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The earliest known recipe for éclairs appeared in the 18th century. It was a simple recipe that called for flour, water, eggs, and cream. The dough was piped into long strips and fried until golden brown. The éclairs were then filled with cream and served with a dusting of sugar.
In the 19th century, the éclair recipe evolved to include yeast. This made the dough lighter and more airy. The éclairs were also now baked instead of fried. The filling was usually a mixture of chocolate and coffee.
Today, éclairs are made with a variety of different fillings. The most popular fillings are chocolate, vanilla, and coffee. There are also many variations of éclairs, such as the chocolate-covered éclair, the strawberry éclair, and the éclair au chocolat.
When making éclairs, it is important to pay close attention to the baking process. Start by preheating the oven to 375 degrees Fahrenheit and preparing the dough. Then, use a pastry bag to pipe the dough onto a baking sheet and bake for 25 minutes. When making the filling, it is important to make sure it is thick enough to spread. Finally, when assembling the éclair, make sure to pipe the filling onto the cooled éclair shells, then dip the tops of the shells into melted chocolate and let cool. Following these steps will ensure a perfectly delicious éclair!
Jump to: Ingredient Breakdown Insights
|all purpose flour|
|light corn syrup|
|pâte à choux|
|vanilla pastry cream|