Éclair

Name: Éclair
Cuisine: French
Ingredients: Vanilla—1 Tablespoon (15 mL); Corn syrup—2 Tablespoons (30 mL); Powdered sugar, sifted—5½ cups (1,068 g); Vanilla extract—½ Tablespoon (8 mL); Cocoa powder—3 Tablespoons (25 g); Whole milk—7 Tablespoons (105 mL); Table salt—⅓ teaspoon (2 mL); Whole milk—2 cups (480 mL); Granulated sugar—4 oz. (112 g); Whole large eggs—6 (270 mL); Whole milk—½ cup (120 mL); Whole egg—½ (23 mL); Unsalted butter, cubed—4 Tablespoons (55 g); Cornstarch—3 Tablespoons (36 g); Egg yolks—2 (90 mL); High gluten flour—1½ cups (190 g); Baking powder—1½ teaspoons (6 g); Water—2 cups (480 mL); Shortening—1 cup (221 g)

Preparation info

Eighteen
4 inch éclairs

Difficulty
Easy

Appears in

It's a Sweet World

By Lenny Rosenberg and Adaeze Nwanonyiri

Published 2025

About

When my father expanded from his original Peter Pan bakery to what became a quite famous chain of bakeries in New York, he named his stores Éclairs after the favorite pastry treats known around the world for two centuries. With sweet happenstance, Adaeze used to go to a branch with friends and family when she was younger so, although my dad no longer ran them, there was a connection between us long before we met.

Chocolate éclairs were a sure-fire bestseller in his stores, and it’s

Ingredients

Europe
France
New York
Dessert
Vegetarian

Ingredients

Method