Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Eclair Pastry
Method
Instructions
- 1
Prepare the Eclair Pastry
Preheat your oven to 400°F (200°C). In a saucepan, combine water and butter over medium heat until the butter melts. Stir in flour and salt all at once, and mix vigorously until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat and allow to cool for about 5 minutes.
- 2
Add the Eggs
Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- 3
Pipe the Pastry
Transfer the dough to a piping bag and pipe 4-inch long strips onto a lined baking sheet. Bake in the preheated oven for 25-30 minutes or until golden brown and puffed.
- 4
Prepare the Porcini Filling
Soak the dried porcini mushrooms in hot water for about 20 minutes until softened. Drain, then chop finely. In a bowl, mix the chopped mushrooms, heavy cream, cream cheese, garlic powder, salt, and black pepper until well combined.
- 5
Fill the Eclairs
Once the eclairs are cooled, use a small knife to make a slit on the side of each eclair. Fill each eclair with the porcini filling using a piping bag.
- 6
Serve
Serve immediately, or refrigerate until ready to serve.