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Classic Eclair Recipe (VIDEO)

You haven’t enjoyed an eclair until you’ve tried a fresh homemade eclair filled to the brim with pastry cream and topped with chocolate ganache. Watch the video tutorial and you will master this eclairs recipe in no time.

Classic Homemade Eclairs

This post may contain affiliate links. Read my disclosure policy.

Learn how to make classic “choux pastry” (the same pastry used for cream puffs) and a decadent vanilla bean pastry cream that will have you licking the spoon and the bowl.

We have included Amazon affiliate links for tools used to make this recipe.

Classic Eclairs Recipe:

Eclairs are best eaten the day they are made, but I do love that they can be fully assembled a day ahead.

Classic Eclairs Recipe

Tools for Making Eclairs:

Pro Tips for Making Pastry Cream:

Pastry cream relies on corn starch and egg yolks to thicken and the end result is incredibly smooth – like a decadent vanilla pudding. Mixing the softened butter is the secret to the amazing texture – don’t skip it!

  • Pastry cream can be made a day ahead which is perfect for holiday entertaining.
  • You can substitute the real vanilla bean for vanilla extract (see recipe notes)

Ingredients for Vanilla Pastry Cream

Pastry Cream will thicken as it cools and to loosen it up for piping, whisk until smooth.

A half eaten Eclair

What is Choux Pastry?

Choux dough is a classic pastry made with super simple ingredients (milk, water, eggs, flour, butter, sugar and salt). It is a soft dough that gets piped onto a baking sheet.

Getting the baking temperature right is the key to success. Starting the oven at 425˚F allows the pastry to rise beautifully, creating a hollow center for the filling. Choux pastry is then baked at a lower temperature to dry out the center.

Choux Pastry Ingredients

Learn How to Make Eclairs:

I’m so embarrassed that (due to my occasionally shaky hands), my eclairs looked mildly inappropriate when piped. I only realized it after the fact and I couldn’t stop laughing. And for those of you who never would have noticed otherwise, I am doubly embarrassed!

 

How Make Eclairs with choux paste, pastry cream and chocolate glaze

Watch Natasha Make Eclairs:

More French Desserts:

Classic Eclair Recipe

4.87 from 105 votes
Prep Time: 40 minutes
Cook Time: 50 minutes
Custard Cooling Time: 30 minutes
Total Time: 2 hours

You haven't enjoyed an Eclair until you've tried a fresh homemade eclair! Learn how to make Eclairs with choux pastry, pastry cream and chocolate glaze.

Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $10-$15
Keyword: Eclair, Eclairs Recipe
Cuisine: French
Course: Dessert
Calories: 241 kcal
Servings: 18 eclairs

Ingredients

Ingredients for Choux Pastry:

  • 1/2 cup water
  • 1/2 cup whole milk
  • 8 Tbsp unsalted butter
  • 1 tsp granulated sugar
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 4 large eggs

Ingredients for Pastry Cream:

  • 2 cups whole milk
  • 1/2 vanilla bean, split lengthwise and scraped (or 2 tsp vanilla extract)
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 pinch salt
  • 4 large egg yolks
  • 4 Tbsp unsalted butter room temperature

For the Chocolate Glaze:

Instructions

How to Make Choux Pastry

  1. In a Medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.

  2. One flour is incorporated, place back over medium heat about 1 1/2 to 2 minutes stirring constantly (to release extra moisture and partially cook flour), or until dough comes together into a smooth ball and a thin film forms on bottom of pan.

  3. Transfer to a large mixing bowl and beat using an electric hand mixer on medium speed for 1 minute to cool the mixture slightly. Add 4 eggs, 1 at a time, allowing each egg to fully incorporate between additions. Beat until dough is smooth and forms a thick ribbon when pulled up. 

  4. Pipe eclairs over baking sheet lined with silicone using a 1/2” round tip. Pipe 18-20 (4” long and 3/4” wide) strips, keeping them 1 1/2" apart.

  5. Bake at 425˚F for 10 minutes. Without opening oven, reduce temp to 325˚F and, bake 30 minutes longer or until golden brown. Transfer to wire rack to cool while making pastry cream.

How to Make Pastry Cream:

  1. In a medium saucepan bring 2 cups milk, vanilla bean and scraped seeds just to a boil, stirring to prevent film from forming.

  2. In a separate large bowl, whisk together 3/4 cup sugar, 1/4 cup corn starch and pinch of salt. Add 4 egg yolks and whisk until smooth, creamy and lightened in color - it takes a couple of minutes but it will get there. 

  3. Gradually (so the eggs don't curdle), while whisking constantly, add hot milk in a steady stream until all of it is incorporated. Pour mixture back into saucepan and bring to a boil while whisking constantly then whisk another 30 seconds until mixture is thick and pudding-like in consistency.

  4. Transfer pastry cream to a medium bowl (whisk in 2 tsp vanilla extract if using). Cut butter into pieces and quickly whisk into the custard until fully incorporated Cover with plastic directly over the surface of the cream, let it cool slightly then refrigerate 30 minutes or until cool. 

  5. With a small pastry tip, poke 2-3 holes through the bottom of each cooled pastry. Pipe cream inside, scraping off excess. Refrigerate eclairs while making chocolate glaze.

How to Make Chocolate Glaze:

  1. Place 4 oz of chocolate chips into a small heat-safe bowl. 

  2. Heat 1/2 cup heavy whipping cream (in a saucepan or microwave) until it is just at a simmer then remove from heat and pour over chocolate chips. Let rest 2 minutes then whisk from the center outwards until smooth sauce forms. 

  3. Dip the top half of filled and chilled eclairs into the chocolate sauce, allowing excess to drip off.

Recipe Notes

*4 oz chocolate chips by weight or 2/3 cup by volume. 

Nutrition Facts
Classic Eclair Recipe
Amount Per Serving
Calories 241 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 115mg38%
Sodium 71mg3%
Potassium 112mg3%
Carbohydrates 20g7%
Sugar 12g13%
Protein 4g8%
Vitamin A 505IU10%
Calcium 61mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Homemade Chocolate Glazed Eclairs

Now go forth and conquer homemade eclairs!

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Marilyn DeQuarto
    April 19, 2021

    All of your recipes are fantastic!!! I made your baklava it came out so good I was asked to make it 2 more times. Keep the recipes coming.

    Reply

    • Natashas Kitchen
      April 19, 2021

      That’s so great, Marilyn! It sounds like you have a new favorite!

      Reply

  • Alaia
    April 16, 2021

    Hi Natasha! Thanks for the recipe. It looks amazing and I bet it tastes better! I have a question, for the choux pastry dough do I put the saucepan over low, medium, or high heat?

    Reply

    • Natashas Kitchen
      April 19, 2021

      Hi Alaia, medium heat. We have it listed in step one and two. I hope that helps.

      Reply

  • Connie Green
    April 15, 2021

    My mother made us chocolate eclairs starting in the 50’s as a treat. The only differences is that she used 18% cream (whipped with a little sugar and vanilla). The chocolate was made with powdered cocoa.

    Reply

    • Natasha's Kitchen
      April 15, 2021

      Sounds good too! Thanks for sharing that with us, I’m sure the recipe was delicious.

      Reply

    • Alaia
      April 16, 2021

      Hi Natasha! Thanks for the recipe. It looks amazing and I bet it tastes better! I have a question, for the choux pastry dough do I put the saucepan over low, medium, or high heat?

      Reply

      • Natashas Kitchen
        April 16, 2021

        Hi Alaia, we have that written into step one and two. “One flour is incorporated, place back over medium heat about 1 1/2 to 2 minutes stirring constantly”

        Reply

  • Leah Bertrand
    April 4, 2021

    Absolutely perfect eclairs! Only thing was you gotta watch them in the oven because it may just be me, but I put them 10 mins at 425, but then at 325 they were completely done after 10 minutes!

    Reply

    • Natasha
      April 4, 2021

      Also, make sure to bake them on conventional bake mode (not convection)

      Reply

  • Nikki
    March 29, 2021

    I made these about a month ago and they were absolutely amazing. My whole family loved them. However, my brother recently became dairy free and his birthday is coming up and I was wondering if it would be possible to swap out the milk for a dairy free option as well as the butter with a vegan butter and still get amazing results?

    Reply

    • Natashas Kitchen
      March 29, 2021

      Hi Nikki, I haven’t personally tested that but someone else commented and shared this “I made this dairy-free..I used almond milk and plant base butter..they turned out perfect!!” I hope this is helpful!

      Reply

  • Saketh Malyala
    March 26, 2021

    My eclairs did not fully puff up, so that may be an issue with the dough. However overall, they were amazing. The pastry cream was INSANE! so sweet, creamy, and velvety. i will definitely be using that recipe again.

    Reply

    • Natashas Kitchen
      March 27, 2021

      Hi Saketh, If they come out of the oven too early, they can go flat. Also, if they are piped too wide, they can flatten.

      Reply

  • Lisa Guddemi
    March 25, 2021

    I made these for a family gathering and everyone loved them. I thought they tasted great and recipe was so easy to follow! My only question is Can you freeze these ? Do they hold up well? Thanks!

    Reply

    • Natashas Kitchen
      March 25, 2021

      Hi Lisa, Filled and glazed eclairs can last for up to 4 days in the freezer (maybe even longer, but the eclairs will continue to lose freshness with time). I haven’t tried this, but I read that it’s best not to freeze eclairs.

      Reply

  • Valerie
    March 19, 2021

    I used this recipe to bake eclairs for the very first time. I took them to a dinner party with some serious foodies and a seasoned German chef in attendance. The table fell silent as people took a bite…followed by moans of enjoyment. The chef, who always gives me constructive feedback, said he couldn’t tell me anything to improve on. He loved it!! My one problem was that I didn’t bring enough for everyone to have two. Thanks so much for this recipe!

    Reply

    • Natashas Kitchen
      March 20, 2021

      Wow! That’s so great!! Thank you so much for sharing that wonderful review with me. I’m glad you all enjoyed it!

      Reply

  • Honey
    March 18, 2021

    I made these today. I didn’t know pastry cream was so easy!!! Thank you. The video was so helpful.
    Also took half the dough and made cream puffs 1/2 with vanilla and 1/2 with chocolate stabilized whipping cream. Delicious!!!! Can’t wait to try another of your wonderful deserts.

    Reply

    • Natasha's Kitchen
      March 18, 2021

      Glad you enjoyed this recipe, Honey! I hope you’ll love all the recipes that you will try.

      Reply

  • Despoina
    March 15, 2021

    These are great! So yummy 🙂

    Reply

    • Natasha's Kitchen
      March 15, 2021

      Thank you! Glad you enjoyed it.

      Reply

  • Geneva
    March 8, 2021

    Next time i will add less sugar, because in my opinion it’s a little bit too sweet. Also i ended up with lumps in my cream and since i add sifted flour in the moment when egg yolks and sugar are already combined it’s always smooth.

    Reply

    • Natashas Kitchen
      March 8, 2021

      Thank you so much for sharing that with me.

      Reply

  • Anna Ceretti
    March 6, 2021

    The zeppole look so good, I didn’t know that it’s the same recipe fir cream puffs. Although I must say my recipe does not have butter.
    Thank you I will try them

    Reply

    • Natashas Kitchen
      March 6, 2021

      I hope you enjoyed this recipe, Anna!

      Reply

  • Norma Logan
    March 6, 2021

    Good morning my eclairs did not come out like yours but I think my pan was to got and my flour was still moist. I will give it another try. With the pudding and choc. They will be great .

    Reply

    • Natashas Kitchen
      March 6, 2021

      I hope you give it a nother go and love it!

      Reply

      • Ayman
        March 7, 2021

        Hands down the best eclair I’ve had. My only comment is on the 30 mins bake at 325. My eclairs were done after only few mins of the 325 bake, maybe 5 or 6mins in. I don’t think I missed anything, but any input is appreciated.

        Reply

        • Natasha's Kitchen
          March 7, 2021

          Thank you for your awesome review and suggestion, we appreciate it!

          Reply

  • Akira
    March 5, 2021

    hi . How do you avoid that soft dough inside of shells after baking?

    Reply

    • Natasha
      March 5, 2021

      Hi Akira, I haven’t found that to be a problem. Make sure to bake long enough and also avoid piping them too wide.

      Reply

  • natasha
    March 3, 2021

    These are so good! Feel so fat tho lol

    Reply

    • Natasha
      March 3, 2021

      Aren’t thy irresistible. I have the same issue over here! Wait until you try our newest recipe for Zeppole that we are posting Friday. Those are even more dangerous and they use the same dough – so easy!

      Reply

  • Julie
    February 28, 2021

    Hi Natasha,
    I love this recipe and was wondering how I could adjust it for a savory (cheese) 🙂 application without a filling.

    Reply

    • Natasha's Kitchen
      February 28, 2021

      Thanks, Julie! I haven’t tested that yet to advise but I think it’s worth experimenting with. It could be delicious! Please share with us how it goes if you do an experiment.

      Reply

  • Sarah Beth Morales
    February 27, 2021

    My 8 year old son, Jake, helped me make this. It was fun and it came out great. Thank you!

    Reply

    • Natasha's Kitchen
      March 1, 2021

      That’s a nice bonding moment with your son. I’m glad you had fun together while making this recipe!

      Reply

  • Mary Jane Moritz
    February 27, 2021

    So sad. Mine did put puff up very much, therefore not hollow. The pastry cream is good. I will still dip in chocolate and use as a dip stick into the pastry cream.

    Reply

    • Natashas Kitchen
      February 27, 2021

      Hi Mary Jane, I would highly suggest watching the video if you haven’t already to see where your results started to change or differ from the method I shared here. Also, the eclairs will have trouble rising if they are piped too wide so be sure to stay in size parameters listed (that was an issue I ran into while working with choux pastry and had to bake longer for the rise on wider pastries). I hope that helps! I didn’t have any issues with thickening on the cream but I highly recommend checking measurements and be sure to measure dry and wet ingredients correctly since the wrong proportions can definitely affect the setting time.

      Reply

  • Lee Pearson
    February 25, 2021

    Omg these turned out delicious. And perfect.

    Reply

    • Natasha's Kitchen
      February 25, 2021

      Hi Lee, I’m glad you liked it!

      Reply

  • Susan Davis
    February 21, 2021

    the ganache was way too watery! 🙁 the recipe for everything else was great

    Reply

    • Natasha's Kitchen
      February 21, 2021

      Hi Susan, it should not be too watery, could it be that the measurements were not correctly followed? I recommend checking out my video on How to Measure Ingredients.

      Reply

  • Jess
    February 20, 2021

    These came out amazing!

    Reply

  • Lynette
    February 20, 2021

    I’ve made these so many times now! They are a family favourite! Love love love them! Thanks for the great recipe.

    Reply

    • Natashas Kitchen
      February 20, 2021

      That is the best when the family loves what we moms make. That’s so great!

      Reply

  • Lynn Aiga-Webb
    February 20, 2021

    These are fantastic!!
    I made them and everyone loved these! I saved three of these for our lunches the next day and my boys were SO HAPPY!! they tasted even better the next day. Thanks Natasha!!

    Reply

    • Natashas Kitchen
      February 20, 2021

      You’re welcome! I’m so happy you enjoyed it, Lynn!

      Reply

  • Hailey Hendricks
    February 19, 2021

    I have tried these eclairs a number of times. The taste of them is magnificent however, I’ve never gotten them to rise probably. If they puff up on the top the bottoms will fold inside itself. The inside doesn’t hollow out or anything either. Any idea why this is happening?

    Reply

    • Natasha
      February 21, 2021

      Hi Hailey, it may be that you are piping them too large/ wide. I had that happen before when I tried making them too big.

      Reply

  • Aiyana
    February 12, 2021

    I did this and the obly thing that didn’t go well was them rising but they taste great!

    Reply

    • Natashas Kitchen
      February 12, 2021

      I’m so happy you enjoyed this, Aiyana. If they come out of the oven too early, they can go flat. Also, if they are piped too wide, they can flatten.

      Reply

  • olive
    February 5, 2021

    great recipe! i had a little extra pastry cream left over. i was wondering how long i can keep it if its in a airtight container i the fridge

    Reply

    • Natasha's Kitchen
      February 5, 2021

      Hi Olive, I haven’t tried storing the cream for more than 2 days.

      Reply

    • Larry
      February 7, 2021

      Yes 2% milk works, that all I use

      Reply

  • Zaib Saeed
    February 4, 2021

    Hi Natasha , hope you are well . Made these eclairs today and they turned out excellent ! Only change i made is that i filled them with whipped cream and they were decadent . Love all your recipes !! Thank you for the amazing recipes

    Reply

    • Natashas Kitchen
      February 4, 2021

      You’re welcome, Zaib! I’m so glad you enjoyed this recipe.

      Reply

  • Remya
    February 4, 2021

    Hi Natasha, I tried making Eclairs with your recipe couple times now! So tasty and yum! But for the outer/top layer is crinkled when it comes out of the oven for some reason, in your photos it looks so smooth, any tips on achieving that kind of result? Thanks in advance!

    Reply

    • Natashas Kitchen
      February 5, 2021

      Hi Remya, it’s hard to say what happened without being there. I would double-check nothing was missed in both the ingredient and recipe steps. This post on measuring has come in hand many times.

      Reply

  • marjan
    February 4, 2021

    Hello, Natasha, I want to make those eclairs, can you please give me in grams?
    and if e eclairs are refrigerated for a day, won’t the eclir be soft? do you advise me to make a day in advance or not? thinks

    Reply

    • Natashas Kitchen
      February 4, 2021

      If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.

      Reply

    • amy
      February 5, 2021

      i used google to convert to grams, if you refrigerate it for a day it will be a little softer. they’re always better fresh out of the oven

      Reply

  • Lexie
    February 2, 2021

    Yum- I want a dozen of those eclairs to go… Just have a question for you- do you use a fan forced or convection oven- if so what are the temperatures for a fan forced oven to make these eclairs?

    Reply

    • Natasha
      February 3, 2021

      Hi Lexie, I have only tested these in a conventional electric oven. I haven’t tested these in a convection oven so I can’t advise.

      Reply

  • Sabrina
    February 2, 2021

    Hi Natasha! I’ve just tried this recipe and I’m sooo happy with how the eclairs turned out🥰 it’s my first time making eclairs so I wasn’t too confident with how the pastry was gonna come out, since I’ve read about how it might deflate, but mine rose really nicely😊 the pastry cream wasn’t enough though, so I recommend doubling it :)) my family loved the eclairs so much, it’s definitely a family favourite now, thanks Natasha❤️

    Reply

    • Natashas Kitchen
      February 2, 2021

      I’m so happy you loved this recipe! Thank you so much for the fantastic review and your encouraging words, Sabrina. I am smiling big reading your comment

      Reply

  • Sabrina
    February 2, 2021

    Hi Natasha! I’ve just tried this recipe and I’m sooooo happy with how the eclairs turned out🥰 It’s my first time making eclairs so I wasn’t too confident with how the pastry was gonna come out, since I’ve read about how it might deflate, but mine rose really nicely😊 the pastry cream wasn’t enough though, so I recommend doubling it :)) my family loved the eclairs so much, it’s definitely a family favourite now, thanks Natasha❤️

    Reply

  • Daphne
    January 31, 2021

    These came out sooo well! Perfect recipe, thank you so much!

    Reply

    • Natasha's Kitchen
      February 1, 2021

      I’m glad to hear that, Daphne. Thanks for sharing that with me!

      Reply

  • Lacey
    January 31, 2021

    Hi Natasha!

    Love the recipe- just have a few questions:

    Do you use a 15 ml or 20 ml tbs for your recipes?

    Can I add some heavy whipped cream to the pastry cream to lighten it up a bit? Is that a good idea??

    Reply

    • Natasha
      February 1, 2021

      Hi Lacey, 15ml = 1 Tbsp and 5 ml = 1 tsp. The heavy whipping cream might more likely loosen the cream and make it a little runny. The flavor of it is pretty light and not overly sweet or heavy. It’s a very balanced pastry cream.

      Reply

      • Katerina
        February 2, 2021

        LOVE your recipes- however a little confused… In the recipe video, did you put 5 egg yolks in the pastry cream or 4? Thanks!!

        Reply

        • Natasha's Kitchen
          February 3, 2021

          Hi Katerina, I recommend following the recipe as we can update that but the video cannot be updated.

          Reply

  • Lacey
    January 31, 2021

    Hi Natasha!!!

    With the pastry cream, can I add some whipped heavy cream to loosen it up a bit? Just interested to know.

    Reply

    • Natasha's Kitchen
      January 31, 2021

      Hi Lacey, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Moi
    January 30, 2021

    Hi natasha, can I use 2 percent milk instead of whole milk. If not what wud happen. I’m making them tmmrw and I need to know if I can make them with two percent or not!
    Thank you so much love all your recipies!!

    Reply

    • Natasha's Kitchen
      February 1, 2021

      Hi Moi, I haven’t tried that yet to advise but I imagine that will work too. If you do try it, please share with us how it goes.

      Reply

    • Larry
      February 7, 2021

      Yes 2% milk works, that all I use

      Reply

  • Serena
    January 29, 2021

    Those were a huge success and I’m wondering if i wish to make the pastry chocolate cream how much cocoa should i add without altering the smooth texture

    Reply

    • Natashas Kitchen
      January 29, 2021

      Hi Serena, that is a great question and I haven’t tested that to advise. I imagine some cocoa in the cream would work but baking being a science I don’t know what you would need to change. If you experiment, please let me know how you like that.

      Reply

  • Veronica
    January 29, 2021

    Hello! Mine deflated for some reason. Any tips? Thank!!!

    Reply

    • Natasha's Kitchen
      January 29, 2021

      Hi Veronica, if they come out of the oven too early, they can go flat. Also, if they are piped too wide they can flatten.

      Reply

      • Sandinunio
        January 30, 2021

        Yup that’s just happened to mine but it didn’t matter to my husband they were awesome just like you, I was tired of making same old same old eclairs yours were much better. Thanks for sharing your hard work.

        Reply

  • aliohman.com
    January 24, 2021

    Wow Natasha. Just wow. THESE ARE AMAZING!!! I made them today for a second time and they were delicious! Thank you for sharing your recipes with us. 😊

    Reply

    • Natashas Kitchen
      January 25, 2021

      You’re welcome! I’m so glad you enjoyed this recipe!

      Reply

  • sasha
    January 18, 2021

    these were amazing! i used gluten-free flour and they still worked perfectly. the recipe didn’t make quite enough pastry cream, so i recommend doubling that. delicious!

    Reply

    • Natashas Kitchen
      January 18, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Nadeeka
    January 18, 2021

    Perfect recipe

    Reply

  • Beth
    January 17, 2021

    Hi! How long will just the cream filling last in the freezer?

    Reply

    • Natashas Kitchen
      January 18, 2021

      Hi Beth, Filled and glazed eclairs can last for up to 4 days in the freezer (maybe even longer, but the eclairs will continue to lose freshness with time). I haven’t tried this but I read that it’s best not to freeze eclairs.

      Reply

  • Me
    January 12, 2021

    How long will the eclairs last in the fridge or freezer?

    Reply

    • Natasha's Kitchen
      January 12, 2021

      Filled and glazed eclairs can last for up to 4 days in the freezer (maybe even longer, but the eclairs will continue to lose freshness with time)

      Reply

  • N
    January 12, 2021

    Can I make the eclair dairy-free? Will it still work??

    Reply

    • Natasha's Kitchen
      January 12, 2021

      Hello there N, I haven’t personally tested that but someone else commented and shared this “I made this dairy-free..I used almond milk and plant base butter..they turned out perfect!!”

      Reply

      • ANGELA
        January 27, 2021

        You could omit the milk and use only water.

        Reply

  • Archana
    January 12, 2021

    Hi Natasha,
    I followed your chocolate eclair recipe, the eclairs did rise in the oven . But, they are flat and not hollow. What might have gone wrong?
    Thanks

    Reply

    • Natashas Kitchen
      January 12, 2021

      Hi Archana, sorry to hear these didn’t work out; if they come out of the oven too early, they can go flat. Also, if they are piped too wide, they can flatten.

      Reply

    • Angela
      January 27, 2021

      Your oven has to be 450 degrees initially, or eclair puffs will not rise. Also, we’re your eggs jumbo….if so, too much egg would cause them to flatten

      Reply

  • Me
    January 11, 2021

    Can I make the eclair dairy-free?

    Reply

    • Natasha's Kitchen
      January 12, 2021

      Hi there, I haven’t personally tested that but someone else commented and shared this “I made this dairy-free..I used almond milk and plant base butter..they turned out perfect!!”

      Reply

      • Me
        January 12, 2021

        Thanks so much

        Reply

  • Arielle
    January 8, 2021

    I made this twice already. Absolutely amazing! My parents both loooooved it! That’s because they love whipped cream haha. It was so good that we couldn’t stop eating them!
    We refrigerated them and were just as good the next day. (Not that we had many leftovers)
    Thank you so much for this recipe, Natasha!
    Would you mind doing a recipe on chocolate tarts?

    Reply

    • Natashas Kitchen
      January 9, 2021

      I’m so happy to hear that! Thank you for sharing your great review and suggestion, Arielle!

      Reply

  • Gordon Ramsey
    January 6, 2021

    When I popped these baddies out of the oven, they were very soft and spongy. Do you happen to know why the outer shell was not hard and crispy?

    Reply

    • Natasha
      January 7, 2021

      Hi, could you be in a high humidity area? If not, they normally should dry as they cool and rest.

      Reply

  • SJ
    January 6, 2021

    Hi Natasha, I tried making the pastry filling yesterday but it turned out really runny and just oozed out of the pastry. Not sure what went wrong. Any thoughts?

    Reply

    • Natashas Kitchen
      January 7, 2021

      Thank you for sharing that with me. We have tips in the recipe and comments that should help with the filling being runny. I’m also more than happy to troubleshoot.

      Reply

  • Tanaya Gupta
    January 5, 2021

    Tried it, made it and loved it. Thankyou for the recipe. I only had to add one extra egg to get the consistency you mentioned and it turned out perfect.

    Reply

    • Natashas Kitchen
      January 5, 2021

      I’m so happy that worked out, Tanaya! That’s so great!

      Reply

  • Jenn
    December 31, 2020

    Greetings from Poland! This is a great recipe! My boys and I love watching your videos and making your recipes!

    Reply

    • Natashas Kitchen
      December 31, 2020

      That’s just awesome! Thank you for sharing your wonderful review & for watching, Jenn!

      Reply

  • Justyna
    December 29, 2020

    Hello!Can I use this eclair filling to your donut recipe? would it be close to boston cream donuts? or should I use different filling,?

    Reply

    • Natashas Kitchen
      December 29, 2020

      Hi Justyna! I bet this would work great as a donut filling! If you experiment, I would love to know how you like that.

      Reply

  • R Decker
    December 22, 2020

    The pastries turned out great however there was not enough filling. Only enough to fill half. I had to make a second batch of filling.?? I’m 76 and.enjoy your recipes.

    Reply

    • Natasha's Kitchen
      December 23, 2020

      I’m glad you’re enjoying my recipes, thanks for sharing!

      Reply

  • Jason
    December 15, 2020

    Would it also be good to substitute shortening for butter when making the chouex pastry

    Reply

    • Natashas Kitchen
      December 15, 2020

      Hi Jason, I have not tested this with shortening, and with baking being such a science, I can’t advise that would work.

      Reply

  • Jason
    December 15, 2020

    Hey Natasha. Is it possible to substitute whipped cream to fill the eclairs?

    Reply

    • Natasha's Kitchen
      December 15, 2020

      I think the custard really elevates this recipe but if more whipped options are desired I may recommend trying this cream recipe here. I hope you love it! 🙂

      Reply

  • Sarajane Souza
    December 12, 2020

    Most of my Claire’s went flat when I took them out of the oven, do you know why does that? Is it my oven? Or the the High altitude?

    Reply

    • Natashas Kitchen
      December 12, 2020

      Hi Sarajane, if they come out of the oven too early, they can go flat so moving them may be the culprit. Also, if they are piped too wide they can flatten.

      Reply

    • Vera
      January 23, 2021

      Try leaving in the turned off oven to cool slightly before removing. This allows them to dry inside a little more
      Leaving the door slightly open. Then remove to wire rack

      Reply

  • Cass
    November 26, 2020

    Hi Natasha
    can I use whole wheat flour? it’s the only flour I have.

    Reply

    • Natasha's Kitchen
      November 26, 2020

      Hello Cass, I have not really tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Luba
    November 25, 2020

    Hello Natasha, thank you for sharing your wonderful recipes including this one. My daughter is a great fan of your chocolate chip cookies and now knows how to do them (almost) without my help, and I prefer these amazing eclairs. I have a question. I just purchased a silicone mat with piping patterns for eclairs: regular size (5″ long) on one side and mini size (3″ long) on the other. I wonder if I need to correct baking temperature and/or time when using it, since your recipe calls for 4″ eclairs. Going to try the mat tomorrow. :o) Thank you and Happy Thanksgiving to you and your family.

    Reply

    • Natashas Kitchen
      November 25, 2020

      HI Luba, I don’t think it should change by much but that’s great you found one with a form! That’s just awesome!

      Reply

  • Someone
    November 22, 2020

    can i use heavy whipping cream instead of whole milk?

    Reply

    • Natasha's Kitchen
      November 22, 2020

      Hi there, I have not tested this with just cream, so I cannot advise on this working with that. If you experiment I would love to know how you liked that.

      Reply

  • Frank
    November 10, 2020

    Hi Natasha, 18-20 Choux Pastry shells are a bit much for me. Can I half all of the ingredients for 9-10 pastry shells & get the same results?

    Reply

    • Natasha
      November 11, 2020

      Hi Frank, that should still work fine to cut everything in half and make half the recipe.

      Reply

  • Todd
    November 6, 2020

    I would be curious how to adapt the pastry cream recipe to use ground tapioca as the thickener instead of corn starch, or even arrow root.

    The eclairs turned out beautifully, even though I didn’t that “ribbon” as my choux remained quite thick in the end, they still puffed up beautifully, and where flakey tender.

    Reply

  • Audrey
    November 4, 2020

    Hi Natasha! Do you think that I can add diced strawberries to the pastry cream? Trying out a new pop of flavor! 🙂

    Reply

    • Natasha's Kitchen
      November 4, 2020

      Hello Audrey, I have not really tried that yet to advise but I think it’s worth experimenting with. If you try it, please share with us how it goes as we would also love to know.

      Reply

  • Olesea
    November 2, 2020

    Hi Natasha,
    Can I make these eclairs smaller in size? Will I need to decrease baking time?
    Thanks so much for all your recipes! Enjoying them a lot😋

    Reply

    • Natasha's Kitchen
      November 3, 2020

      Hello Olesea, I imagine that should work just fine however I have not tried it personally to advise of the baking time. You might have to do an experiment on that one.

      Reply

  • Katherine Parrish
    October 17, 2020

    Can I sub whole milk with regular milk or half and half in the eclairs and cream? I know I can use half and half for the ganache..Thanks!

    Reply

    • Natasha
      October 18, 2020

      Hi Katherine, I always recommend using the same ingredients as written in the recipe without modifications, especially if making it for the first time. The ganache will not form properly with half and half.

      Reply

  • Valerie
    October 8, 2020

    hey im going to make this for the 1st time in my life. would teflon be ok? also if i dont have vanilla beans do i boil the vanilla too?

    Reply

    • Natasha
      October 8, 2020

      Hi Valerie, a non-stick would be ok as long as you are not using a metal utensil to stir so you don’t scratch the pan. Vanilla extract will work. I have notes on that in the recipe card. I hope you love the eclairs recipe.

      Reply

  • Geneva
    October 5, 2020

    Hi Natasha! 🙂
    It’s sad for me to say that i ended up with lumps in cream 🙁 even tho i sieved it before adding butter, still lumps has formed again.. Could you tell me also how to make this cream a bit thicker? Thank You for an answer!

    Reply

    • Natasha
      October 5, 2020

      Hi Geneva, I highly recommend watching the video to see if something was different in your process or ingredients.

      Reply

  • Maricela
    October 4, 2020

    Hello Natasha, thank you so much for all your beautiful recipes 😊.
    I tried the chocolate eclairs tonight and I got 2 trays of 12 but 1 tray was beautiful baked and the other one was flat.
    I cooked them for 15min and then I swap them around. The one that was on the top tray and then I put it on the bottom it went flat!!😔

    Reply

    • Natashas Kitchen
      October 5, 2020

      Hi Maricela, if they come out of the oven too early, they can go flat so moving them may be the culprit. Also, if they are piped too wide they can flatten.

      Reply

  • Chloe
    September 4, 2020

    This is a great recipe! The choux pastry is light and doesn’t get soggy when you add the pastry cream. The pastry cream is decadent and smooth as well. I find that I need to make extra pastry cream because this recipe makes a lot of choux shells. I also add a little less heavy cream to the ganache because it turns out quite thin and doesn’t leave a opaque layer of chocolate on the eclair. Otherwise, this recipe is a complete success! Thank you for sharing this Natasha!

    Reply

    • Natashas Kitchen
      September 4, 2020

      Thank you so much for sharing that with me Chloe! I’m happy you’re enjoying this recipe!

      Reply

  • Mili
    September 2, 2020

    HI Natasha! I will make try this recipe today. I saw people use only water for the dough. Is it a big difference ? Thank you
    Love your videos

    Reply

    • Natasha
      September 3, 2020

      Hi Mili, I haven’t tested it that way so I can’t speak to that.

      Reply

      • Mili
        September 4, 2020

        Hi Natasha,
        I made them following your recipe Best Eclairs ever!!!! I will make them again Saturday for a French night dinner.
        Thank you so much

        Reply

        • Natashas Kitchen
          September 4, 2020

          Hi Mili, I’m so happy you enjoyed that. Thank you for sharing that with us!

          Reply

  • Zoe Brinner
    August 27, 2020

    These were absolutely perfect! I will never use another recipe again! Also, a fabulous tutorial video. All around incredible!

    Reply

    • Natasha's Kitchen
      August 27, 2020

      Fantastic! I’m so happy to know that you loved this recipe, Zoe. Thanks for your good comments!

      Reply

  • Nardine
    August 19, 2020

    Hi, i was wondering whether all the ingredients have to be at room temperature? Also, do i have to use the silicone liner, or can i just use baking paper?

    Reply

    • Natashas Kitchen
      August 20, 2020

      Hi Nardine, the ingredients we listed as (at room temperate) are required to be at room temp to make this work. I hope that helps. The Baking paper should work! I recommend reading through the full recipe post.

      Reply

    • Natasha
      August 20, 2020

      Hi Nardine, I will always specify in the recipe card if specific ingredients need to be at room temperature. Also, parchment paper will work well.

      Reply

  • Janice
    August 16, 2020

    Do you have any suggestions on how to alter the recipe when making/baking them in higher elevation? I’ve tried them a couple of times and the shells come out soft and sponge like with little puffing at all. Thanks!

    Reply

    • Natasha's Kitchen
      August 16, 2020

      Hi Janice, I hope this High-Altitude baking post can help.

      Reply

      • Janice
        August 18, 2020

        Thank you so much! I will give it a try again this week making the suggested adjustments for baking in higher elevations.

        Reply

        • Natashas Kitchen
          August 18, 2020

          We look forward to your feedback Janice!

          Reply

  • Itzel
    August 14, 2020

    Just made these, and they smell delicious! (Waiting patiently for them to cool). The only problem is that they are flat 🙁 so I hope I am able to fill them somehow. I made no substitutions, and my oven is conventional. They puffed up beautifully during the first 10 minutes at 425, and when I checked on them after 15 minutes at 325, they had already gone flat. When you mention in the comments that this may be due to piping them too large, do you mean too wide, or too long? I don’t think the issue is underbaking since they deflated while baking and did not rise again once they had deflated. Thanks in advance for any advice for next time!

    Reply

    • Natasha
      August 17, 2020

      Hi Itzel, if they come out of the oven too early, they can go flat. Also, if they are piped too wide they can flatten.

      Reply

  • Kathryn L Sherwin
    August 12, 2020

    why aren’t getting any volume (lift) made the recipe twice

    Reply

    • Natashas Kitchen
      August 12, 2020

      Hi Kathryn, Flat eclairs are usually due to either piping them too large or underbaking. Some ovens run a little cooler so you might bake an extra 2 minutes next time. I hope that helps!

      Reply

  • Indra
    August 11, 2020

    My pastry came out flat from the oven. Where did I go wrong?
    After filling with the cream and topping with the chocolate they tasted delicious.
    Didn’t look like yours though!

    Reply

    • Natasha's Kitchen
      August 11, 2020

      Hi Indra, I’m glad it tasted well. Flat eclairs are usually due to either piping them too large or underbaking. Some ovens run a little cooler so you might bake an extra 2 minutes next time. I hope that helps!

      Reply

  • Shelby
    August 3, 2020

    These are so fun to make and super delicious too!! My batch made 15 eclairs, although I couldn’t just been a bit generous with my sizes. Four of mine fell so I couldn’t fill them- does anyone know the cause of that? Also, how do you store these? Otherwise- so AMAZING!! Thank you!

    Reply

    • Natashas Kitchen
      August 3, 2020

      I’m so happy you enjoyed this recipe, Shelby! Flat eclairs are usually due to either piping them too large or underbaking. Some ovens run a little cooler so you might bake an extra 2 minutes next time. I hope that helps!

      Reply

  • Samantha
    July 29, 2020

    Hi Natasha! Do you think using skim milk instead of whole would work for these eclairs? Thanks!

    Reply

    • Natashas Kitchen
      July 29, 2020

      Hi Samantha, I haven’t tested that with skim milk to advise. If you experiment, please let me know how you like that.

      Reply

      • Samantha
        July 30, 2020

        Used skim milk and they turned out AMAZING. That custard cream is seriously heavenly.

        Reply

        • Natasha's Kitchen
          July 31, 2020

          Love your short but sweet feedback. Thank you, Samantha!

          Reply

      • Cassia
        November 25, 2020

        I used almond milk and turned out perfectly fine! Best pastry cream

        Reply

  • Ava
    July 23, 2020

    Hi Natasha! Can you please recommend to me a Couple of dairy free desserts??

    Reply

  • Corbin
    July 22, 2020

    Best eclairs I’ve ever made, or tasted. Thanks for sharing your recipes!

    Reply

    • Natashas Kitchen
      July 22, 2020

      Sounds like you found a new favorite, Corbin! I’m so glad you enjoyed that!

      Reply

  • Joyce
    July 18, 2020

    Thank you for your videos and tutorials. You rock! I have been cooking for 60 years and I still learn things from you.
    I love your avocado salads and homemade dressings.
    Joyce

    Reply

    • Natashas Kitchen
      July 18, 2020

      I’m so inspired reading your review. Thank you!

      Reply

  • Amy
    July 13, 2020

    can u plz tell me what i can replace cornstarch with i dont have cornstarch or all purpose flour plz suggest natasha

    Reply

    • Natasha's Kitchen
      July 13, 2020

      Hi Amy, I haven’t tried any other substitute to advise sorry about that. If you do an experiment and try something else please share with us how it goes.

      Reply

  • Holly
    July 10, 2020

    My boyfriend and I made these today and while they don’t look as pretty as yours, they taste amazing. Thank you for the great recipe and the video tutorial. The video helped a lot!

    Reply

    • Natashas Kitchen
      July 10, 2020

      You’re welcome, Holly! I’m so glad our video was helpful!

      Reply

  • james
    July 5, 2020

    i made this but i cut the original pastry in half after they had cooled and then i dipped one half in the chocolate and piped swirls on the other half i thought it looked pretty neat.

    Reply

    • Natasha's Kitchen
      July 5, 2020

      So great to hear that you enjoyed making the eclair!

      Reply

  • Jessica
    June 29, 2020

    Hi there

    What size tip do you use? I know you mentioned 1/2 inch but do you have the number for the tip?

    Reply

  • Amirah
    June 25, 2020

    hii Natasha,

    Yseterday i tried making your wonderful eclair recipe and it turned out delicious. It was so tasty and I LOVE IT THANK YOU SO MUCH………

    Reply

    • Natashas Kitchen
      June 25, 2020

      You’re welcome Amirah! I’m so glad you enjoyed that!

      Reply

  • Ally
    June 23, 2020

    Hii Natasha

    Can I use salted butter instead?

    Reply

    • Natashas Kitchen
      June 23, 2020

      Hi Ally, we prefer it with unsalted butter but it may still work with salted. I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.

      Reply

      • Sorry, I don’t want to.
        July 22, 2020

        Yes, you can use salted butter instead. You just have to omit the salt from the recipe because for every stick of butter, you take out 1/4 of a teaspoon. This actually works perfectly with the recipe. It’s even a bit easier too.

        Reply

  • Amirah
    June 22, 2020

    Hii Natasha,

    can i use a medium size star tip to pipe the eclaires?

    Reply

    • Natasha
      June 22, 2020

      Hi Amirah, the medium-sized star would make them quite a bit smaller and they would fry faster. The large star works better but it’s worth experimenting if that is what you have on hand. I have even piped them out of a ziploc bag with the corner cut off and they still tasted great (although not pretty).

      Reply

      • Amirah
        April 17, 2021

        Hi! Just wanted to say my name is also Amirah. ( it is pronounced uh- mere-ah) 🙂

        Reply

        • Natashas Kitchen
          April 17, 2021

          Lovely name, Amirah!

          Reply

  • Sandra
    June 20, 2020

    Hello! I was wondering How I can heat the heavy whipping ? If I heat it in the microwave I am afraid it will turn into butter. Please help!

    Reply

    • Natasha
      June 22, 2020

      Hi Sandra, there is no heavy whipping cream in this recipe.

      Reply

      • Kathryn
        June 27, 2020

        I think Sandra is asking about the cream in the ganache? Sandra, I make ganache on the stove top. Good luck!

        Reply

  • Daniel
    June 20, 2020

    I love these eclairs!!!

    Reply

    • Natashas Kitchen
      June 20, 2020

      That’s so awesome! I’m happy you enjoyed that!

      Reply

  • Ranya
    June 19, 2020

    I tried making these today. They tasted really nice however, my eclairs were hollow for the bottom. Some of them.
    What could be the reason?
    Also, they were nice & soft but not crunchy enough on the outside.

    Reply

    • Natasha
      June 19, 2020

      Hi Ranya, could it be that they were piped wider or larger? In that case, they would need more baking time.

      Reply

  • Karen
    June 15, 2020

    I don’t have whole milk, just almond milk and heavy cream. Can I substitute the heavy cream for all instances of whole milk in this recipe? Thanks!

    Reply

    • Natasha's Kitchen
      June 16, 2020

      Hi Karen, I haven’t personally tested that but someone else commented and shared this “I made this dairy-free..I used almond milk and plant base butter..they turned out perfect!!”

      Reply

  • Kelly
    June 14, 2020

    Well I made them I had a hard time making the E Claire’s I had a hard time with the piping bag, my first time using one they came out small. I will try making them again with the proper piping bag so they will come out bigger

    Reply

    • Natasha's Kitchen
      June 14, 2020

      Sounds good Kelly. I hope you love it!

      Reply

  • Pascale Stark
    June 13, 2020

    I made these last week, and I have to say, these babies taste like heaven! It has been a while since I have eaten fresh and yummy Éclairs like these. I used to adore the ones made by Le pain Quotidien in Dubai and these ones taste equally yummy. In addition, I was able to make them lactose-free by using all lactose-free dairy products. Thank you so much Natasha for this great recipe!

    Reply

    • Natashas Kitchen
      June 13, 2020

      You’re welcome Pascale! I’m so glad you enjoyed this recipe!

      Reply

  • Daisy
    June 11, 2020

    Hi Νatasha! Sorry if this is a silly question, but I only have buttermilk at home as opposed to whole milk, do you think I could use that in the pastry dough and cream instead? Thanks!

    Reply

    • Natashas Kitchen
      June 12, 2020

      Hi Daisy, I have not tested this with buttermilk so I cannot advise on this working with that. If you experiment I would love to know how you liked that.

      Reply

  • Jessica Cooper
    June 7, 2020

    Hello, is there a substitute I could use instead of cornstarch, because while shopping at my local grocery shop, I couldn’t find any, sadly.

    Reply

    • Natasha's Kitchen
      June 7, 2020

      Hi Jessica, I haven’t tried any other substitute to advise sorry about that. If you do an experiment and try something else please share with us how it goes.

      Reply

    • salim
      August 20, 2020

      yes u could use gelatine or agar agar

      Reply

  • Anjali
    June 4, 2020

    Hi Natasha, can i store the pastry cream overnight or will it get too thick due to the cornstarch?

    Reply

    • Natasha's Kitchen
      June 4, 2020

      Hi Anjali, yes you can make the pastry cream a day ahead.

      Reply

  • Meg
    June 2, 2020

    First time making eclairs and they turned out great! We made them using dairy-free ingredients (allergy) and everything was perfect. Haven’t had one in years and I had forgotten how good they are!

    Reply

    • Natashas Kitchen
      June 2, 2020

      That’s just awesome Meg! I’m so glad you enjoyed it!

      Reply

  • Angelina
    May 31, 2020

    Hello! I heard that you could refrigerate the Choux pastry batter a few days in advance. Would you recommend this? Thanks!

    Reply

    • Natasha's Kitchen
      May 31, 2020

      Hi Angelina, You can make the shells inadvance and store in an airtight container. Ours haven’t lasted long enough to try that but I imagine a couple of days is fine in the fridge.

      Reply

  • Ellie Kladar
    May 30, 2020

    Hi! I haven’t made eclairs before and this recipe was my first attempt at them. 30 minutes at 325 was WAY too long. I had them in for about 10 and they were already brown and a few had started to flatten. Do you know why that could be?

    Reply

    • Natasha
      May 30, 2020

      Hi Ellie, make sure you are baking on conventional mode and not convection.

      Reply

  • Uniquely Melbe
    May 22, 2020

    I just tried your recipe. The flavor of the choux was delicious. I used large eggs like stated on your recipe but it made the dough too runny and they eclairs turned out flat. I’m thinking the egg to flour proportions were off. Would recommend medium eggs or more flour.

    Reply

    • Natashas Kitchen
      May 22, 2020

      We didn’t have that problem. Are you certain you used a large eggs and not extra-large eggs? Also, our post on measuring can help if you think dry ingredient measurements are off.

      Reply

      • salim
        August 20, 2020

        i think the idea is to use enough eggs to make a silky dough

        Reply

  • Rebekka
    May 21, 2020

    Hi Natasha.

    If I only want to make half the amount of eclairs (9), can I just divide all of the ingredients by 2?

    Reply

    • Natasha's Kitchen
      May 21, 2020

      Hi Rebekka, I haven’t tried that yet to advise but I imagine that should work. Please share with us how it goes if you give it a try!

      Reply

  • Genevieve St-Pierre
    May 19, 2020

    Hi, I want to make these, I have everything except for unsalted butter. I only have salted, will that be a problem?

    Reply

    • Natashas Kitchen
      May 19, 2020

      Hi Genevieve, we prefer it with unsalted butter but it may still work with salted. I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.

      Reply

  • Dinuki A
    May 18, 2020

    Hi! I tried your recipe today and it was absolutely delicious, received some positive comments from friends and fam.
    Thank You xx

    Reply

    • Natashas Kitchen
      May 18, 2020

      That’s just awesome! Thank you for that great feedback Dinuki!

      Reply

  • Meghety Foudoulian
    May 18, 2020

    I lovedddd making these eclairs. It was my first time but I had fun with them and they turned out so good!

    Reply

    • Natashas Kitchen
      May 18, 2020

      That’s just awesome!! Thank you for sharing your wonderful review!

      Reply

  • Ace
    May 15, 2020

    Hello, Natasha! May I ask how I could turn the pastry cream into a chocolate-flavored one? My husband is a super choco lover and requested for me to make these but with chocolate pastry cream. Can I just add melted chocolate at the end? Thank you!

    Reply

    • Natasha's Kitchen
      May 15, 2020

      Hello Ace, I honestly haven’t tried doing that yet to advise but I imagine that should work. Please share with us how it goes if you do an experiment.

      Reply

  • Kristin
    May 10, 2020

    I have tried Choux pastries several times in the past with no real success. I get they were underbaked as they never had any rise. I made these eclairs for my own Mother’s Day gift to me today! This time I overbooked them a bit! But that hardly mattered once they were filled with the delicious pastry cream and covered with chocolate ganache. They were YUM! I served with fresh strawberries. My husband and sons loved them!

    Reply

    • Natasha's Kitchen
      May 11, 2020

      Yay that is so great to hear, Kristin. I am so happy to know that it was successful and that everyone loved it!

      Reply

    • Neha Khan
      July 6, 2020

      Hi natasha, i am solo eater and i dont want to make them so many (in case they will not be good so it will be so much wastage)
      So can you please tell me proportions for smaller quantity? Thank you! I love your recipes!! I cant wait to try this one too.

      Reply

      • Natasha's Kitchen
        July 6, 2020

        Totally understand. While at the recipe you may click on “Jump to recipe” and click the number of serving to adjust the ingredients. I hope that helps.

        Reply

  • Wendy Whittington
    May 9, 2020

    Where do you get your vanilla beans? or how can I order some?

    Reply

    • Natashas Kitchen
      May 9, 2020

      Hi Wendy, we have notes in our recipe with a link to the exact vanilla beans. We use these beans here. I hope that helps.

      Reply

  • Gugu Simamane
    May 9, 2020

    Thanks so much for sharing the recipe, my family and I enjoyed these Éclairs. Was my first time making it and I must say they are the bomb dot-com.

    Reply

    • Natashas Kitchen
      May 9, 2020

      That’s just awesome!! Thank you for sharing your wonderful review Gugu!

      Reply

  • Zuzana
    April 26, 2020

    My French boyfriend wanted eclairs for his birthday and we were both very pleased with how they turned out. Thank you so much for the recipe.

    Reply

    • Natasha's Kitchen
      April 26, 2020

      Thanks for giving this recipe a try! So great to hear that you both enjoyed it.

      Reply

  • Katherine
    April 24, 2020

    Natasha,

    I’m really struggling with the pastry. We are a gluten free family and I have attempted this recipe twice using two different types of GF flour. Using your piping measurements they still come out flat and under cooked. I am at a loss. Any chance you can try making some GF eclairs and see if it works on your end? Would love to hear any recommendations you may have. Thank you

    Reply

    • Natashas Kitchen
      April 24, 2020

      Hi Katherin, I haven’t tested this with gluten-free flour. With baking being such a science it is hard to say what the culprit is when it comes to substitutions. Thank you for that suggestion, I’ll add it to my to-do list.

      Reply

      • Aminath Azha
        July 1, 2020

        Tried out this recipe, and choux pastry for the first time and it turned out absolutely delicious! The recipe is super easy to follow and it’s so quick and easy to make. Love your recipes cs they’re so easy to follow!

        Reply

        • Natashas Kitchen
          July 1, 2020

          I’m so happy you enjoyed that! Thank you for the wonderful review!

          Reply

    • Jenn
      October 25, 2020

      Hi Katherine,
      Try making them as cream puff size instead. GF flour is so dense sometimes it is just too heavy to rise. I am in Canada and am also GF. I have had amazing success with Natasha’s cream puff recipe using both Kinnikinnick flour (available online) and President’s Choice GF flour (only available in Canada I believe). Good luck!

      Reply

  • Ayesha
    April 18, 2020

    Hi, why did my shells deflate. Any tips to make them fluffy ?

    Reply

    • Natashas Kitchen
      April 18, 2020

      Hi Ayesha, flat eclairs are usually due to either piping them too large or underbaking. Some ovens run a little cooler so you might bake an extra 2 minutes next time. I hope that helps!

      Reply

  • Theresa
    April 15, 2020

    When I bake my eclairs they do not puff up very much and they fall flat when I take them out of the oven. I baked two pans at one time one above the other could that be the problem ?this is the second time making them the first time I baked one pan at a time the first pan baked perfect but I piped them to skinny so they were small.
    The second pan came out flat not sure if it was because they sat while the first pan was baking.

    Reply

    • Natashas Kitchen
      April 15, 2020

      Hi Theresa, Flat eclairs are usually due to either piping them too large or underbaking. Some ovens run a little cooler so you might bake an extra 2 minutes next time. I hope that helps!

      Reply

  • Sonal
    April 12, 2020

    Omg! First time for making Choux pastry and out of all the recipes and instructions on the net – these are the clearest and best I have found! Thanks so much and mine came out 👍🏼

    Reply

    • Natasha's Kitchen
      April 12, 2020

      So great to hear that you loved the end result!

      Reply

  • Maryna
    April 8, 2020

    These are THE BEST eclairs I have ever tasted! And instructions are easy and clear! Thank you!

    Reply

    • Natashas Kitchen
      April 8, 2020

      You’re welcome! I’m so glad you enjoyed this recipe!

      Reply

      • Seva
        April 13, 2020

        Hi Natasha, Thanks for great recipe. Just wondering how many grams are 8 tbs butter?

        Reply

        • Natashas Kitchen
          April 13, 2020

          Hi Seva, there are 113.4 gram in 8 Tbsp of butter

          Reply

  • Sajidah
    April 3, 2020

    This was my first time making eclairs and they were really good! My filling was a bit runny though so I added some more cornstarch, apart from that they were delishh!

    Reply

    • Natashas Kitchen
      April 3, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us! We have tips in the recipe and comments that should help with the filling being runny. I’m also more than happy to troubleshoot.

      Reply

  • Prasum Appuhamy
    March 31, 2020

    It was the best thing just one thing on the nutrition facts you forgot energy

    Reply

    • Natasha's Kitchen
      April 1, 2020

      Thanks for your feedback and suggestion!

      Reply

  • Amana
    March 22, 2020

    i was a bit reluctant to make it again after the 1st one failing miserably…but this was just perfect and tastes so good…. i was super excited when the dough turned out good… all in all loved it…thanks for the recipe 🙂

    Reply

    • Natasha's Kitchen
      March 23, 2020

      Yay great job! So glad that you’re happy with the end result.

      Reply

  • Britney
    March 18, 2020

    Absolutely delicious! I mean every part–the shell, the pastry cream and even the chocolate glaze (which I’m not a big chocolate fan) was INCREDIBLE! I seriously can’t stop eating them. This will be my go to recipe for eclairs. Watching the video first was very helpful. Thank you sharing your recipes!

    Reply

    • Natasha's Kitchen
      March 18, 2020

      What an awesome review! Thank you so much for sharing your experience with us, Britney. I’m so happy that you’re very satisfied with the end result!

      Reply

  • Natalie
    March 17, 2020

    Hi Natasha,
    You present such appetizing dishes and desserts which i try (with a sense of humor). Yesterday i followed your eclair recipe. They came out soo tasty!!. They tasted like the ones I buy from a fancy bakery! The only concern i had is that the pastery parts did not puff up enough so we ended up making eclair sandwiches!!!!:) and put the custard between 2 of the pasteries.
    How can i prevent them from flattening or rising more.

    Reply

    • Natashas Kitchen
      March 18, 2020

      Hi Natalie, Flat eclairs are usually due to either piping them too large or underbaking. Some ovens run a little cooler so you might bake an extra 2 minutes next time. I hope that helps!

      Reply

  • Jen
    March 12, 2020

    Help! Step 2 for the pastry cream is not going right. We’ve been whisking for a very long time and it’s still crumbly.

    Reply

    • Jen
      March 13, 2020

      We figured it out! There was too much cornstarch in our first try. Got it right the second try. Thank you!

      Reply

    • Natashas Kitchen
      March 13, 2020

      Hi Jen, I would highly suggest watching the video if you haven’t already to see where your results started to change or differ from the method I shared here. I didn’t have any issues with thickening on the cream but I highly recommend checking measurements and be sure to measure dry and wet ingredients correctly since the wrong proportions can definitely affect the setting time.

      Reply

  • Noelle
    February 27, 2020

    I made these last night and they are amazing!! One question: do I put the eclairs in the fridge after I put the chocolate on? Like if you are not eating them right then, should they be in the fridge?

    Reply

    • Natashas Kitchen
      February 27, 2020

      I’m so glad you enjoyed that Noelle! You can make the shells in advance and store them in an airtight container. Ours haven’t lasted long enough to try that but our readers have tried freezing them. I imagine a couple of days is fine in the fridge. I haven’t tried this but I read that it’s best not to freeze eclairs.

      Reply

  • Annie
    February 25, 2020

    My batter is chunky and runny! I stood and mixed at the stove on medium heat after I added the flour but it was never the same consistency. Any thought why?

    Reply

    • Natashas Kitchen
      February 25, 2020

      Hi Annie, I have not had that experience but I’d love to troubleshoot. Was anything altered in the recipe?

      Reply

  • Elizabeth
    February 24, 2020

    I made these and they were delicious and really fun to make! I made a ton of mistakes but they came out well! I really love your recipes!

    Reply

    • Natashas Kitchen
      February 24, 2020

      I’m so glad you enjoyed that!

      Reply

  • Krista Brimhall
    February 19, 2020

    Made these for the first time but I made them small creampuffs (round) instead of eclairs. I’ll never buy frozen creampuffs again. SO delicious! One suggestion; add “if using extract, wait until the last step to add”. I don’t know if it makes that much difference but I added the extract in step one. It was still amazing!

    Reply

    • Krista Brimhall
      February 19, 2020

      Correction…add vanilla in step 4

      Reply

    • Natashas Kitchen
      February 19, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Crystal L
    February 17, 2020

    These are delicious! I made them last night and they were way better than I expected!

    Reply

    • Natashas Kitchen
      February 17, 2020

      I’m so glad you enjoyed that Crystal!

      Reply

  • Marcia Anderson
    February 11, 2020

    I love eclairs, but my son is allergic to cocoa Are there any other type of ganches that I could try?? He can have some white chocolate.

    Reply

    • Natashas Kitchen
      February 11, 2020

      Hi Marcia, honestly, the sky is the limit with your ganache of choice. You can really get creative with toppings.

      Reply

  • JOSEPH
    February 11, 2020

    hi can I use goat milk ? cows milk and I do not agree

    Reply

    • Natashas Kitchen
      February 11, 2020

      Hi Joseph, I’ve looked through the comments and don’t see anyone trying it with goat milk. I have not either to advise. If you experiment however I would love to know how you like it.

      Reply

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