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Éclairs with Almond Pastry Cream

Show up at a party with these chocolate-dipped Éclairs with Almond Pastry Cream, then listen to the oohs and aahs! They only look fancy — they're actually quite simple to prepare with the help of pâte à choux, a thick and sticky pastry dough is typically made from just four ingredients — flour, butter, eggs, and water.


13 éclairs

Total Time

30 minutes + chilling

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For the pastry cream, whisk together ¼ cup sugar, cornstarch, salt, yolks, and 1 egg in a bowl.

Combine remaining ¼ cup sugar and almond paste in a saucepan. Add milk and heat over medium until steam begins to rise from the pan.

Slowly add half of the milk mixture to the egg mixture, whisking constantly. Return egg-milk mixture to pan and bring to a boil; whisk constantly until thickened, about 2 minutes.

Off heat, whisk in 2 Tbsp. butter and almond extract until butter is incorporated. Transfer pastry cream to a bowl and cover surface with plastic wrap to prevent a skin from forming; chill until cold.

For the glaze, heat chocolate, water, and 1 Tbsp. sugar in a saucepan over medium-low until chocolate melts. Off heat, whisk in 1 Tbsp. butter.

Poke two holes into the bottom of pastry shells using a piping tip. Pipe in pastry cream until éclairs feel heavy for their size.

Dip tops of éclairs into chocolate glaze; garnish with sliced almonds.


To thoroughly incorporate the sugar into the almond paste, use your fingers.

Nutritional Facts

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