French eclair, a pastry made with choux dough, is my favourite thing to bake as it is easy and simple. The only challenge is preventing the eclair from deflating.
While eclairs are generally thin, mine end up becoming fat. However, I like them this way.
Plus, this way, I can stuff it with more whipped cream :D
With my oven, the usual pre-heat time of about 7 minutes is not enough as the eclair deflates pretty fas and remains soft. So I pre-heat it for about 10 to 12 minutes to ensure that my eclairs don't deflate after they are taken out of the oven.
Another great thing about these eclairs is that you can stuff them with any filling. I have stuffed them with an orange flavoured cream cheese filling, whipped cream, and vanilla pudding. Honestly, I would never again stuff them with vanilla pudding as they can become runny. Whipped cream, according to me, is the best filling because it is light and airy and complements the eclair really well.
