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Authentic Éclair Recipe France, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
With its shiny glaze, crisp exterior, and lighter-than-air filling, the éclair symbolizes the ultimate sublimation of classic French baking principles, providing an incredible vessel for utilizing a myriad of different flavor combinations. Éclairs share the same dough, known as pâte à choux, with other traditional sweets like profiteroles, gougères, and croquembouche. It is a simple dough made of butter, sugar, eggs, and water. Butter and water are first boiled, and flour is then added. When the mixture has cooled slightly, eggs are added one at a time while mixing vigorously. Once the dough is formed, it is transferred to a piping bag and piped into oblong shapes on a baking tray. However, it is the filling and glaze that make the éclair so truly exceptional. They are traditionally filled with vanilla or chocolate pastry cream and glazed with chocolate ganache, but today ... Read more
Pair with
Cooking tips
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filling
Éclairs are usually cut in half before filling with pastry cream. However, this makes them dry out very quickly as the dough is delicate and starts to lose moisture almost instantly, and by the end of the day, a hard crust is developed. The best way to fill them is to inject them with a filling or whipped cream, thus avoiding the drying of the dough. -
how should an éclair look like
Éclairs, once finished, should be perfectly straight, uncracked, and puffed up. The shell should be golden brown, thin and crunchy. They should be served immediately after filling so the dough doesn't become soggy and lose its crunch. Alternatively, if you're not filling the éclairs right away, you may make a slit in the shell to let the steam escape, otherwise, if left unattended, the steam will ... Read more -
leavening
Don’t be intimidated that the recipe for this dough does not call for any leavening agent such as baking powder or baking soda. What makes this dough rise and puff up while baking is the steam that forms from the evaporation of water. Milk and sugar, however, serve to make éclairs golden in the process during which amino acids in milk non-enzymatically react with simple carbohydrates in sugar, forming ... Read more -
timing
It is best to make the pastry cream in advance, preferably a whole day before filling the éclairs, to make sure that the cream is chilled through. You can even mix it a little bit more with the mixer to smooth it out and make it even creamier before filling the éclairs. You can also bake the shells in advance; just make sure you store them in an air-tight container before refrigerating them. You can ... Read more -
flavoring
Feel free to get creative when it comes to the filling. Try adding some melted chocolate, either dark or light. Best quality vanilla, scraped bean, or extract, is a great addition to any other flavor or can be added on its own. An espresso shot or a couple of teaspoons of instant coffee makes for a great addition. Pistachio paste, almond paste, hazelnut, or macadamia paste is excellent to mix with ... Read more -
glazing
You can glaze the éclair with a simple sugar glaze, flavored or colored to complement the filling, or chocolate ganache, either white, milk or dark. Decorate the éclairs with some crushed nuts, fresh berries, or a dusting of chili or matcha powder. You can even add some gold leaves or edible glitter to make them even more special. -
flour
It is best to use the flour with the highest protein content you can find, as that will ensure that the éclairs rise properly and do not collapse or crack at the top.
Recipe variations
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Éclairs
Ready in 7h 40minFollowing 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.
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Chocolate Éclair by Fauchon
Ready in 1d 5hFauchon, 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.
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Éclairs with Currant Jelly
Ready in 5h 10minAdapted 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.
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Orange and Pistachio Éclair
Ready in 6h 10minTo 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.
Éclairs
PREP 1h
COOK 40min
RESTING 6h
READY IN 7h 40min
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.
Ingredients
Éclairs
PASTRY
1 cup (240 ml) hot water
1/2 tsp salt
1/2 cup (115g) butter
1 ½ cup (180g) pastry flour
5 eggs, yolks and whites beaten separately
CREAM
2 cups (480 ml) milk, boiled
2 tbsp cornstrch
3 eggs, well beaten
3/4 cup (150g) granulated or caster sugar
1 tsp salt, or 1 tsp butter
Preparation
1
Éclairs
Step 1/5
In a saucepan, heat water, salt, and butter. When the mixture boils, add the flour all at once and stir quickly. Keep stirring for five minutes. Leave the mixture to cool a bit and start adding eggs, one by one, mixing until incorporated after each addition.
Step 2/5
Transfer the mixture into a piping bag and start piping 4x0.5-inch (10x1.25 cm) oblong shapes onto a buttered baking pan, taking care there is a lot of space between each.
Step 3/5
Bake for 20 to 30 minutes at 350°F/180°C or until they are golden brown. When baked, leave to cool.
Step 4/5
Mix the cornstarch with a bit of cold milk. Bring the remaining milk to a boil, then stir in the cornstarch and milk mixture. Cook for 10 minutes, stirring constantly. Whisk the eggs, then add the sugar and the thickened milk, and cook in a bain-marie for five minutes. Blend in the salt or butter, then, once cooled, flavor however desired; for example, vanilla, almonds, or lemon.
Step 5/5
Split the éclairs and fill with cream; top with vanilla or chocolate icing.
Other Variations
-
Chocolate Éclair by Fauchon
Ready in 1d 5hFauchon, 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.
-
Éclairs with Currant Jelly
Ready in 5h 10minAdapted 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.
-
Orange and Pistachio Éclair
Ready in 6h 10minTo 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.
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