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Once your pastry cream has fully chilled, you can assemble your eclair cake: First, make your homemade whipped cream, which will add some stability and fluffiness/volume to the cake layers. Use an electric mixer to beat heavy cream, sugar, and vanilla extract until you have stiff peaks (it will resemble Cool Whip, but will taste SO much better!).
For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners’ sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.
Put the eclair dough in the oven and bake for 15 minutes. Reduce the heat to 375F and bake for 25 minutes. Remove the eclair pastries from the oven and let cool. Put the filling in a pastry bag fitted with a plain pastry tip. Poke a hole at the end of each eclair pastry and fill with the custard filling.
An eclair is a classic French pastry that traditionally has 3 components: pate a choux (or choux paste) that is baked up into crispy, hollow tubes You would think that a “chocolate eclair” has chocolate filling, but nope. Folks call them chocolate eclairs because of the chocolate glaze on top.
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