Eclair

Where do the eclairs come from?

Eclairs are a popular French sweet, appreciated in many countries of the world. But where do they actually come from? The history of eclairs dates back to the 19th century, where they were invented in France. It is believed that they get their name from the French word for lightning, "éclair", as their length and slender shape make them resemble lightning. Traditional éclairs are made from choux pastry, which is made of flour, butter, water and eggs and baked in the oven. Then they are filled with cream or custard and covered with chocolate. Nowadays, however, there are many different variations with different fillings and coatings. In general, however, eclairs are a delicacy that is very appreciated in France and has now become internationally known.

How are eclairs made?

Eclair are made by a combination of boiling and baking. First, boil water, milk, butter, sugar and salt in a pan. Then flour is added and toasted, stirring constantly, preferably with a fireproof spatula or wooden spoon, until the dough is smooth and homogeneous. The mixture is then poured into a bowl and the eggs are stirred in one by one. The batter is then poured into a piping bag fitted with a French star nozzle to pipe the éclair onto a baking mat. The batter is then baked in a preheated oven until golden brown and removed from the oven to cool. Once cooled, they are cut horizontally and a delicious filling is added. The eclairs can also be filled without cutting them. Use a hole punch to poke two holes in the bottom of the eclair. Then the desired filling can be squirted into the holes. Making eclair may require some practice, but with patience and precision, it is an exceptionally rewarding experience, because nothing tastes better than homemade eclair.

What does it take to make éclairs?

To make this specialty of French patisserie, some important ingredients and tools are needed. First of all, it needs a good amount of butter, flour, eggs and milk to make the perfect choux pastry. A suitable baking mat, preferably one made of silicone, is also necessary to shape the crispy shells. To make the filling, a variety of ingredients can be used such as whipped cream, chocolate cream, fruit or vanilla pudding. A piping bag and a spout are also necessary to, on the one hand, squirt the choux pastry mixture onto the baking mat and, on the other hand, to precisely place the filling into the shells. Finally, ingredients for the topping and icing are needed, including liquid fondant, powdered sugar, chocolate or syrup. With these simple tools and ingredients, any eclair fan can make and enjoy delicious homemade eclairs to their taste.

Which baking mat is the best?

Finding the right baking mat for eclairs is not easy. A good baking mat should be heat-resistant and ensure even heat distribution. It should also have a non-stick coating to prevent the eclairs from sticking. A perforated silicone baking mat is ideal because it meets all these criteria. The fine hole structure ensures optimal air circulation and heat distribution. With a perforated tray under the baking mat, the eclair will be even crispier and will melt in your mouth.

Eclairs with vanilla cream and other various fillings

The popular French sweet is often filled with vanilla cream. Vanilla cream is the classic filling for eclairs, but there are also different variations of it, such as chocolate vanilla cream or coffee vanilla cream. For those who like something fruity, there are also eclairs with fruit filling, such as raspberries or lemon cream. Chocolate mousse eclairs are another delicious option. For adults, there are also eclairs enhanced with alcohol, such as eggnog, cognac or Marc de Champagne. Eclairs are a delicious and versatile sweet that has something for everyone. The French patisserie can also be enjoyed savory. With a noble salmon filling or a herb cream, the eclairs can be served for an aperitif. This delicate treat is perfect for any occasion and will fill every palate with joy. 

Decoration options

When it comes to decorating eclairs, there are a variety of options. A chocolate glaze or colored mirror glaze and colorful sugar pearls create classy eclairs. Small dots of buttercream or chocolate mousse, fresh berries, cocoa nibs and a bit of mint add a summery touch to the éclair. Flamed meringue dots can have an impressive texture and adds an extra touch to the pastry. Cream whipped until stiff with freeze-dried passion fruit pieces, pineapple chunks and fresh berries and fruits are ideal for adding a fresh contrast and a touch of color. Smaller decorations such as colored sugar pearls or freeze-dried raspberries add a subtle touch while serving as a highlight. For an extra elegant look, coffee flavored liquid fondant or even blue or pink can be applied to the top of the pastry and decorated with beautiful homemade chocolate decorations. The decoration possibilities are endless and can transform any pastry into a masterpiece. 

Great packaging for eclair

Eclairs are a delicious pastry classic and should be packaged accordingly. There are many options, from colorful paper molds in various colors to elegant patisserie packaging. Particularly popular are small gift packages made of cardboard and often printed with noble ornaments. For special occasions, the packaging can also be decorated with patterns, bows or personalized labels. No matter which variant you choose, great packaging for éclairs rounds off the overall experience of enjoyment and makes the pastries a real eye-catcher. 

Shelf life and storage

When storing and keeping eclairs, it is important that they are protected from moisture and heat. When filled, it is best to store them in an airtight container in the refrigerator. There they can be stored for up to two days. It should be noted, however, that eclairs lose their freshness quickly and are therefore best enjoyed fresh. The unbaked choux pastry can also be kept in the refrigerator for a maximum of 3 days before further processing. In addition, the already choux pastry can be frozen while still unbaked and taken out of the freezer when needed. Shortly thawed, they are already ready to be baked. The finished eclairs can be frozen airtight and at -18 °C for up to 3 months without any problems.