Classic Eclairs

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.

What You Will Need

Classic eclairs

Classic Eclairs

Crisp choux pastry, vanilla-scented pastry cream, and a rich chocolate icing make up these classics.Farideh Sadeghin