Eclairs are pastry cream filled pate a choux pastries with a chocolate glaze. Their quality varies depending on where you get them. I like the idea that eclairs keep well so you can eat them over several days. The filling is limited as it is usually just a plain vanilla cream. I had watched someone on the “Best Baker in America” make airy puffs from pate a choux, so I wanted to try making it. Pate a choux is a cooked flour mixture with eggs, sugar, and butter. It was pretty easy to make! The second time I made eclairs I wanted to optimize the filling to make it lighter, and added a raspberry coulis from fresh raspberries to put on the inside. I took these to the lab that I worked in (summer 2019), and the professor and grad students loved them!
