Tim Chin is a professional cook and writer who has contributed to Serious Eats and America’s Test Kitchen. A graduate of The International Culinary Center, Tim has cooked at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and BiSq.

Tim Chin

Is there a more iconic patisserie item than an éclair? Elegant, refined, and infinitely customizable, these glazed, cream-filled confections are a fundamental application for <a href="https://www.chefsteps.com/recipes/choux-pastry">pâte à choux</a>.For crack-free, consistent results, we’re pulling out all the pastry chef hacks: piping techniques, pre-treating the piped choux, customizable glazes, and a whole roster of options for the creamy filling.The result is a masterclass in choux architecture: a crisp, light-as-air shell, a rich, silky filling, and a snatched, picture-perfect top.

Perfect Éclairs