Éclairs as we know them took shape in 19th-century France, but their roots run deeper.They began as pain à la duchesse or petite duchesse, elegant, elongated puffs of pâte à choux.But it was Marie-Antoine Carême—the chef who made pastry into an art—who refined the technique, bringing éclairs to their full potential.

The term translates to “flash of lightning,” named perhaps because of their glossy sheen or maybe for the way they disappear in a delicious instant.The magic of éclairs is in the making.Pâte à choux starts with humble ingredients but transforms in the oven, rising into golden shells that are crisp on the outside, airy and hollow within.

Then comes the true indulgence: thick ribbons of vanilla-scented pastry cream, velvety and rich.Finally, a dark, bittersweet chocolate glaze—glossy as glass—draped over the top.But tradition leaves room for wonderful variations.

Take, for instance, the strawberry éclair—where the same crisp choux holds a cloud of strawberry-flavored whipped ganache, light yet decadent, its richness cut by the brightness of fresh berries.Instead of the deep, dark allure of chocolate, a strawberry glaze, vibrant and glistening, adds a touch of tart-sweet intensity.These are pastries to savor, best enjoyed with good coffee, good company, and the kin

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