With National Éclair Day fast approaching, we at Just N Life wanted to celebrate one of our all-time favorite pastries.
While some trace its earliest form back to the 1st century in a Roman cookbook, the éclair as we know it likely took shape in the 16th century with the development of choux pastry. By the 1850s, it was known as pain à la duchesse, and later, the legendary French chef Marie-Antoine Carême helped popularize the modern éclair.
Its exact origin is still up for debate, but one thing’s certain: we’re simply grateful this rich, decadent dessert exists at all.
With its crisp, hollow shell, creamy custard or pastry cream filling, and glossy chocolate glaze or icing on top, the éclair strikes the perfect balance of texture and flavor. It’s an indulgent treat that’s stood the test of time—and for good reason.
Executive Pastry Chef Ben Robison of Echelon Kitchen and Bar in Ann Arbor, MI, shared his first memory of eating an éclair in culinary school. “I wasn’t exposed much to fine French pastry during my early years, so it was a real treat. Like many French pastries, the éclair is very simple to the eye, but the true beauty comes from high-quality ingredients and precise execution.”
He shared that the perfect éclair is all about the choux—and how he believes it doesn’t always get the credit or respect it deserves. Choux requires precise technique, so it’s no surprise he feels strongly that the key to a great éclair is “the focus on proper technique.”
Chef Robison is a modern chef; as such, he enjoys pushing boundaries and incorporating unexpected ingredients in his desserts. However, when asked if he prefers traditional flavors or more experimental takes, he said he believes some things are best left alone. “Throughout my career, I’ve experienced a lot of ‘stop trying to reinvent the wheel’ moments. Some things are just good the way they are. Éclairs are timeless for a reason, and while I’m not opposed to applying creativity to them, I’m going for the classics all day.”
Perhaps he’s right—there’s true beauty in the classics, the traditional. Éclairs have become timeless. There are some things in our lives that linger, that live within us long after. Food can have that effect. It’s truly something that is more than a means of nourishment—it feeds our soul in a sense.
Éclairs can still be found today in bakeries across the world, on restaurant menus, in shops—even in the frozen sections of some grocery stores. Whether we were given the opportunity to enjoy them when we were young or are discovering them for the first time, éclairs have always been around.
Chef Robison recalls having a bucket of frozen éclairs from the freezer section at all his family events, and how, to him, that was a fond memory he cherishes. “You develop these thoughts in your head about how many pastries—or even just ingredients—are based on how you experience them when you’re growing up. For me, the éclair was something I always loved, but when I had my first taste of the real thing, it changed my view forever.”
This Éclair Day, we’ll be heading to our local shop to enjoy the sweet treat that has truly stood the test of time. The fact that éclairs remain a staple in bakeries and dessert menus around the world is a testament to just how special they are. Whether they’ve been a fixture at your family gatherings, a personal indulgence, or something entirely new to you, there’s no denying their charm. Here’s to honoring a dessert that continues to delight—one perfectly piped bite at a time.
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