Here’s a little something you probably don’t know about me: cream puffs were the first “fancy food” that I learned how to make. To this day, I still love making cream puff pastry and using it for both sweet and savory dishes. Dorie mentions that people either love or hate the custard-y inside of the just cooked dough, and I’m definitely on the love side. I could eat a whole batch of these without ever adding any filling!
I was excited to try the variation with the pearl sugar and whipped cream. The Bubble part of the éclair is basically just attaching three cream puffs together and then filling them with whipped cream, ice cream or pastry cream. I decided to use some of my leftover strawberry rhubarb preserves to make a flavored whipped cream.
If I make these again I’ll definitely make the bubbles a little bigger. I made the eclairs a little too small to hold the whipped cream, so they were a little messy. I did love using the pearl sugar. It added sweetness and crunch. I’m sure I’ll be making this pastry dough again and again, and I’m sure I’ll be using Pearl Sugar again.