Cream puffs, profiteroles, and éclairs from Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos (page 271) by Rose Levy Beranbaum

  • store-cupboard ingredients
  • eggs

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on September 06, 2020

    Thanks to the detailed, precise instructions, these eclairs turned out perfectly. I am not good at piping, so mine weren't beautiful, but the pastry baked up puffy, golden brown, and crisp. Filled with Chiboust cream and topped (doused, really) with ganache drizzle glaze, they were everything I'd want in an eclair. I appreciated that the recipe only made 8 pastries and the Chiboust cream recipe made exactly enough to fill them.

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