Following is the classic recipe for the pate a choux dough. It can be used for other traditional desserts as well, such as profiteroles, croquembouche, or gougères. Choux pastry does not use any leavening agents and instead puffs up because of the steam that is created during baking. Following the recipe and precisely measuring the quantities is key. This recipe is adapted from the first published recipe for éclairs that can be found in the 1844 Boston Cooking School Cook Book by Mrs. D.A Lincoln.

Fauchon, synonymous with gourmet food and luxury, is also one of the places where you can eat the best eclairs in Paris. The chocolate éclair recipe adapted from their official website is broken down into three segments: the icing, the pastry, and the cream. This recipe calls for powdered instead of regular milk in the dough. The chocolate cream is loaded with high-quality 67% chocolate, and the chocolate icing is fortified with gelatin to prevent it from melting and to add shine. As a finish, a golden leaf is placed on top of each éclair for a special touch of luxury.

Adapted from 1873 Le Livre de Patisserie (The Royal Book of Pastry and Confectionery) by Jules Gouffe, this is one of the earliest French recipes. Titled pains a la duchesse, these éclairs are simpler than modern ones in terms of the icing and the filling. The choux pastry is made only with water instead of a combination of milk and water as in some of the modern versions of the recipe.

To say that this orange and pistachio éclair recipe by the famous French pastry chef Christophe Adam is elaborate would be an understatement. The choux pastry is made with equal parts of milk, water, butter, and flour and two parts eggs and flavored with the best vanilla extract. Since pistachios are used in the cream, the paste, and for decoration, chef Adam recommends using Iranian pistachios for higher quality and more authentic flavor.