Bakeries have to chill their filled eclairs, which makes for soggy centers and mushy crusts; you can freshly fill yours at home and eat them right away.
When it comes to eclairs, homemade is always better. Bakeries have to chill their filled eclairs, which makes for soggy centers and mushy crusts; you can freshly fill yours at home and eat them right away. This recipe is adapted from pastry chef Scott Cioe from Park Hyatt New York. Get the recipe for Classic Eclairs »