The eclair is a classic French pastry that perfectly balances elegance and indulgence. Made from delicate choux pastry, eclair filled with luscious cream, and topped with a glossy layer of chocolate glaze, the éclair is a bakery staple that has won hearts around the world.
Originating in France during the 19th century, the word “éclair” means “flash of lightning,” possibly referring to how quickly these pastries disappear once served. Light yet rich, an eclair is made by piping choux pastry dough into long, finger-like shapes and baking until golden and crisp on the outside. Once cooled, they’re filled—traditionally with vanilla pastry cream, although variations like chocolate, coffee, or fruit-flavored creams are just as popular.
The finishing touch is a smooth chocolate glaze or fondant, adding sweetness and a beautiful shine. The combination of crisp pastry, silky cream, and rich topping makes the eclair a true sensory experience—soft, creamy, and just slightly crunchy all at once.
While the traditional éclair is filled with vanilla or chocolate custard and topped with dark chocolate glaze, modern bakeries often get creative. You’ll find eclairs adorned with caramel, matcha, raspberry, or pistachio, and even topped with intricate decorations or edible gold leaf.
Éclairs are typically enjoyed as a dessert or a luxurious snack with coffee or tea. They’re also popular at celebrations and patisseries, where they often take center stage among other classic French pastries.
Despite their refined appearance, eclairs can be made at home with a little patience and care. Mastering choux pastry is the key step, and once that’s done, the rest is about layering flavors and textures for a truly irresistible treat.
Whether you enjoy a traditional chocolate eclair or an inventive new twist, this French pastry remains a timeless favorite, beloved for its simple beauty and decadent taste.
Ingredients
- Pastry Dough
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter cubed
- 4 eggs large,
- For the Pastry Cream:
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1/8 tsp salt
- 4 egg yolks large,
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- For the Chocolate Glaze:
- 4 oz semisweet chocolate chopped
- 1/4 cup unsalted butter
- 1 cup powdered sugar
- 1/4 cup hot water
- 1/2 tsp vanilla extract
Instructions
- To make the pastry dough, in a medium saucepan, combine 1 cup of water, butter, sugar, and salt. Bring to a boil over medium heat. Add flour all at once and stir until a smooth ball forms. Remove from heat and let cool for 5 minutes.
- Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
- Preheat oven to 425°F (220°C).
- Spoon dough into a piping bag fitted with a round or star tip. Pipe 4-inch (10 cm) lengths onto a baking sheet lined with parchment paper, spacing them 2 inches apart.
- Bake for 10 minutes, then reduce oven temperature to 375°F (190°C) and bake for an additional 15 minutes, or until golden brown. Remove from oven and let cool completely.
- To make the pastry cream, in a medium saucepan, heat milk until bubbles form around the edges. In a separate bowl, whisk together sugar, cornstarch, salt, and egg yolks. Slowly whisk hot milk into the egg mixture. Return mixture to the saucepan and cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Remove from heat and stir in butter and vanilla extract. Let cool completely.
- To fill the eclairs, slice each eclair in half horizontally. Spoon or pipe pastry cream into the bottom half of each eclair. Replace top halves.
- To make the chocolate glaze, melt chocolate and butter in a double boiler. Remove from heat and stir in powdered sugar, hot water, and vanilla extract.
- Dip the top of each eclair into the chocolate glaze, allowing excess to drip off. Place on a wire rack to set.
- Serve immediately or refrigerate for up to 2 days.
- Enjoy!
Nutrition
