Chocolate Eclair….Oh Pierre!!

Chocolate Eclairs

Eclairs With Chocolate Pastry Cream and Chocolate Glaze. Sprinkle of crushed Chikki (Indian Praline)

I wanted to write this post for our Daring Bakers challenge last night and started doing other stuff instead and I have just now gotten home from working a small party with Old Chef. I am exhausted and what happens when I am tired and need to focus is that I tend to make phrases and rhymes out of everything, like for our challenge this month, Pierre Herme’s Chocolate Eclairs: “Pierre, your eclairs, c’est du tonnerre. Soyons clairs, j’en suis fiere…” (does not sound that great translated but it basically reads that the eclairs were great!). I made the eclairs as written by our hosts but then played around a bit witht the eclairs and kept some of the pate a choux to make religieuses and cream puffs for a later post (without rhymes then, promise).

Indeed, Meeta and Tony made a great choice by going with Pierre Herme’s Chocolate Eclairs. Does PH really needs an introduction? I think not…He is pretty darn remarkable, not only by his creations but by his excellent timing and the excellence of the teams he puts together. I even But you see I have what the French call “un coeur d’artichaud”, a heart like an artichoke…with many leaves for many people. So yes I like to look at and read Herme, but also Michalak, Aoki Bau, Glacier, Felder, and of course our favorite Zen Chef…And yes, B. knows and he is ok with it, except that PH had some serious shoes to fill regarding eclairs. Me? Never met an eclair I did not like so I was pretty happy to try a new recipe.

Eclairs Mise En Place

Pate a Choux for the eclairs – Chocolate sauce used in the chocolate glaze

Eclairs Mise En Place

It often starts with the egg….and ends with chocolate… giving the American icon Baker’s chocolate a go and the result was surprisingly very good and smooth.

A little story there…real short this time (humhum): a couple of years ago when we went home to France to see my family for Christmas, we left the chaos of family fun for a little two-day escapade in downtown Paris. On our way back we stopped at La Maison Du Chocolat and selected some delicious pastries to share with my parents. B. could not wait for after dinner and bought one single dark chocolate eclairs to have on the train ride back. When we split that one eclair, the world around us magically evaporated. No noise, no rocking from the train against the tracks, no little lady telling her grandchild to please sit down 5 times every 2 minutes, no brouhaha from kids playing with their little Christmas toys. We looked at each other and exclaimed at the same time with our mouths full “oh my god…this is incredible…” We did not even feel the stares of the people on the train. When we noticed them, we looked as guilty as if we had been caught up in a passionate moment of affection!

I often promised B. I’d try to make them as good as that one from La Maison du Chocolat but I never did. I knew that no matter how close I’d come or even if I were to succeed, there would always be something missing: Christmas, Paris and a train ride…. However, Pierre Herme’s eclairs got pretty darn close…very close if you kept the recipe given by our hosts as written: eclair shells, bittersweet pastry cream and bitter sweet chocolate glaze. That is a lot of chocolate, eggs, sugar, cream, butter heavens all spread throughout the Daring Bakers world!

White Fondant Eclairs & Chocolate Rose Filling

Rose pastry cream, poured fondant and raspberry….add a lychee and it is a PH’s Ispahan eclair…

I did the full batch of doug but divided the pastry cream: half the pastry cream was chocolate trying to re-capture that elusive eclair described above. I did top some of the chocolate eclairs with some crushed Chikki (Hi Bina!). Inspired by PH’s Ispahan creations, I added rose water to the other half and made a poured fondant for the glaze. A poured fondant starts with a sugar syrup brought to high temperature then cooled dwon then whipped to a firm consistency. Once you have that block of fondant, you add some simple syrup and warm it up to pouring consistency. Why not do powdered sugar and water and call it a day? First, knowing your hot syrups is always a good thing…kidding (well, almost) but essentially this poured fondant is not as sweet as a simple glaze, goes on smooth and dries well, allowing you to stack, pack and transport those eclairs and pastries with ease….yes even if they only make it to your mouth! I borrowed The decoration for the second batch is inspired by Michalak and his book “C’est du gateau!” I love the picture in it and the smarts that went into it.

Allright…you need a recipe and I need sleep…

Chocolate Eclairs

Most mornings I only have coffee for breakfasts except last week! Eclairs instead!

Pierre Hermé’s Cream Puff Dough. All recipes below from Chocolate Desserts by Pierre Hermé
(makes 20-24 eclairs)
½ cup (125g) whole milk
½ cup (125g) water
1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
¼ teaspoon sugar
¼ teaspoon salt
1 cup (140g) all-purpose flour
5 large eggs, at room temperature

In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to theboil.Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to mediumand start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough will be very soft and smooth. Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your handmixer or if you still have the energy, continue by hand. Add the eggs one at a time,beating after each egg has been added to incorporate it into the dough.You will notice that after you have added the first egg, the dough will separate, once again do not worry. As you keep working the dough, it will come back all together again by the time youhave added the third egg. In the end the dough should be thick and shiny and when lifted itshould fall back into the bowl in a ribbon.The dough should be still warm. It is now ready to be used for the éclairs as directed above.
Notes: Once the dough is made you need to shape it immediately. You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined bakingsheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the piped shapes into freezer bags. They can be kept in the freezer for up to a month.
Preheat your oven to 375 degrees F (190 degrees C), bake for 7 minutes. After the 7 minutes, slip the handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking time should be approximately 20 minutes.

Chocolate Pastry Cream
2 cups (500g) whole milk
4 large egg yolks
6 tbsp (75g) sugar
3 tablespoons cornstarch, sifted
7 oz (200g) bittersweet chocolate, preferably Velrhona Guanaja, melted
2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature

In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan.
Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture.Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.
Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.
Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth.
Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.
Notes:The pastry cream can be made 2‐3 days in advance and stored in the refrigerator.
In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream.Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble.

Chocolate Glaze
(makes 1 cup or 300g)
1/3 cup (80g) heavy cream
3½ oz (100g) bittersweet chocolate, finely chopped
4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature
7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature

In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.
Notes: If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly
 in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.
It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104 F) when ready to glaze.

Chocolate Sauce
(makes 1½ cups or 525 g)
4½ oz (130 g) bittersweet chocolate, finely chopped
1 cup (250 g) water
½ cup (125 g) crème fraîche, or heavy cream
1/3 cup (70 g) sugar

Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens.
It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.
Notes: You can make this sauce ahead of time and store it in the refrigerator for two weeks. Reheat the sauce in a microwave oven or a double boiler before using.
This sauce is also great for cakes, ice-cream and tarts.

For a great poured fondant recipe with step by step pictures, check out this post.

The End.....





181 responses to “Chocolate Eclair….Oh Pierre!!”

  1. Anonymous Avatar

    the chocolate eclairs are a passion and your bundles a poem … but the fruit of the end …. are Oscar.xoxo

  2. Vera Avatar

    Helen, beautiful as always! Love the addition of rose water.

  3. Rosa's Yummy Yums Avatar
    Rosa's Yummy Yums

    As usual, your Eclairs look very pretty and delicious! Perfect!



  4. chriesi Avatar

    Simply gorgeous!

  5. Dewi Avatar

    Ahhhh, those are very pretty looking eclaire….

  6. Anonymous Avatar

    J’aime bien la phrase de conclusion, très sympa. Tes éclairs sont gorgeous, comme d’hab. Moi aussi, j’ai gardé de la pâte à choux, mais pour faire des chouquettes.

  7. Anne Avatar

    Very pretty eclairs! 🙂

  8. Sherry Trifle - Lovely Cats Avatar
    Sherry Trifle – Lovely Cats

    What a lovely selection! Beautiful work as always.

  9. Manggy Avatar

    Oh, Lawdy, I wish to live so decadently as to have eclairs for breakfast! I could pretend to be in Paris each morning… Maybe I could con my way into your house someday, ha ha ha!

    It’s so you, making not only the poured fondant but reserving a bit and coloring it to make a jazzy decoration! After completing the choux, pastry cream, chocolate sauce, a second pastry cream, and fondant, I would have thrown my hands up in the air and yelled, “Je suis tellement fatigué!”

  10. Lis Avatar

    Yeah, I really think the time of year, your home town and the train ride probably added the amazement when you guys bit into the eclair. So now you just have to recreate that this year. 😀 (I didn't say this on the phone but what the hell am I going to do while you guys are in France????) I swear nobody thinks of ME. hee! 😛

    I love the look of the rose water & poured fondant eclairs.. they are SO PRETTY!!

    Love you!

  11. Anonymous Avatar

    They are beautiful and look vrey delicious your eclairs ! =P I like the last sentance ^^

  12. Liska Avatar

    It’s so beautiful and pictures are great!

  13. Snooky doodle Avatar
    Snooky doodle

    great photograpy as usual. these look so so creamy delicious. wish i had one, ehmmmm two, three right now. 🙂

  14. Christy Avatar

    I love your last photo!! The fondant topping matches perfectly with the raspberry and strawberry topping! And I love how you squiggle the line (is it strawberry fondant?) as an accent! The rose water pastry cream, raspberry and fondant makes the eclair take on a summery image, while the chocolate ones sprinkled with Chikki is just perfect for winter. How lucky to be able to enjoy them both at the same time!

  15. Cannelle Et Vanille Avatar
    Cannelle Et Vanille

    i love when the world evaporates around me when i bite into something delicious… i couldn’t have said it better helen. beautiful!

  16. Lucy Avatar

    Just like everything on your blog -stunning food phtography, lovely story and delicious end results!

  17. Anonymous Avatar

    those ispahan eclairs are just outstanding !!! *drooling*

  18. Anonymous Avatar

    If I had only to try one of your eclairs I would go for the one with the white chocolat and raspberry on top:)

  19. Anonymous Avatar

    Just lovely Helen, and so glad the eclairs were all treated which care and eaten with love. But I am not surprised as I imagine all that you make is treated this way.

  20. fanny Avatar

    love love love the ispahan ones. so pretty.


  21. Natalie Que Avatar
    Natalie Que

    Per usual your food and photography put the rest of us to shame! They are absolutely beautiful Helen!

    In response to your comment on my blog, it was several months ago. I had left you a comment on your blog asking what your secrets were for being so successful as a blogger or something and you came to my blog and sent me an email. In one of the recent posts at that time, I had said how much I hated the early photography of my blog and that I was on a quest to replace them all. In your advice-email you mentioned you thought this endevour wouldn’t be worth the time, and you were absolutely right! But I still can’t stand people looking through the archives and seeing the old horrible photos, which is putting it nicely! Other posts don’t have a photo or have a ‘borrowed’ {didn’t realize what I was doing at the time!} photo.

    My photo-skills are still light years away from being as good as yours, but I am improving so rapidly that now photos I’ve already replace I want to RE-replace…

    Never satisfied! Thanks again for your advice, I hope you noticed I took a lot of it and have really changed my focus and my blog has really improved and I hope it continues to do so. I am going to take some Cuisine courses next year, I am hoping to take one at Le Cordon Bleu even. I don’t want to make any money from my blog, but I enjoy this hobby of blogging and I want to continue with it. And if you are giving so much of your time and yourself, you at least want people to care and take notice. So thanks for your help in making me be better at what I am doing.

  22. Anonymous Avatar

    The rose, raspbery, lychee eclair looks especially amazing!

  23. Anonymous Avatar

    Helen, I can just taste those eclairs and Bakers is surprisingly pretty good isn’t it!

  24. Anonymous Avatar

    oh the chikki looks beautiful as does the raspberry adornment! tres magnifique helen!

  25. Anonymous Avatar

    Lovely variations. I wouldn’t have thought of the rose pastry cream.

  26. Anonymous Avatar

    Simply beautiful as always!

  27. Bridget Avatar

    Oh my! I can’t think of anything to say other than….I WANT ONE!!! 🙂 They look so incredible! Thank you for sharing the recipe. I have to try these!

  28. Meeta K. Wolff Avatar
    Meeta K. Wolff

    if PH is the King of pastries – you my dear Helen are the Queen of Sweets! These look extravagant and adorable!

  29. LizNoVeggieGirl Avatar

    Despite being completely exhausted, you STILL managed to produce gorgeous éclairs AND write a beautiful post. You’re incredible, Helen!!

  30. Engineer Baker Avatar
    Engineer Baker

    I love that you used Baker’s chocolate – it’s what I always use, but I tend to feel inadequate compared to everyone else using el rey, valrhona, etc. Good to know it worked for you too. The rose pastry cream sounds fantastic – one of these days, I need to get around to getting some rosewater so I can try it in things.

  31. Mike of Mike's Table Avatar
    Mike of Mike's Table

    These look spectacular and I love the rose pastry cream/fondant version. Also, as I sit thinking about breakfast, I sure wish I had these!

  32. Half Baked Avatar
    Half Baked

    Beautiful,beautiful, beautiful!
    Love the poem:) The rose pastry cream eclairs are so lovely!
    great job!!

  33. Joanna Schmidt Avatar
    Joanna Schmidt


    What else can I say?


  34. Anonymous Avatar

    Absolutely LOVE the raspberry éclairs. As always an excellent effort yours is one of the best food blogs there is on the net. Always look forward to what you post.

  35. Anonymous Avatar

    Well those éclairs are just too cute. And your story is nothing short of classic romanticism, I love it. Great work.

  36. vanillasugarblog Avatar

    gorgeous, gorgeous, gorgeous!

  37. montague Avatar

    there’s eclairs everywhere today! makes me SO happy because they are awesome and one of my favorites.

  38. K Allrich Avatar
    K Allrich

    A feast for the eyes and a sweet story with a happy ending. What more could you ask for?

  39. RecipeGirl Avatar

    Absolute beauty! I love the poured fondant idea…

  40. Anonymous Avatar

    I am crying here…the wonders that come from your kitchen are breathtaking!!!! How’s little Bailey? Not so little anymore, I bet.
    P.S. I hope the bridesmaids dresses are as faboo as your eclairs. 😉

  41. Anonymous Avatar

    So beautiful with the fruit!

  42. Cakebrain Avatar

    Beautiful eclairs, Helen…you never fail to amaze me with your talent!

  43. Marija Avatar

    Oh Helen, everything you do is pure art!

  44. Kristen Avatar

    Amazing as always! I love to hear all of your stories that go along with your food too. Eating tha teclair on the train from Paris sounds amazing.

  45. Patti Avatar

    Oh my. They are beautiful.

  46. Beth Avatar

    Your photos are gorgeous, and I especially enjoyed your recounting of eating the eclair on the train with B. It’s amazing how deliciousness can transport you!

  47. Cynthia Avatar

    My comment disappeared, twice 🙁

  48. Cynthia Avatar

    Anyway, what I was saying, is that I think the time has come for you to put a warning on your blog and tells people not to scroll down unless they are willing to be swept away, run to the kitchen and bake, put on some more weight but be blissfully happy 🙂

    I am in constant awe of your talent and cannot wait for your book.

  49. Cynthia's Blog Avatar
    Cynthia's Blog

    any thing that could make it to your mouth is worth it! thanks for the great post. I love your ideas!. I agree with the other Cynthia. Your posts are too tempting!

  50. Anonymous Avatar

    I used Baker’s chocolate as well and was also surprised with the results! I grew up with the stuff, of course, but always thought of it as very cheap chocolate. It was nice to ‘rediscover’ it.

  51. kellypea Avatar

    Beautiful treats, of course! The rich brown of those pastries tells me that mine definitely weren’t done. And thanks for the info on the poured fondant and the link, Helen. Quite the lesson and something I needed. So much to learn…Hope you’re getting some much needed rest.

  52. Anonymous Avatar

    I love to try those raspberry eclairs, looks great:-)
    X M

  53. Elizabeth Avatar

    Oh my, what delicious looking eclairs! I’m interested to learn more about that Indian praline. I’ll have to google it!

  54. Anonymous Avatar

    Oh Helen, you and your “boyfriend”! 😉 What a perfect challenge for you, I’m certain you could make eclairs with your eyes closed. These certainly look stunning!

  55. Anonymous Avatar

    Gorgeous eclairs! You did such a wonderful job.

  56. oonsky Avatar

    your eclairs are awesome! Thanks heaps too for the tips in making the choux pastry and choco cream…it helped immensely! Bravo!

  57. hexe Avatar

    Thank you for your tips in making the choux pastry – my second batch was much better. Your eclairs are stunning.

  58. Anonymous Avatar

    Wow, they look fantastic. I wish I had your talent.

  59. That Girl Avatar
    That Girl

    I kinda like the idea of fondant on top of eclairs.

  60. Alpineberry Mary Avatar
    Alpineberry Mary

    The rose water eclairs look so feminine. I guess that could make the chocolate ones look masculine in comparison. A perfect match!

  61. Cakespy Avatar

    Oh, these ones look wonderful! I think it must have been a super sweet breakfast week for you, if you usually just have coffee!

  62. Clumbsy Cookie Avatar
    Clumbsy Cookie

    Maybe you should take those gorgeous éclairs at Christmas and go on a train ride with B to see… Helen they are just adorable, both of them, but the the white one with rose and lichie is just special. Love that decoration! You french people, we’ve gotta love you!

  63. Pittsburgh Needs Eated Avatar
    Pittsburgh Needs Eated

    what is the oven temperature and baking time for this recipe? Does it include guidelines for how to dry them out/bake them so they don’t collapse?

  64. jenniferhoiyin Avatar

    Your eclairs look fabulous and thanks for the comment. 🙂

    I love the flavors you chose!

  65. MyKitchenInHalfCups Avatar

    The queen used Baker’s! Hooray!
    Wonderful train story – makes me long to travel France again.
    Rose water . . . and from the looks of those that was a delight!

  66. Jaime Avatar

    gorgeous and stunning, as always

  67. Anonymous Avatar

    Gorgeous as usual!!

  68. steph- whisk/spoon Avatar
    steph- whisk/spoon

    gorgeous! i love the story about you and B sharing an eclair on the train!

  69. Tarah at Genesis of a Cook Avatar
    Tarah at Genesis of a Cook

    Your creations always amaze me. Beautifully done once again. I love the topping; Gorgeous.

  70. Tablebread Avatar

    Well, even if that tasted horrible (which I doubt they did) you would win me over with the photos! They are beautiful – great job! 🙂

  71. Mary Ann Avatar
    Mary Ann

    Your eclairs are absolutely breathtaking!

  72. Gabi Avatar

    As always- beautiful! Now go get some rest….zzzzz

  73. Alexa Avatar

    I hope you were able to get some rest… I loved your poetic way of dealing with exhaustion… I get very silly when I’m tired to the entertainment of my children.
    Your eclairs look devine… It reminds me of the great patisseries de mon enfance. I love the traditional flavors but I’m intrigued by the PH exotic version as well. Mon Dieu, c’est delicieux, et merveilleux. I think you have more talent at this poetry stuff than I do (lol) 🙂

  74. enza Avatar

    I’m starting right know my favorite blog tour and wow!
    I’m going to search Hispanah term on the dictionary I’m so ignorant!

  75. Anonymous Avatar

    Stunningly beautiful as always. I adore the rose éclair.

  76. Anonymous Avatar

    I love the variety you have! It looks so good!

  77. Anonymous Avatar

    Your éclairs are lovely!!
    I love the Ispahan variation… They are so elegant and original…


  78. PheMom Avatar

    I could definitely eat eclairs for breakfast… in fact, when I finally get to make mine I’m sure I will.

  79. Susan @ SGCC Avatar
    Susan @ SGCC

    What a lovely combination offlavors! Your eclairs are beautiful and elegant, as always!

  80. Brilynn Avatar

    Gorgeous Helen, all of your DB posts are inspiring!

  81. NOT SO VANILLA Avatar

    beautiful pictures and combinations! When I posted today I gave credit to you about knowing who Pierre Herme was because I had read about him on your bolg so many times!

  82. glamah16 Avatar

    AH look at the Isaphan cream one! Brilliant job as always. Thank you for your invaluable tips.

  83. Antonio Tahhan Avatar
    Antonio Tahhan

    Helen, these eclairs are gorgeous!! They would make Pierre proud 🙂 (perhaps even slightly jealous).
    I really like the fondant glazed eclair with the rose-infused filling – très chic!

  84. Laurie Avatar

    I love the praline touch! Very lovely.. 🙂

  85. Amy J. Avatar
    Amy J.

    *Gasp* Wowzers! Those look mahvelous!!

  86. Rachel Avatar

    Pretty eclairs..and awesome photgraphs!

  87. Camille Avatar

    I love the photo of the eclairs with raspberry and cherry…they look perfect for a little girls tea party! Very charming. I’m sure they taste wonderful, too.

  88. Mallory Elise Avatar
    Mallory Elise

    so there are 4 food blogs i read everyday, and all 4 today are chocolate eclairs. all 4. i say, there must be an secret eclair club, then i notice it’s a competition. whoa whoa who is the judge! because, well, you’re white with raspberry at tip is the prettiest thing i have see. it is so, so, so french and ca me manque beaucoup! waaaah. they look better than the ones in pastry windows though. bravo

    i love french trains. my little girl in paris, Florielle, taught me a TGV song, very cute–Attention au départ c’est le tgv! t’as ton ti t’as ton ti t’as ton ticket! hehe.

  89. Lesley Avatar

    Ca a l’air delicieux! J’adore l’eclair rose…superbe….

  90. Aimée Avatar

    I have a feeling just making these eclairs would be therapeutic for me right now. And as for eating them? A cure to whatever ails you! In my case, serious ‘mommy brain’. Please can I order a dozen?
    SO beautiful, Helen. Thanks for sharing even if it ate into your precious sleep time.

  91. Katie B. Avatar
    Katie B.

    Enchanting as always – and what a lovely little story to go-with!! Thanks!!

  92. Anonymous Avatar

    as always your eclairs look wonderful!

  93. Tammy Avatar

    Your eclairs look gorgeous – especially the rose scented ones!

  94. Andrea Meyers Avatar
    Andrea Meyers

    Helen, thanks so much for all your assistance with the challenge. Your tips really helped make the challenge successful. And good for you for trying the Baker’s Chocolate. I’ve used it before with good results, too.

    We haven’t had a Paris train ride while enjoying eclairs, but I thought these were pretty darn good!

  95. Anonymous Avatar

    I loved the story of you and Bill enjoying an eclair on a train in Paris, and I agree, it´s hard to get that kind of perfection again because there´s the food, but there´s also all those other elements which might be hard to replicate.
    Beautiful work, as usual, my dear, I´m sure I´d have trouble eating it because I wouldn´t want to mess it up… ok, who am I kidding?

  96. Sweet Bird Avatar
    Sweet Bird

    My goodness, you are amazing.

  97. Anonymous Avatar

    What more can I say .. a masterpiece once again!

  98. Anonymous Avatar


    Now I am hungry for eclairs again, and we ate all ours at lunch

  99. Anonymous Avatar

    Love the look and flavour combination of your eclairs!

  100. Deeba PAB Avatar
    Deeba PAB

    AS STUNNING AS STUNNING CAN BE…& stuffed with a load of lve. Love the tales that went with it, love the India connection with Bina's chikki!! Love the way the world comes together, be it with DBs, with Bina's chikki or rose water! A heart-warming post Helen…Cheers Deeba

  101. Lisa Avatar

    The one word that always comes to mind when I check out your blog is “EXQUISITE’, as I’m in awe of your desserts, presentations and photograpy, not to mention, love reading your blogs 🙂

    Ditch all the crap that’s become the Food Network and give this lady a dessert show!

  102. Anonymous Avatar

    I must confess. I’m in love with your éclairs, love at first sight. They look like if they were made in heaven. Is not only that you are a great baker and a better chef, is that you have a delicated touch of charm in your photos… You éclairs are so lovely perfect… Thank you for sharing your creations. Instead of going to the museums, now I take a look here, in your blog, (and other good looking blogs too) cause I think this is another way to art.

  103. Annemarie Avatar

    I love that Pierre called an eclair style his Isphahan creation – really does elevate the food to a level of art. Which of course you have done too – they’re gorgeous.

  104. Anonymous Avatar

    je me demande si un jour j’arriverais à réussir une recette de pierre hermé. A chaque fois c’est un désastre, et vos réussites à tous me minent , je crois que je suis vraiment nulle en pâtisserie …
    persévérer, encore …
    ta version ispahan est torride, mais la version chocolat est … enfin tu comprends … 😉

  105. Anonymous Avatar

    Just beautiful! Your photos are, as always, gorgeous. 🙂 I love the decoration on the rose and poured fondant eclair.

  106. Anonymous Avatar

    Your photos are just gorgeous, Helen… and I love especially, the eclair in the coffee cup.

  107. Anonymous Avatar

    wow, how gorgeous they all are! I’m sure they didn’t last very long at all!

  108. Carrie Avatar

    Now THAT is a DB story! I want personal background on an eclair like that! True and pure perfection as usual Helene.

  109. Bunny Avatar

    Your eclairs are so perfect and beautiful and just the right size. Your blog and your creations are amazing, truely an inspiration.

  110. sunita Avatar

    Picture perfect eclairs! You always do such a great job, dear Helen 🙂

  111. Anonymous Avatar

    J'adore ton petit rhyme… aussi mignon que l'éclair à l'eau de rose & aux framboises!

  112. Parisbreakfasts Avatar

    Even on Sunday

    Tartelette wealds that whip.

    But NEVER cool whip to be sure…

    Now here it’s Monday,

    And I’m dreaming of her eclairs

    Eaten with care…

    Where is MY eclair? ? ?

  113. Anonymous Avatar

    Simply fabulous. I’d like to try the rose water one… bet its yummy!

  114. Anonymous Avatar

    As usual…OUTSTANDING…and beautiful and I am sure…absolutely delish!

  115. Anonymous Avatar

    As usual they all look and sound superb. I love the idea of rose water in the filling, very Middle Eastern exotic.

  116. Zoe Francois Avatar
    Zoe Francois

    Absolutely lovely! Wish I had one with my coffee this morning.

  117. bonnie Avatar

    great post~
    your eclairs are lovely.

  118. Eat4Fun Avatar

    This comment has been removed by the author.

  119. Eat4Fun Avatar

    Wow! What great looking eclairs and pictures! The eclair-apillar (at least that’s what I see) at “The End” are cute as a bug…(Rorschach anyone?) 🙂

  120. June Avatar

    Beautiful, as usual!

  121. Belinda Avatar

    Gorgeous eclairs, gorgeous photos…as always, Helene, your posts are a delight and an inspiration!

  122. Anonymous Avatar

    Woooow!!!! delicious… just a question how do you do to make that wonderful pictures I´d taken some pictures to my creations and the dont look like yours… some suggestions??

  123. Bonbon Oiseau Avatar
    Bonbon Oiseau

    gorgeous! excellent and beautiful work! did you say…rose pastry cream? add a lychee? those words have made me almost faint with delight–thank you…

  124. anadelicias Avatar

    Fantastics eclairs, helen!!!


  125. Jenny Avatar

    Oh my those are pretty. Almost too pretty to eat. Almost. 🙂

  126. jasmine Avatar

    As usual–absolutely gorgeous work.

    The rose pastry creme looks so beautiful.

    Thanks for your help on this one 🙂


  127. Lori Avatar

    Even though I am not a major eclair fan, I would love to sink my teeth into those beauties with the fruit and fondant at the end. Bellisima.

    YOU are amazing, as always!

  128. Jen Avatar

    Great job on the challenge–

    How close did your eclairs come to the ones you had in Paris?

  129. Katie Avatar

    Oh wow your eclairs look to die for. Stunning photos and wonderful flavour combinations

  130. Anonymous Avatar

    Inspirational, as always!

  131. Anonymous Avatar

    Adding my voice to 130 very excited eclair lovers. Three cheers for Eclairs!!!! Yeahhh. And what gorgeous pictures.

    My favorite pastry ever is éclair au café, the main reason I miss france.

  132. My Sweet & Saucy Avatar
    My Sweet & Saucy

    Both of your eclairs look amazing! I love the chikki on top!

  133. A_and_N Avatar

    Why am I not surprised that they have come out so well?

    I had to delurk to let you know that you are an amazing baker and I have a complex now! 😀

  134. giz Avatar

    Yet another winner – I missed this month but definitely want to try my hand at this recipe.

  135. Elle Avatar

    Best post yet! Lovely, romantic story to go with gorgeous, delicious eclairs. A tribute to Pierre.

  136. Anonymous Avatar

    Perfect chocolate eclairs.. The variation with fruit looks so stunning as well. Amazing.

  137. The Baker & The Curry Maker Avatar
    The Baker & The Curry Maker

    Your photos are wonderful! And your eclairs look delicious too, well done.

  138. Botacook Avatar

    Très belles recettes, photos hyper alléchantes (les “carreaux” de chocolat sont super jolis!), et j’adore la “petite” histoire! 🙂

  139. Marian Avatar

    Exquisite your recipes, from Spain I follow(continue) you and admire you
    Thank you

  140. Anonymous Avatar

    You are very talented in making dessert!! I saw this on Aran’s blog too and again, I have to say, now I really want to attempt making these!!

  141. Dharm Avatar

    I say this most everytime I see your DB Challenges but at the risk of boring you, I will say it again – C’est Magnifique!! Your Choux is just lovely!!

  142. Anonymous Avatar

    Can’t believe I haven’t commented on this beautiful collection of eclairs. And I had to giggle at your title :D!

  143. Y Avatar

    I love how you decorated your eclairs – just beautiful! And next time I’m in Paris, I now know just where to go for a seminal eclair experience.. 😀

  144. Maria Avatar

    Absolutely amazing! Your eclairs are perfect. I am glad they were treated with care and eaten with love:)

    I made your blueberry vanilla swirl ice cream over the weekend. Everyone loved it!! Thanks for the great recipe! I posted it on my blog today!! You are an inspiration!

  145. limonana Avatar

    wow you never fail to deliver! this looks & sounds spectacular…i love the idea of the rosewater!

  146. Anonymous Avatar

    Beautiful eclairs! You are such an inspiration with whatever you bake and write! Lovely!

  147. Holly Dart Avatar
    Holly Dart

    ah, as always your creations are beautiful. Those simple, even rustic looking pictures of your ingredients make me wish I were baking in your kitchen instead of mine!

    Thanks for tips on poured fondant vs. glaze. I love to learn from the masters!


  148. Irene Avatar

    Good lord, these are beautiful!!!!! I had a similar “out of this world” experience with a pastry from Gérard Mulot. Ohhhhh those were the days!

  149. Anonymous Avatar


  150. LyB Avatar

    I love your rhymes, very cute! It’s true rhyming comes more easily for me too, when I’m tired, that’s weird! Anyhoo, your eclairs look delicious, very creative as always. )

  151. Leslie Avatar

    Thank you sooo very much for your visit to my little ol blog!
    Everything on your site is stunning and the Eclairs are no exception!

  152. Fifi Flowers Avatar
    Fifi Flowers

    Those look amazing… almost too pretty to eat… but I guess I could try… a cafe creme and an eclair or two… YUM!

  153. Kendall Avatar

    Oh, you have my heart…or at least my stomach…in your hands. I love eclairs. One of my dessert weaknesses. I’ll have to bookmark this recipe for the eventual day where I’ll have enough free time. Being a grad student who also does theatre on the side and is therefore only home to sleep…eats up a bit of your time. 😉

    Beautiful. Love your blog, by the way.

  154. Anonymous Avatar

    As always you inspire me to be better at my Daring Baker challenges – fantastic job!

  155. Kitchen M Avatar
    Kitchen M

    They look too good!
    It’s nice that your have recipes, I’ll definitely try making it one of these days! 🙂

  156. Amber Avatar

    This may be a little silly but I just love the pink polka dot napkin, I am always looking for ones I can use. It just fits so sweetly with the rose/rasberry eclair. I am not sure how you found me, but I know you were a past Paying It Forward person. I am so excited to give this away. If you have any suggestions please feel free. I read your blog often and it is always lovely and so professional, but still seems from the heart. I also work in a grocery store and I pay alot of attention to what people purchase and what they cook. I think what I like in my eclair photos is in the first one it sort of looks like they are sticking out their tongues. Thank you for the kind comment.

  157. ChichaJo Avatar

    Gorgeous eclairs! I want to reach in a pluck one off my screen!

    I love love love Maison du Chocolat as well! Had a decadent all chocolate breakfast there when I was in Paris with my then-boyfriend (now husband) 🙂

  158. Peabody Avatar

    The rose ones look so pretty.

  159. Anonymous Avatar

    These are absolutely gorgeous. Bravo! 🙂

  160. Wendy Avatar

    Your photos are fabulous and your pastries look wonderful! Your blog writeups are an inspiration. Wendy

  161. Anonymous Avatar

    Aww what adorable little eclairs! You did a great job on the Daring Baker’s challenge.

  162. Mansi Avatar

    ooh!! those pink ones are an absolute beauty!! I loved this post Helen, it oozes of love, romance and chocolate!:)D

  163. PAM Avatar

    Love the look of the eclair with the raspberry and fondant. Nice job as always.

  164. Nicole Avatar

    Oh my! Those look amazing. I wish I had one to go with my coffee right now!!!

  165. Venus ~ Vi Avatar
    Venus ~ Vi


  166. Jennifer Avatar

    As usual, your food is beautiful! Great job on the eclairs! 🙂

  167. Philo aux fourneaux - Blog culinaire Avatar
    Philo aux fourneaux – Blog culinaire

    Tu es vraiment très douée. je viens chez toi de temps en temps mais trop rarement pourtant tes photos sont à couper le souffle mais j’avoues que je ne suis pas super douée en Anglais alors je bloques ! Bises

  168. La cuisine des 3 soeurs Avatar
    La cuisine des 3 soeurs

    L’éclair au chocolat est mon gâteau test pour connaître la qualité d’une pâtisserie. Ceux de la maison du Chocolat en sont un des meilleurs exemples à mon goût, si tu passais à Mulhouse, il faut goûter ceux de chez Jacques.

  169. Anonymous Avatar

    Beautiful eclaires. And the raspberry, oh la la!!!

  170. Jen Yu Avatar
    Jen Yu

    So sad I missed this one with you, my dear. I love how you didn’t cut the dough – I like eclairs that aren’t cut 🙂 Your rose/lychee eclair is brilliance and of course, everything is a feast for my eyes (because I can’t actually eat them – but if I could…)

  171. Jamy Avatar

    Oh my! Those are stunning! I just joined Daring Bakers and can’t wait for the first challenge. Although, I am a bit intimidated when looking at your site! 😉

  172. Lucaslicious Mom Avatar
    Lucaslicious Mom

    Hi, i made these eclairs yesterday and they were delicious!… however, my eclairs just look ugly. i guess it's my piping skill that created an uneven structure and when i glazed them, the chocolate went all over the place… any tips to share? =)

  173. mk Avatar

    can i know whats the temperature for baking the eclairs ?

  174. kiki b Avatar
    kiki b

    Here I was today looking for some interesting eclair combinations to serve at my birthday party – the rose cream is a fantastic idea. I even had rose water on hand. And oh, it is delicious! I can't wait to taste the finished eclair. Thanks for the inspiration!

  175. Marie Avatar

    lovely!! they really look amazing! i would love to try them, but could you please elaborate on how you assmeble the eclairs, and also on cooking time and temperature? thank you for sharing!

  176. Marie Avatar

    thank you! very helpful! especially all the extra tips at the end.

  177. Amanda Avatar

    These are beautiful! Can I have the recipe for the rose pastry cream? And how much whipped cream should I add to make it a diplomat one?

  178. Lilly Avatar

    Can I know what's the temp. For the eclairs?

  179. Lilly Avatar

    Can I know what's the temp. For the eclairs? Thank you.

  180. Helene Avatar

    Lilly: I have updated the instructions. Thanks!

  181. Lin Avatar

    Hi, may I know if I should continue to leave the door ajar after rotating the sheets or should I close the oven completely?


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