The next step in eclair preparation is finishing – so that they can be given their own flavors and garnishes and can be sold. We finish all of our eclairs by hand every morning and sell them fresh every day.
To finish an eclair, we first begin by refreshing the pâte à choux shells in the oven for a few minutes, to crisp them back up in case they have lost any of their delicate texture. Next, each shell gets filled with a richly flavored cream, on each side and in the middle. It’s important to us that there is a sufficient amount of cream in each section of the eclair – we like them the best when they are very full and very fat.
After the eclairs have been filled, we finish them with either a fondant icing or glacage, which evenly enrobes the top half of the pastry. This look can be achieved by using a paddle to glaze the eclairs or by using the dipping method – both are widely used. Once they are glazed, we can finally move on to the last step – garnishing each eclair to give them their finishing touches!