Éclairs were born in France in the 19th century, inside pastry shops known for delicate choux pastries filled with rich custards. The name éclair means lightning, not because they look like it, but because they disappear as fast as one. You put a tray on the counter, blink twice, and suddenly there are none left.

This recipe is not a quick one. It takes a little time, a few steps and some patience.

You make the cream, you make the choux, you bake, you fill, you glaze.

But the first bite makes every minute worth it. Crisp shell, soft vanilla filling, warm chocolate melting as you taste it, like holding a tiny French bakery in your hand.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

100 g granulated sugar

3 tbsp cornstarch

A small pinch of kosher salt

4 large egg yolks

2 cups whole milk

2 tbsp unsalted butter

2 tsp vanilla extract

Choux Pastry

½ cup water

½ cup whole milk

6 tbsp unsalted butter, cubed

2 tsp granulated sugar

½ tsp kosher salt

1 cup all-purpose flour, sifted

4 eggs

Chocolate Glaze

4 oz dark chocolate, finely chopped

4 tbsp unsalted butter

1 tbsp light corn syrup

A pinch of salt

Directions

Pastry Cream

Place sugar, cornstarch, and salt into a medium saucepan and whisk to combine. Add the yolks and whisk until smooth.Slowly pour in the milk, whisking continuously. Set the pan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble. Keep whisking for one minute to fully cook the starch.

Remove from heat and stir in butter and vanilla.

Strain into a clean bowl, press plastic wrap directly onto the surface, then cool quickly over an ice bath.Refrigerate for at least four hours, or overnight, until completely chilled.

Choux Pastry

Preheat the oven to 350°F. Line two baking sheets with parchment paper.In a saucepan, combine water, milk, butter, sugar, and salt.

Bring to a full boil.Remove from heat and add the flour all at once, stirring until smooth and no dry spots remain. Return to medium heat and cook, stirring, until the dough forms a cohesive ball and a thin film coats the bottom of the pan.

Transfer to a mixing bowl and beat for two minutes to release excess heat. The dough should be warm, not hot. Add eggs one at a time, mixing thoroughly between each addition, until the dough becomes glossy, smooth, and pipeable.

Shaping & Baking

Fill a piping bag fitted with a ½-inch plain or star tip. Pipe lines of dough approximately 1 inch wide and 4 inches long, twelve per tray. Smooth any peaks lightly with a wet fingertip.

Bake one sheet at a time, 28–32 minutes, until puffed, golden, and light when lifted.While still warm, make two small holes on the underside of each éclair shell to release steam.Return both trays to the turned-off oven with the door propped open for 30 minutes to dry out completely.Cool before filling.

Filling

Place the chilled pastry cream into a piping bag fitted with a small round tip. Insert the tip into the holes at the bottom and gently fill until the pastry feels full and slightly heavy.

Optional presentation: Slice each éclair lengthwise and pipe cream generously inside, then replace the top. Beautiful for serving.

Chocolate Glaze

Place chocolate, butter, corn syrup, and salt in a heat-safe bowl. Microwave in 15-second intervals, stirring each time, until melted and silky. Dip the top of each éclair into the warm glaze, lift, and let excess drip back into the bowl.

Set on a tray and allow the glaze to firm at room temperature for 20–30 minutes.Serve as soon as the tops are set.

Storage: Best served fresh the day they are filled.• Refrigerate up to two days.

Freeze for up to three months and thaw slowly in the refrigerator.