
Disagree — piping 4-inch sticks and baking 25 minutes total didn’t work for my oven. Maybe it needs longer at 375°F? Next time I’ll guess less and check more.
Yum! I made it for my kids and they disappeared fast. Great instructions overall, especially the “smooth ball” part for the dough. Will repeat.
That “smooth ball” step is everything—glad it worked for you! Also love that your kids tore through them 😂
I’ve never made pastry cream before, but this was surprisingly easy! Thank you!
Honestly, they were too hard for me to make. Not worth the effort…
Pastry cream boiled too fast—like I blinked and it was thick instantly. End result was still edible but a little lumpy. I guess I whisked too slow when adding the hot milk.
Oof, that happens when the heat’s too high—pastry cream can go from perfect to pudding-y fast. Next time, keep it more at a gentle simmer and whisk the whole time, especially as it starts thickening.
These are rich and honestly a lot of work, but worth it. The glaze was glossy and not too sweet. I served them same day and they were peak.
I think I messed up step 1 because it says “combine 1 cup of water” but your ingredient list doesn’t show that water anywhere. I assumed butter + sugar + salt + water as written anyway—just confusing.
Made these last weekend and they turned out way better than I expected. The choux dough puffed nicely and the pastry cream set perfectly—so good with the chocolate glaze.
I tried eclairs once and the filling never set… maybe I didn’t boil it long enough. Your temps look legit though. Quick question: did you chill the dough/piped shells at all before baking or just straight into the oven?
Yes!! That’s exactly what I hope for—my choux usually panics until it doesn’t 😄 Glad the pastry cream set right too. I bet the chocolate glaze really takes them over the top.
My first batch came out chewy, not crisp. I think I opened the oven too early (oops). When I left them alone and baked a bit longer, they browned way better. Recipe is good, just temper expectations.
My first attempt went flat, so I’m skeptical, but the instructions say to pipe 4-inch lengths and bake until golden—maybe my oven runs cold. Wish me luck.
I love eclairs but I’m intimidated by choux. This recipe is actually pretty clear. The “smooth ball forms” cue is helpful and not just vibes.
The chocolate glaze is where it’s at. I did the double boiler and it stayed smooth (no grainy mess). However, the hot water + powdered sugar made it a bit too thin for my liking, so I’d reduce hot water next time or add more powdered sugar.
These came out way better than I expected. The choux actually puffed and the pastry cream set nicely—tastes very bakery-like. I did chill them before glazing and it helped a lot.
Wow that’s awesome! I always worry the choux won’t puff, so your note about chilling before glazing is super helpful. Going to try that next batch.
Mine puffed a little… then fell 😭 I think I underbaked or my oven runs hot. Also I didn’t chill before glazing, so maybe that’s why it got runny. Anyone know if 425 for 10 min is too much?
This isn’t authentic eclair… we use diff methods back home in France. Idk about the butter in the glaze.
I get your point! But this version is still delightful, even if it’s not like home. Sometimes we have to adapt things a bit! 😊
I loved the chocolate glaze flavor, but the texture was weird—like it didn’t drip, it just sat. Maybe because I added powdered sugar all at once? Still, it was sweet and rich.
These came out way better than I expected! The dough puffed up nicely and the cream set without turning weirdly lumpy. I did chill everything before filling, which probably helped.
These eclairs came out way better than I expected. The pastry is actually light and the filling set perfectly once chilled.
Not bad! I followed it and the shells puffed. The filling thickened well—BUT I didn’t wait for complete cooling and it made a mess.
Ugh, that’s the worst—been there 😅 You’re spot on about waiting for complete cooling. The pastry cream firms up a lot once it’s cool.
I tried these and they actually turned out really legit. The pastry puffed nicely and the filling set well after chilling. My glaze was a little thick so I added a tiny splash more hot water—perfect after that.
I’m not usually a baker but the step-by-step was clear. Piping took a minute to get consistent lengths, yet they puffed nicely. Pastry cream thickened fast once it hit the boil. 10/10 for a homemade treat.
I dunno… “bubbles around the edges” for the milk feels kinda vague to me 😅 but if your pastry cream thickened fast then maybe I was just overthinking it. Nice 10/10 though!
Honestly this makes me feel better—my first attempt always falls apart with pastry dough. Great job on the piping consistency and that fast thickening! 🙌
I might be doing something wrong, but my pastry cream never thickened until I added extra cornstarch. Tasted fine, texture was off.
These look legit—eclairs are my weakness. The two-stage bake at 425 then 375 makes sense for getting that hollow interior. I’d just watch the browning closely.
The pastry cream thickening step was scary at first (sooo much stirring), but once it boiled it went smooth. Great texture—very classic eclair vibe.
That “boil then smooth” moment is so real—once it starts thickening it’s like… okay we’re back in business 😄 Classic texture for sure!
I can’t tell if I’m supposed to use 1/4 cup hot water in glaze or “hot” as in warm tap water. Either way I’ll try. Also, “Serve immediately” is brutal.
Good question on the hot water—I’d do it with hot (like just heated) water so the powdered sugar dissolves smoothly. Cold tap water usually makes the glaze grainy. And yeah “serve immediately” is kinda rude 😂
Wait is it 1/4 cup HOT water or just heated like in the milk step? I always just use whatever comes out of the kettle “hot” and it works. Also if you chill, the glaze gets thicker but still tastes fine.
Yum! Eclair is my weakness. Pls more recipes like this.
Not bad! But why is there both 2 tbsp granulated sugar in dough and then more sugar in cream? I reduced it and it was fine, just less “bakery” tasting.
Yeah, that extra sugar in the pastry is mostly for flavor and browning—like a little “bakery” vibe for the shells. The cream sugar balances the tang from the custard too. If yours still worked with less, you basically confirmed the ratio still holds!
The dough instructions say combine water, butter, sugar, and salt, but ingredients list only flour then eggs—no mention of the “water” amount in the ingredients. I just winged it (used 1 cup water). Still turned out okay, but please clarify.
I tried a similar recipe and my dough turned out kinda grainy. Here you add eggs one at a time and beat until shiny—so hopefully mine won’t split this time.
The instructions are pretty clear, but 425°F then down to 375°F feels intense. I baked mine closer to 12 min first round and 18 min second, just to get that golden brown. Tasted great though.
I only had vanilla pudding powder instead of cornstarch and it… didn’t thicken. So yeah, follow ingredients exactly or you’ll be sad. Lesson learned.
Good instructions, but I swear my dough got lumpy for a minute—turns out I wasn’t cooking long enough after adding the flour. Fixed it and it was great.
The instructions are clear, but 425°F for 10 minutes + 375°F for 15 felt super aggressive in my oven. I’d maybe lower the first temp next time. My shells were a bit too brown.
Oof yeah, 425°F can be intense. I usually do the first burst a little lower or I pull them when they’re just turning color—browning can happen fast depending on the oven.
Very good, but the instruction step 1 says combine 1 cup of water—then later you say boil over medium heat and stir until a smooth ball forms. Mine never looked like a ball, it was more like thick paste. Turned out tasty anyway.
Made these for a party and they were a hit. The pastry came out hollow like it should, and the cream set nicely. Chocolate glaze is super good—mine maybe needed a tiny more chilling time so it didn’t run too much. Still 10/10.