An éclair (English: / ɪ ˈ k l ɛər / ⓘ ih-KLAIR [1] or / eɪ ˈ k l ɛər / ay-KLAIR, [2] French: ⓘ; lit. ' lightning ') is a pastry made with choux dough filled with a cream and topped with a flavored icing. The dough, which is the same as that used for Profiteroles, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside.

Jul 11, 2022 · The first thing is that you need to let the flour/butter/water/salt mixture cool for at least 10 minutes after cooking and before adding in the eggs, or you will end up with a mess of scrambled eggs. The second important step missing is that you need to pierce the eclair shells after baking to let the steam out--or you'll end up with soggy shells.

Dec 1, 2019 · Perfect Classic Chocolate Éclairs and all you need to know about making them! This detailed step by step recipe will guide you through the process so that anyone can make delicious éclairs. I also include eclair troubleshooting tips for common recipe pitfalls and frequently asked questions to help you perfect this recipe.

Dec 5, 2024 · You haven't enjoyed an Eclair until you've tried fresh homemade eclairs! Learn how to make easy choux pastry, pastry cream and ganache glaze.

Jan 9, 2024 · Our chocolate eclair recipe creates a crisp shell stuffed with fluffy pastry cream and a rich chocolate frosting. You will feel like a French baker when you make our classic chocolate eclair. Skip to main content

Dec 12, 2022 · The eclair is making a resurgence in popularity and can now be seen filled with trendy fillings such as matcha tea or mocha cream filling. The tops of the pastry may now be decorated with fresh fruit and fanciful fruit glazes.

Mar 8, 2025 · Step 2: Pipe & Bake the Éclair Shells. Preheat the Oven: Set to 375°F (190°C).; Pipe the Shells: Fill a piping bag fitted with a large round tip and pipe 4-inch logs onto a parchment-lined baking sheet.; Bake: Bake for 30-35 minutes, until golden and puffed.Turn off the oven, crack the door open, and let them cool inside for 10 minutes.

Mar 7, 2024 · Little has changed about the recipe since Farmer's recording of it. The éclair's shell is made from choux pastry.For this particular choux batter, which follows our foolproof technique, we call for a mix of half milk and half water (see instructions in the note below).The combination of milk and water work in tandem to perfectly brown the éclairs and ensure a crisp shell.

Nov 25, 2022 · This is inevitably the fate of all ready-to-eat pre-filled eclairs sold at patisseries. Of course they’re still totally delicious! But the experience of eating a homemade eclair in its optimum state of freshness is something else entirely – something everyone should try it at least once in their life. Make today the day and read on!!!

Jan 10, 2024 · Bake one sheet at a time until the eclair shells are very puffed and just beginning to show slight color, 10 to 12 minutes. Reduce the heat to 375 F and continue to bake until the pastries are golden brown and dry-looking, 16 to 18 minutes more.