A good éclair is more than the sum of its pastry, filling, and glaze parts—it’s a study in simple contrasts in texture and flavor. Fortunately, making excellent éclairs at home can be done with relative ease.
Why This Recipe Works
Pâte à choux, or cream puff paste, is the most elemental type of French pastry, and it forms the pastry for our éclairs recipe. In our pâte à choux, we chose to use a combination of milk and water—during baking, the former helps the pastry brown and the latter keeps it crisp. Testing revealed the right amount of eggs needed to make incredibly light, airy pastry with custardy interiors, for the best éclair recipe.