Chocolate cream éclairs are a luxurious treat, combining the light, airy texture of choux pastry with the richness of chocolate cream filling and a glossy chocolate glaze. It’s one of my favourite treats and I discovered that making the choux pastry is really good fun too.
Originating in France, éclairs have been a beloved dessert since the 19th century, and their name, meaning “flash of lightning” in French, suggests that these pastries are eaten as quickly as lightning!
Whether you’re a seasoned baker or a beginner looking to impress, making chocolate cream éclairs at home is a rewarding experience.
The Origin of Éclairs
Éclairs are said to have been created by the famous French chef Antonin Carême, who worked in the early 19th century. Carême is often credited with refining and popularizing many classic French pastries, including the éclair.
Originally called “pain à la Duchesse” or “petite duchesse,” the éclair as we know it today became widely known in the late 19th century. Its light, airy choux pastry and rich cream filling have made it a staple of French patisseries and a favourite worldwide.
The Recipe
Nutrition Facts
20 servings per container
Serving Size1 servings
- Amount Per ServingCalories315
- % Daily Value *
- Total Fat
18g
28% - Cholesterol
130mg
44% - Sodium
100mg
5% - Total Carbohydrate
30g
10%- Dietary Fiber
2g
8% - Sugars
16g
- Dietary Fiber
- Protein
5g
10%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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