In our May/June issue, Dina Nakad wrote a compelling report on the state of Parisian pastry. If that inspired you to try your hand at making éclairs, here is an excellent recipe to start with:

Éclair au Chocolat by Fauchon
Ingredients (for 8 éclairs)

Chocolate Glazing
40g water
100g caster sugar
35g cocoa powder
70g heavy cream
4g gelatin sheet

Choux Pastry
45g flour type 55 (all-purpose flour)
pinch of salt
large pinch of sugar
35g butter
80g eggs (approx. 1 egg)
80g water
7g powdered milk

Chocolate Filling
100g dark chocolate (preferably 67% dark)
2g gelatin paper
10g caster sugar
120g heavy cream
190g milk
40g egg yolks (approx. 2)

Image courtesy of Fauchon

Step-by-step recipe:

Chocolate Glazing
1. Place the gelatin sheet in a bowl of cold water.
2. Make a syrup by boiling the water and sugar together. Remove from heat then add the cocoa powder and mix well.
3. Bring the cream to a boil, then add the gelatin (first remove gelatin from water and squeeze out excess liquid).
4. Mix all ingredients together until you get a smooth mixture. Leave for 24 hours in the fridge before use.

Choux Pastry
1. Bring the water and butter to a boil with the sugar and salt.
2. Add the powdered milk and bring to a boil again.
3. Add the flour and cook on low heat for 6 minutes while stirring.
4. Put mixture in a stand mixer fitted with the paddle attachment and mix for a few minutes until it becomes lukewarm.
5. Add eggs one at a time and continue mixing until they are completely absorbed into the mixture.
6. Form the éclairs with a pastry bag fitted with the tip of your choice and bake at 165C or 325F for 45 minutes.

Chocolate filling for the éclairs
1. Soak the gelatin sheet in cold water for 20 minutes.
2. Finely chop the chocolate. Beat the yolks with the sugar.
3. Bring the milk and cream to a boil, then add it slowly to the egg/sugar mixture.
4. Cook at low heat while stirring with a wooden spoon. Be careful to not bring to a boil. You know it is done when it coats the back of the spoon. Remove from heat and continue stirring for a just a bit.
5. Add the gelatin (first remove the gelatin from the water and squeeze out any excess liquid) and make sure it is completely dissolved in the cream mixture. It should be very smooth and if it is not, pass it through a sieve.
6. Pour the cream over the chocolate and mix well.
7. Keep in the fridge for at least 2 hours.

How to assemble the éclair
1. Insert a small round tip in the bottom of the éclair, and fill with cream. Don’t overfill.
2. Put éclair back in the fridge for 2 hours so it sets.
3. Soften the glazing cover for 30 seconds in the microwave. Glaze the top of the éclair.

Tip: For an avant-garde stylish look, add edible gold leaf on top of the glaze.

For even more inspiration, check out the éclair-making in action here and here.