The aroma of a coffee pastry cream gently thickening in the saucepan. That’s what awaits you. Home-made éclairs are much simpler than people think — and ten times better than the plastic-wrapped ones from the store.
Before you, a row of éclairs lined up on a rack. The coffee glaze is smooth, slightly domed, with a deep brown hue leaning towards dark caramel. Beneath the crispy shell — just barely, exactly as it should be — hides a thick, fragrant cream that yields at the first bite. The whole thing smells like serious coffee, not artificial flavoring. This is exactly what your guests will see arriving on the table.
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