Struggling with eclairs that collapse, crack, or don’t rise properly? You’re not alone! But today, I’m sharing my foolproof method to make bakery-quality eclairs every single time. With a perfectly crisp shell, a silky pastry cream filling, and a glossy chocolate ganache topping, these eclairs will impress everyone! In this video, you’ll learn: ✅ The secret to getting a hollow and crispy choux pastry ✅ How to make smooth, rich pastry cream without lumps ✅ The trick for a perfect chocolate glaze that won’t crack 💡 What’s your biggest struggle with eclairs? Let me know in the comments—I answer every question!📌 Tried this recipe? Tag me on Instagram! I’d love to see your creations. 🔔 Enjoyed this video? Subscribe and turn on notifications! I share foolproof recipes every week—let’s bake together! 🍰 All music using in this video licensed: Piano Concerto No. 24 in C Minor, K.491: III. Allegretto (with Howard Shelley) by Wolfgang Amadeus Mozart InstrumentalCreated with Sketch. City of London Sinfonia Licensed through: The Music Bed LLC SyncID: MB01PZB2HWHKKKF musicbed.com