Eclairs always look so fancy in the pastry shop window, but having a little experience baking from Dorie Greenspan's books made me confident that mine would both taste great and look fabulous.
Cream puff dough is surprisingly easy to make and I am so happy that I own OXO cookie scoops because I was able to scoop up three "bubbles" with no problem.
Because there were only three of us for dinner, I made just four eclairs, then scooped out the rest of the dough to be frozen and baked later this week for my birthday celebration treats!
I topped our bubble eclairs with crackle top cookies and filled them with ice cream and chocolate sauce. Then each of us had one, then 1/3 more and they were gone! Will bake up the frozen ones on Saturday and I'm sure they will be a hit.
To see what the other Tuesday with Dorie bakers did this week, click here.