Éclair is a popular French pastry that has been enjoyed for centuries. The eclair is made with choux pastry dough filled with a cream or custard filling and topped with chocolate icing. It’s a delicious treat that can be found in many bakeries and restaurants around the world.
Brief History and Origin
The origin of éclair is unknown, but several theories exist about its beginnings. One popular theory suggests that it was created by a French chef named Antoine Careme in 1825. He reportedly developed the pastry after being inspired by a recipe for cream puffs. Another theory suggests that éclairs were first made in France during the 1700s, although this has not been proven.
Regardless of its origins, éclairs quickly became a popular treat throughout Europe and eventually spread across the globe. By the mid-1800s, they had become a staple of French patisseries and cafés. The traditional éclair consists of choux pastry filled with crème pâtissière or custard, then topped with chocolate or fondant glaze.
Éclair – The Recipe
- Preparation Time: 1 hr
- Cooking Time: 45 mins
- Total time: 1 hr 45 mins
- Servings: 12
Ingredients
For the Choux Pastry:
- 140g all-purpose flour
- Pinch of sugar
- Pinch of salt
- 125ml milk
- 100g butter
- 4 eggs
For the custard filling
- 300ml milk
- 1 package vanilla pudding mix
- 50g confectioners’ sugar
- 2 egg yolks
- 1 tsp. vanilla extract
- 300ml double cream
Instructions
- Prepare the oven and preheat it to 230 degrees C. Also, prepare a cookie sheet by lightly greasing it with butter.
For the Choux Pastry:
- In a pot over medium heat, add butter and bring to a boil. Then reduce heat to low and add salt, milk and flour; whisk briskly until mixture starts leaving the pot’s sides and make a ball. Take off from the heat.
- Add eggs, one by one, while beating until everything is well incorporated. Transfer the dough to a piping bag and pipe 1 ½” x 4” strips on the prepared cookie sheet.
- Place the cookie sheet in the preheated oven and bake for 15 minutes. Then reduce heat to 165 degrees C and keep baking for another 20 minutes. When ready, remove from oven and transfer on the wire rack to completely cool.
For the custard filling
- Add milk and pudding mix in a large bowl, and whisk well. Transfer the cream to another bowl and beat until soft peaks appear. Then add vanilla, sugar, flour and cornstarch while keep whisking.
- Transfer the cream mixture to the pudding mix and fold gently.
- When ready, cut the top of the choux pastries, fill them with custard filling and replace the tops. Transfer to the refrigerator until serving.
Popular variations
Here are a few ways you can change this basic recipe to adjust it to your liking:
- Banana Éclairs with Orange Blossom: The Banana Orange Blossom custard filling in the Eclairs makes this recipe unique. We love the combination of the filling and the topping of chocolate; it is so balanced and satisfying.
- Éclairs with Mocha Pastry Cream: Coffee and Chocolate always go together perfectly. Therefore, these Classic Éclairs with chocolate topping is spiced up with a delicious mocha pastry cream.
- Chocolate covered Strawberry Eclairs: These are delicious classic éclair with fresh strawberry cream filling and a bittersweet chocolate topping. It is fresh, decadent, and so satisfying at the same time.
- Chocolate Mousse Eclairs: éclair filled with chocolate mousse is dream of very chocolate lover. It literally melts in your mouth, letting you experience euphoria.
- Salted Caramel Eclairs: The éclairs are filled with vanilla cream and then topped with salted caramel is absolute divine. It is simple yet very delicious and impressive.
