So are eclairs French? In a word: Oui. Eclairs are more French than a beret-wearing mime eating a baguette while falling off the Eiffel Tower. Eclairs have been around in France since at least 1860.

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We love brunch, but we love it even more in the spring, when sunlight flickers through the early buds and life vibrates with fresh starts. For any morning that could use a boost, savory eclairs offer ...

And not only that, but the resulting baked good is as light and golden and inviting, an unobtrusive foundation for whatever filling you choose. It’s simply miraculous. The dough is called pâte à choux ...

Two eclairs frosted with sugar sit on a plate with a green circle. - EltaMax99/Shutterstock No matter what the occasion, eclairs will always be a crowd-pleasing pastry dessert welcomed and embraced ...

Only a few simple ingredients are required to make choux pastry at home. Choux pastry can be used for éclairs as well as sweet and savory cream puffs like gougères. It's important to exercise patience ...

To prepare the cream-filled éclairs with whipped cream, start with the choux pastry. In a saucepan, pour the water and milk (1). Add sugar (2) and salt (3). Add the butter (4) and heat the mixture ...