The eclair

The éclair is an iconic French pastry created in the 19th century. Its origins trace back to the renowned chef Antonin Carême, who reinvented an old delicacy called “pain à la duchesse.” He transformed it into an elongated choux pastry filled with pastry cream (vanilla, chocolate, or coffee) and topped with a shiny glaze. The name “éclair” is said to come from the speed at which it’s eaten—“in a flash”! Today, this classic of French pastry is reimagined by top chefs and comes in a variety of modern flavors. Found in bakery displays around the world, the éclair embodies the elegance and craftsmanship of French patisserie. Its shape, creamy center, and glossy finish make it an irresistible treat. Discover the history of the éclair and its delicious evolution over the centuries.

Traditional Chocolate Éclair Recipe: Choux Pastry, Creamy Filling & Glossy Glaze

🧾 Ingredients (for 8 éclairs)

For the choux pastry:

  • 125 ml water
  • 125 ml milk
  • 100 g butter
  • A pinch of salt
  • 1 tbsp sugar
  • 150 g flour
  • 4 eggs

For the chocolate pastry cream:

  • 500 ml milk
  • 100 g sugar
  • 4 egg yolks
  • 40 g cornstarch
  • 150 g dark baking chocolate

For the glaze:

  • 100 g dark chocolate
  • 100 ml heavy cream

👨‍🍳 Preparation

1. Choux Pastry

  1. Preheat the oven to 180°C (350°F).
  2. In a saucepan, bring water, milk, butter, sugar, and salt to a boil.
  3. Remove from heat and add the flour all at once, stirring vigorously.
  4. Return to low heat and stir for 1–2 minutes to dry the dough.
  5. Off heat, add the eggs one by one, mixing thoroughly each time.
  6. Using a piping bag, form éclairs on a baking sheet.
  7. Bake for 25–30 minutes without opening the oven door.

2. Chocolate Pastry Cream

  1. Heat the milk in a saucepan.
  2. In a bowl, whisk the egg yolks and sugar until pale, then add cornstarch.
  3. Pour in the hot milk, then return everything to the pan.
  4. Cook over medium heat, stirring constantly until thickened.
  5. Remove from heat, add the chocolate, and stir until melted.
  6. Cover with plastic wrap (touching the surface) and let cool.

3. Assembly

  1. Fill the cooled éclairs with chocolate pastry cream using a piping bag.
  2. Melt the chocolate and cream together for the glaze.
  3. Dip the tops of the éclairs into the warm glaze.

💡 Tips

  • Never open the oven while baking the choux pastry.
  • Make sure the cream is completely cool before filling.
  • The glaze should be fluid but not too hot, to avoid dripping.
  • You can swap chocolate for coffee or vanilla to create other variations.
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