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Classic Éclairs from Georgia: A Sweet Tradition with a Southern Touch

If there’s one dessert that never fails to impress, it’s the classic éclair — light, airy pastry filled with rich cream and topped with a glossy chocolate glaze. But when made with a Georgia twist, this timeless French dessert takes on a whole new charm. Think farm-fresh eggs, Southern hospitality, and just a touch of local flair.

Whether you’re from the South or just craving a homemade treat, these Classic Éclairs from Georgia will steal the show at any gathering — or satisfy your sweet tooth on an ordinary day.

🥐 What Makes a Georgia-Style Éclair Special?

While the basic elements of éclairs remain the same — choux pastry, custard filling, and chocolate topping — in Georgia, fresh, local ingredients take center stage.

Here’s what sets them apart:

• Pasture-raised eggs and cream: Richer flavor, better texture
• Locally sourced butter: Adds that signature Southern richness
• Homemade vanilla custard with a hint of peach or bourbon (optional, but delightful)
• A touch of Southern charm in presentation and serving — always shared with love

🍴 Ingredients

For the choux pastry:

• 1/2 cup (1 stick) unsalted butter
• 1 cup water
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs (preferably farm-fresh)

For the custard filling:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 egg yolks
• 1/4 cup cornstarch
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• (Optional: a splash of Georgia bourbon or peach extract for flavor)

For the chocolate glaze:

• 1/2 cup heavy cream
• 4 oz semisweet chocolate (chopped)
• 1 tablespoon light corn syrup (optional, for shine)

👩‍🍳 How to Make Classic Éclairs

Step 1: Make the Choux Pastry

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a saucepan, bring butter, water, and salt to a boil.
3. Add flour all at once and stir vigorously until the dough pulls away from the sides of the pan.
4. Remove from heat and let cool for a couple of minutes.
5. Beat in the eggs one at a time, mixing until smooth and glossy.
6. Transfer the dough to a piping bag with a large round tip and pipe 4–5 inch long strips onto the baking sheet.
7. Bake for 25–30 minutes, or until golden brown and puffed. Let cool completely.

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