Éclairs are elegant, elongated pastries filled with silky pastry cream and topped with a glossy glaze, most famously chocolate. Light, crisp, and utterly delicious, éclairs are a staple of French patisserie and a favorite in bakeries around the world. Let’s learn how to make authentic éclairs at home and explore the fascinating history behind this beloved treat.
The Origins of Éclairs
The éclair, which means “lightning” in French, is thought to have earned its name either because it’s eaten in a flash or because of the shiny gleam of its icing. The pastry originated in France in the 19th century and is widely attributed to the legendary chef Marie-Antoine Carême, who revolutionized French pastry arts. Previously known as “petite duchesse,” the éclair quickly became a sensation in Parisian pastry shops and, by the late 1800s, had made its way into English cookbooks and American bakeries.
Originally, éclairs were filled with chocolate, vanilla, or coffee pastry cream and topped with fondant icing. Today, creative bakers fill and decorate éclairs with everything from fruit curds to matcha cream, but the classic chocolate éclair remains the gold standard.
Ingredients
For the Choux Pastry (Pâte à Choux):
1/2 cup water
1/2 cup whole milk
8 Tbsp (1 stick) unsalted butter
1 tsp granulated sugar
1/4 tsp salt
1 cup all-purpose flour
4 large eggs
For the Pastry Cream:
2 cups whole milk
1/2 vanilla bean, split and scraped (or 2 tsp vanilla extract)
3/4 cup granulated sugar
1/4 cup cornstarch
Pinch of salt
4 large egg yolks
4 Tbsp unsalted butter, room temperature
For the Chocolate Glaze:
4 oz semi-sweet chocolate chips
1/2 cup heavy cream
Step-by-Step: How to Make Éclairs
1. Make the Pastry Cream:
Heat the milk and vanilla bean in a saucepan until just simmering. Remove from heat and let infuse.
In a bowl, whisk egg yolks and sugar until pale, then whisk in cornstarch.
Gradually whisk in the hot milk. Return the mixture to the saucepan and cook, whisking, until thickened.
Remove from heat, stir in butter, and strain into a bowl. Cover with plastic wrap pressed onto the surface and chill for at least 2 hours.
2. Make the Choux Pastry:
In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil, then remove from heat.
Add flour all at once and stir vigorously until a smooth dough forms.
Return to heat and stir for 1–2 minutes to dry the dough slightly.
Transfer to a bowl and beat in eggs one at a time until the dough is smooth and forms a thick ribbon when lifted.
Pipe into 4-inch strips on a lined baking sheet, spacing well apart.
Bake at 425°F for 10 minutes, then lower to 325°F and bake 30 minutes more until puffed and golden. Cool completely.
3. Fill the Éclairs:
Once cool, use a piping bag to fill each éclair with pastry cream, either from the ends or by making a small hole in the bottom.
4. Make the Chocolate Glaze:
Heat the cream until just simmering, then pour over chocolate chips. Let sit, then stir until smooth.
Dip the top of each éclair in the glaze and let set.
Why Éclairs Are Special
Éclairs are more than just pastries—they’re a symbol of French baking artistry and creativity. Their crisp shell, creamy filling, and glossy glaze make them a favorite for celebrations, afternoon tea, or whenever you want to impress. Whether you stick to the classic chocolate or experiment with new flavors, éclairs are a delicious way to experience a piece of Paris at home.
