French Pastries Recipe

Prepare oven and piping

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone mats. Fit a large piping bag with a 1/2"–3/4" plain round tip for éclairs, or use a star tip for cream puffs if desired.

Make the panade: In a medium saucepan over medium heat combine 1 cup water, 1/2 cup whole milk, 1/2 cup unsalted butter, 1 tsp granulated sugar and 1/2 tsp salt. Bring just to a boil so the butter melts and the mixture is steaming.

Add 1 cup all-purpose flour all at once to the boiling liquid. Stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a smooth ball, cooking for about 1–2 minutes to dry the dough slightly.

Transfer the dough to the bowl of a stand mixer fitted with the paddle (or use a hand mixer). Beat briefly to cool slightly, then add eggs one at a time, beating well after each addition until the batter is smooth and glossy and just holds its shape. You may not need all 4 eggs—stop when the dough is pipeable but still thick (it should fall slowly from a spoon in a smooth ribbon).

Pipe the dough: For éclairs pipe 4–5" logs spaced 2" apart. For cream puffs pipe 1.5–2" rounds. Smooth the tips with a wet finger or knife to prevent peaks. Optionally brush with an egg wash (1 beaten egg + 1 tsp water) for a glossy finish.

Bake: Bake at 400°F (200°C) for 10 minutes, then reduce oven temperature to 350°F (175°C) and bake another 20–25 minutes for éclairs (15–20 minutes for cream puffs), until golden brown and dry. Avoid opening the oven during early baking or they may collapse. If they look soft, return to oven a few extra minutes to dry the interior.

Cool: Remove from oven and pierce each pastry with a small knife or skewer to release steam. Cool on a rack completely before filling.

Warm milk and vanilla: In a medium saucepan, warm 2 cups milk with the scraped seeds of 1 vanilla bean (or 2 tsp extract) until just simmering. Do not boil. Remove from heat and let steep 5 minutes if using a bean, then strain back into the pan.

Whisk yolks and dry ingredients: In a bowl whisk 6 large egg yolks with 3/4 cup granulated sugar until pale, then whisk in 1/3 cup cornstarch until smooth and no lumps remain.

Temper and cook: Slowly pour about 1/3 of the hot milk into the yolk mixture while whisking constantly to temper. Return tempered yolk mixture to the saucepan with the remaining milk. Place over medium heat and cook, whisking constantly, until mixture thickens and comes to a low boil, about 2–4 minutes. Boil gently for 30–60 seconds while whisking to cook out the starch taste.

Finish: Remove from heat and whisk in 2 tbs unsalted butter until incorporated. Strain the pastry cream through a fine mesh sieve into a clean bowl to ensure smoothness. Press plastic wrap directly onto the surface to prevent a skin and cool to room temperature, then chill at least 2 hours until firm.

Prepare chocolate glaze: Place 6 oz chopped semisweet chocolate in a heatproof bowl. Heat 1/2 cup heavy cream in a small saucepan until it just simmers, then pour over chocolate and let sit 1 minute. Stir until smooth. Stir in 1 tbs light corn syrup if using for extra shine. Keep warm over a double boiler if needed for spreading.

Fill éclairs: Transfer chilled pastry cream to a piping bag fitted with a small round tip (or cut a small hole). For filled éclairs, either hollow each éclair by cutting lengthwise and spooning/piping pastry cream in, or poke three small holes in the bottom and pipe cream into each chamber until filled and slightly yielding.

Glaze: Dip the top of each filled éclair into the chocolate glaze, letting excess drip off, or spoon glaze over. Place on a rack to set. Refrigerate until serving. Serve within 24 hours for best texture.

Prepare almond filling: In a small bowl, break up 1/2 cup almond paste and beat with 2 tbs softened unsalted butter and 2 tbs powdered sugar until smooth and spreadable. Fold in a few tablespoons of pastry cream if you want a lighter texture (optional).

Assemble almond-topped pastries: If you want an almond-style variation, slice cooled éclairs or puff pastry (if making croissants separately) and spread almond filling inside or on top. Sprinkle 1/4 cup sliced almonds on top and bake briefly (350°F /175°C for 8–10 minutes) until almonds are golden and paste warmed—watch carefully so they don't burn.

Finish: Dust with 2 tbs powdered sugar and brush with warmed apricot jam (heat 1/4 cup apricot jam with a teaspoon of water) for shine if desired. Top with fresh berries (1/2 cup total) for a fruit variation.

Serve: Arrange éclairs and almond pastries on a platter. Best served chilled or at cool room temperature. If using fruit, add just before serving to prevent sogginess.

Store: Refrigerate filled pastries in an airtight container up to 48 hours. If unfilled, choux can be stored in a zip-top bag at room temperature for 1–2 days or frozen for up to 1 month. Thaw and re-crisp in a 350°F oven for 5–7 minutes before filling.