Éclair

Choux pastry

The éclair begins with choux — a cooked paste of butter, flour, eggs, and water that, when piped and baked, puffs dramatically and forms a hollow interior. The steam generated by the high egg and water content expands the dough from within; there is no leavening agent. The result is a light, crisp shell with a cavity ready for filling.

Choux is distinguished from other pastries by being cooked twice: first on the stovetop (the dough is cooked in a saucepan before adding eggs), then in the oven.

Crème pâtissière

The classic filling is pastry cream — a thick, rich custard of egg yolks, sugar, flour or cornflour, and milk, flavoured with vanilla. Coffee pastry cream is equally traditional for éclairs. The cream is piped in through a small hole made in the base of the cooled shell.

The glaze

The top is glazed with chocolate fondant — smooth, shiny, and set firm. Coffee fondant is the only other traditional option. The fondant should remain glossy, not matte; this requires controlling temperature carefully during application.

Paris-Brest and Profiteroles

Choux pastry is also the base for profiteroles (small round puffs filled with whipped cream, topped with hot chocolate sauce), Paris-Brest (ring-shaped, filled with praline cream), and religious (stacked choux with filling).