Keyed Into Hyatt
The Official Blog of Hyatt Hotels & Resorts

August 13, 2014
Food & Beverage, Our People, Park Hyatt

Master the Art of the Éclair

For those of you who didn’t know, Park Hyatt Masters of Food & Wine is a series of sophisticated culinary and beverage experiences hosted seasonally at all Park Hyatt locations. Through engaging and exciting events, residents and guests can interact with award-winning chefs, sommeliers, and specialists and learn how to make unique and delicious gourmet dishes!

PH Food & Wine


Chef MegTo celebrate all things Park Hyatt  with the  successful launch of the Luxury List Campaign, my colleagues and I got hands-on exposure to the MFW series and mastered the art of delicious gourmet éclairs in a very special mini Masters of Food & Wine event right here in our Chicago office. We were thrilled to have famed Pastry Chef Meg Galus from Park Hyatt Chicago’s NoMI come lead an éclair-making class.

While indulging on sweet treats, everyone learned how to make their own delicious gourmet éclairs, stuffing them with delicious lemon, vanilla or chocolate filling and decorating them with all sorts of amazing toppings. With Chef Meg’s special éclair recipe below, you too can learn how to master the art of the éclair at home!

PATE A CHOUX  (Éclair Paste)
Makes about 15 éclairs
125g (1/2c) water
125g (1/2c) milk
5g (3/4t) salt
5g (1t) sugar
110g (1 stick) butter
140g (1c) ap flour
200g (4ea) whole eggs, lightly whisked
Preheat oven to 350F
Bring the water, sugar, salt, milk, and butter to a boil
Turn off the heat and add the flour all at once
Turn the heat back on low and stir until the batter comes together in a ball, about 1 minute
Transfer to stand mixer with paddle attachment
Paddle on medium-low speed about 5 minutes
Slowly add the eggs, letting each addition incorporate fully before adding the next
The batter should be fairly firm but droop slightly when it is dropped on itself
Transfer to a piping bag with a medium-large round or french star tip
Pipe eclairs out onto baking sheet lined with parchment or silicone baking mat
Bake for about 30 minutes, until they are dry and very golden.  If you break one open, they should have a nice pocket and not be eggy inside
Let cool completely
Pastry Cream or Pudding
Lemon Curd
Chocolate Mousse
Icing or Frosting
Chocolate Glaze (1 part cream to 1 part chocolate – heat cream and whisk into chocolate)
Cake or Doughnut Glaze (milk or water whisked with powdered sugar to desired consistency)
Powdered Sugar
Once you’ve glazed your éclair, you can decorate with pretty much anything: nuts, chocolate shavings, candy, fresh berries, dried fruits, etc.

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