eclairs are downright luxurious. the textures all add up perfectly- the rich chocolatey shell, the thick not-too-sweet pudding-like filling, and the crispy on the outside but soft, and light as air on the inside pastry. eclairs had always been off my baking radar since i figured some long, overdrawn process went into them and the likelihood of a terrible outcome would be expected. well, i couldn't be more wrong. yes, there are quite a few steps, expect the kitchen counters to be a mess, and maybe there are quite a few ingredients, but overall this recipe is way worth the labor. in fact, i perfected the eclair on my first try and was blown away with my finished product. this was exactly how i imagined a decadent eclair would turn out, in a perfect world, of course.