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Light puff pastry filled with homemade creme chantilly and covered with chocolate ganache.

Prep time
Bake/Cook time
40 - 48 eclairs
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Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
40 - 48 eclairs



  1. Preheat oven to 400°F.  Prepare baking sheets with parchment paper.  Set aside.
  2. In a heavy bottomed medium saucepan, bring milk, water, butter, sugar and salt to a boil.
  3. Once mixture is at a rolling boil, add all of flour at once, reduce heat to medium and start to stir  mixture quickly with a wooden spoon. After one minute, reduce heat to low and stir for 3 more minutes.  Dough will be smooth and shiny.
  4. Transfer dough into a bowl of a stand mixer fitted with paddle attachment. Beat dough for 5 minutes to cool.
  5. Add the eggs one at a time, beating for one minute after each egg has been added.  The dough will separate, but will come back together after some time.
  6. Place dough into a piping bag with a once inch opening.  Pipe dough onto parchment lined baking sheets.  Use a moistened finger to touch up any jagged dough edges, if necessary.
  7. Bake eclairs for 20 minutes, or until puffed and golden brown.  Rotate pans halfway through baking time.
  8. Once cooled, fill with creme chantilly or pastry cream and top with ganache, as desired.


Recipe developed for Dixie Crystals by Susan Whetzel @doughmesstic.

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