There’s something undeniably magical about biting into a freshly made eclair—the crisp shell giving way to a luscious cream filling, all topped with a glossy chocolate glaze. While eclairs might seem like a bakery-only treat, they’re surprisingly achievable at home with the right techniques. In this guide, I’ll walk you through the three key components of an eclair: the choux pastry, the filling, and the glaze, along with pro tips to avoid common pitfalls.
