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.
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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.
Tools for Making Eclairs:
- Large Piping Bag
- 1/2″ round piping tip or a 16mm open star tip
- Baking Sheet
- Silicone Liner or Parchment Paper
- Bismarck tip (or a small sharp tip like Ateco #16 or #352)
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)
Pastry Cream will thicken as it cools and to loosen it up for piping, whisk until smooth.
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.
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!
Watch Natasha Make Eclairs:
More French Desserts:
- Crepe Cake – the easiest 30 layer cake
- Easy Almond Croissants – French bakery copycat
- Raspberry Macarons – filled with raspberry cream
Classic Eclair Recipe
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.
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:
- 4 oz semi-sweet chocolate chips, *
- 1/2 cup heavy whipping cream
Instructions
How to Make Choux Pastry
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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.
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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.
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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.
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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.
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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:
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In a medium saucepan bring 2 cups milk, vanilla bean and scraped seeds just to a boil, stirring to prevent film from forming.
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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.
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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.
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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.
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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:
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Place 4 oz of chocolate chips into a small heat-safe bowl.
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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.
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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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Now go forth and conquer homemade eclairs!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I made this with my kids today. They wanted to try choux pastry after watching the British Baking Show. The whole family loved this recipe! Easy to follow directions for these first time choux bakers. These are the best eclairs I’ve had.
It sounds like you’re going to have a entire team of bakers over there, that’s just awesome, Laura! I’m so glad you all enjoyed these eclairs!
Do you use convection or conventional when making this recipe?
Hi Jamison. I use the regular baking mode, not convection.
Hi I tried this I’m im pretty good baker but min turned out really moist from the filler I was wondering if you had any tips to fix this
Hi Madi! The cream filling eventually makes the eclair soggy the longer it sits inside the pastry shell. If it was really moist from the beginning, could it be that the filler was too soft or the eclairs were not fully cooked on the inside?
This is the same as the one in the California Culinary Academy cookbook, except you have slightly different baking instructions, so that should tell people your recipes are pretty great!! I made 56 cream puffs with the recipe and filled them with a sweetened whipped cream flavored w/ coffee extract and vanilla bean paste which balanced out the coffee beautifully, giving little flecks that are reminiscent of ground coffee. Your glaze is simply perfect too! This is a winner. Period!! I’ve also made your individual pavlovas for a baby shower and they are perfect! I’ve been through culinary school but I’m always on the lookout for great recipes. And yours are some of my favorites!! Thanks Natasha. I love your videos too. I don’t want to see celebrities in the kitchen. It’s so much more relatable to see a mom who has amazing skill in the kitchen, and learn from your non-fussy, down to earth easy to understand instructions. I appreciate that you’ve got both weeknight family recipes as well as special occasion recipes. You’re the whole package! Five stars from this chef grandma! God bless you and your family.
Hi Paulette! Thank you so much. That’s wonderful. I’m glad you enjoy my recipes. God bless.
I am currently making this recipe, and I have to tell you how much I appreciate that you put the ingredient amounts into the instructions. It is so nice to just follow the directions straight through without having to scroll back and double check amounts!
I’m glad that it’s helpful, Kaelyn. Thank you! 🙂
Hi. Could I use caramel for the top instead of chocolate? Not big fan of chocolate…
Hi Liya, I think that would be fine. If you do an experiment, please update us on how you liked that version!
Made them again today! Awesome! Added edible gold leaf and raspberries! Amazing, never disappoints!
Great to hear that it was a success!
Making Eclairs, wondering if I can open the oven to check them?
It’s best not to, but if you feel they are getting close, it may be safe too. If you have an oven light, you can turn that on to peak through the oven glass also.
Turned out amazing! I love to bake, but had never made eclairs. I am 10 years old, and I owned a baking business, great recipe! Thanks so much Natasha! Also can I make the pastry cream ahead and leave in the fridge overnight?
That’s wonderful! You’re so very welcome. Yes, you can make the cream ahead and keep it in the refrigerator over night. 🙂
Hi Natasha
I was Wondering with the lined silicone do you have to do that?
This is my first time making them and i am child so dont really know what silicone to use
Hi Izzy! You could use a silicone mat on your baking sheet. That would be fine.
I want to make these but there are only 2 of us. I am in Cincinnati and our best bakery freezes them. They taste great. I will try and let you know. Thank you.
Hi Cindy, I have not frozen these but one of my readers mentioned that they “lost the wonderful texture with freezing.”
The pastry never did rise nor did it turn out very disappointing since we wasted all that better
Hi Jeffra! I’m sorry to hear that. Some tips to help troubleshoot. Look over the recipe again and my process to ensure you did not miss any steps. Be sure you are measuring your ingredients correctly by viewing the tutorial I provided the link to. Also, I recommend getting an internal oven thermometer to ensure your oven is heating correctly. Lastly, let your oven fully preheat before putting these in to bake. If the oven is not hot enough when you put them in or if you take them out too early, it could result in flat eclairs.
Made your eclairs last week with my grandkids! Made deliveries to family and friends who were shocked and awed by 1. an unannounced visit with a chocolate eclair handmade and 2. how delicious it was!
I’m hoping folks give this a try. Seriously the 8 year old made the choux pastry! None of them had piped anything before. They looked great and tasted even better! Thank you!
Love it! I’m so glad that your family enjoyed this recipe a lot.
Thank you for the great recipe I posted on my Instagram it turned out a success delicious and easy to follow instructions
I’m so glad it worked out, Myriam! If you tag #natashaskitchen I can see it too!
Hi! Can we freeze choux pastry? I have some left over from the churros.
Hi Zohra, uncooked choux pastry should be baked fresh straight away. I wouldn’t store the batter in the fridge or freezer. However, Filled and glazed eclairs can last for up to 4 days in the friedge (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.
Hello Natasha!
I’ve made these a million times now and they’re just fantastic. LOVE THEM. I just have a question, how long can we keep the eclairs (all assembled) in the fridge?
Hi Sarah! So glad you enjoy them. They are best within a couple of days, after that, they tend to get soggy.
Hi Natasha how are you. It’s me Ranuth. I made your eclairs for the second time. They were chocolate and vanilla heaven but I got two problems. When I took the shells out of the oven they were stable but as it rested it wrinkled and when I was piping the frosting I only was able to put a little in it. I was worried why they shrank bcoz yours were stable. I followed the exact recipe. Dunno what happened?
Hi Ranuth, I have found that eclairs can fall or deflate if they are piped too large. Also, make sure your oven is fully preheated. I check mine with an in-oven thermometer.
Oh I didn’t know. Thank you for the tip will try it soon. You always have the reasonable explanations. Thanks so much again ☺ 😍.
You’re very welcome! 🙂
Once the eclairs are complete, does the cream filling need to be refrigerated or is it stable enough to be left at room temperature?
I’m excited to try these; I had never made anything using choux pastry before I tried your cream puffs, but you made it so easy!
Hi Sheila, due to the ingredients it contains, pastry cream should always be refrigerated for safe consumption. I hope you love the eclairs!
when i fill my eclair they are fine untill i fill the second batch and the filling turns watery and kind of gets seperated and then whn i try to whip it again it turns to butter how do i keep it from seperating?
Hi Taylor? Did you make any substitutions? I would look over the steps again and make sure you did not miss anything. Also, the cream should be cooled down before you refrigerate and then it needs to refrigerate for about 30mis or more until it is cold, this allows it time to set well. I hope this helps.
Can we freeze the filling? if so ,how long? like a couple hours or days?
And even though i have not tried this recipe i am excited to try!
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.
Can you freeze the finished eclair? Mine turned out great and they taste devine. I had no trouble with the recipe and even made them smaller than you suggested.
Hi Barbara, I have tested that but have read it’s best not to freeze eclairs.
I am a data nerd so I need to ask. Why are the eclairs filled from the bottom instead of having the holes in the top so that the holes are covered by chocolate?
I don’t want to ruin things by simply trying to hide the holes.
Hi Tim, that is the classic way to fill and if you have excess frosting on top, it will be more difficult to coat and hide that with chocolate.
Thank you, I just needed to know why. (I’m just like that)
Why does the bottom burn, I have it on silicone baking sheet but still burns ?
I’ve never experienced burning before; they should be just golden on the bottom. I suspected either your oven runs very hot or maybe you were doing this in a confection setting.
My eclairs didn’t rise when I cooked them. I followed the directions exactly. Now I can’t put the cream in. Any ideas on what went wrong?
Hi Melissa, if the eclairs are too thin or too thick, they won’t rise properly in the oven which would make them difficult to fill. Also, check out our post on how to measure. I suspect something was off in the balance of chocolate to cream. Also, make sure to use heavy whipping cream.
Reply
This recipe was fantastic!! They were mouthwatering. Had a little trouble figuring out how much filling went in each, but turned out great in the end! Thank you!
That’s fantastic! Great to hear that you loved the end result. Thanks, Brandee.
Great recipe! They came out fabulously despite my poor piping skills.
Hi Gayle, I’m sure it will get better and better as you practice. Thanks for the review!
Hi Natasha,
I’m excited to try this recipe and have a couple questions. The first is do you have any adjustments for convention baking. The second is if using multiple pans that do not fit on one rack, what do you recommend? For cookies, I typically switch and rotate. From your directions, it doesn’t look like you want the oven opened.
Hi Gayle, I haven’t tested this with convection baking. I would probably bake one sheet at a time for them to rise properly. Opening the oven might hinder the rising process.
Why did my dough come out sticky to go in pipe bag ? Please help
Hi Amy, the dough should be sticky in the piping bag and that is normal. Watch the video tutorial above to see what the consistency is when adding to the piping bag. I hope that helps.
I’ve send pictures through mail. They’re nor as perfect but they were amazing 👏.
I’m glad you enjoyed this recipe!
Hi Natasha. I tried this out and they were superb. I loved it so much. Éclairs are one of my favorite french desserts. After I so this I was determined to make this. For the filling I couldn’t make the custard but instead I filled them with my grandma’s recipe for buttercream and I used baking Margarine instead of butter in the pastry. Both additions were successful. Love love love this. Next time I’m gonna double it. Merci beacoup Natasha. 🥰
That’s so great! It sounds like you have a new favorite, Ranuth!
Hi, Natasha! I love your recipes and have used plenty of them over the years. My son’s birthday is next week and he asked requested eclairs. I’ve never made them, but found your recipe. It’s all printed up and ready to go. Can’t wait to try it out. Thanks so much!
Aww, that’s so special! I hope he loves this recipe, Barbara! Happy Birthday to your Son!
Thanks Natasha! This was my first time attempting to make eclairs and your recipe was such a big help! All my family and friends loved them.
That’s just awesome! Thank you for sharing your wonderful review, Mark!
Am excited to do this recipe. Love your video. Question: can I add Cacao powder to the filling to make a chocolate flavor?
Hi Marti! I haven’t tried that, but I bet that could work! If you experiment, let me know how you liked the recipe.
Natasha, when you are adding eggs into the choux pastry, can you use a stand mixer to beat them, instead of a hand mixer? If so, would a paddle attachment work?
Hi, that should work as well.
My sister’s and I LOVE your recipes and have never been disappointed. You have become our Gold Standard!
Made the eclairs and boy, were they delicious! No pictures because, well, I should’ve watched the video before I jumped in with both feet. Mine were a little crooked. Otherwise another keeper! Thank you!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles!
Hi NK,
I used your recipe for my first attempt at Eclairs and Success! YAY! My timing was a little off, but the three parts came together in the end and they are absolutely delicious!
That’s fantastic, Susi! Thanks so much for your good comments and feedback.
These are delicious…especially the pastry cream which is fabulous!
I’m so happy you enjoyed that. Thank you for sharing that with us, Barb!
Your recipe for the eggclairs were so precise you couldn’t screw this up it came out sooo good I’ve tried other recipes but this one by far is the best. Tonight I will be making your”shepherds pie. Your recipes are the only ones I’ll be using. Thank you for sharing it with us.
I’m so glad you found a favorite on my blog, Rose! That’s so great! I hope you love the shepherd pie! Happy New Year!
I have tried to make eclairs a few times before and they never would come out right. This recipe is a keeper though, the detailed instructions and the video were super helpful and the end result was absolutely delicious! Thank you Natasha!
I’m so glad you found a keeper!
Hi Natasha,
Can the shells be made in advance and frozen?
Hi Murphy, yes, you can make the Choux Pastry Dough ahead, just cover and refrigerate for up to 3 days. Pastry cream can be made 1-3 days ahead also. You can store it also in an airtight container.
Hey Natasha, I was wondering if I could use salted butter for the pastry and not add the salt the recipe requires?
Hi Julia, 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.
I made these but for some reason they weren’t cooked on the inside it was just dough. I continued baking them for along time after, checking every once in a while but they inside remained raw while the outside kept getting darker. Any way I could prevent this happening in the future and any guesses why this happened?
Hi Zoey, I haven’t experienced that with this recipe, but it’s also hard to say what went wrong without being there. I would start by making sure your oven is calibrated to the correct temperature. Also, I recommend making sure there were no ingredient substitutions and no process changes. Baking is such a science, and the slightest adjustment can impact the outcome.
thank you so much for sharing with us these wonderful eclairs it s was so helpful for me, I made this one, how its look like?
eclair recipe
I’m so glad you enjoyed this recipe, Farid!
I love this recipe! As someone who had never made eclairs before, they turned out far better than I was expecting! I want to make them the night before I serve them. How should I store them? Airtight container? In the fridge? Also, should I assemble them the night before or right before I serve them?
Thanks!
I’m glad you loved it, Avi! You can make the Choux Pastry Dough ahead, just cover and refrigerate up to 3 days. Pastry cream can be made 1-3 days ahead also. You can store it also in an airtight container.
Hello 😉
Every recipes have the 1 cup with something, is it 250g?
Thanks for the help 😉
Hello Anne, feel free to use this Ingredient Weight Chart as a guide.
Absolutely delicious! It was my first time making eclairs, and they turned out perfect, especially the cream, I could eat it with a spoon (:
It really is that good! I’m so glad this turned out perfectly for you!
Watching her make and eat her recipe reminds me of myself when it comes together. My customers are the same I love to watch them eat and roll their eyes and yes they roll their eyes. It is so satisfying.
That is so true, definitely worth it!
Hi Natasha,
These look delicious. I want to make them tomorrow. Can I use parchment paper instead of the mat?
Hi Kavanah, yes, the parchment paper will work well.
Hi Natasha. I’m in the middle of making your eclair recipe. I found out how one reviews burnt. I used one pan with a mat and the other with parchment. The parchment one is the one that burned. Thanks for the recipe. Hopefully the rest will turn out.
I’m glad you’re giving this recipe a try, Linda! Bummer that it burned, but I thank you for sharing that with me and our readers!
I made these tonight, first the pastry shells did not rise well. Second because of the fact I had no piping bags n tips I tried to use a plastic baggie, that only filled one side of each shell so I resorted to cutting them in half, amd used a knife to “open” the inside of the shells. This made it easier to fill with no hard tip to insert and aid me so I’ll take responsibility for that.
The chocolate was very thin, probably should have added more chips to thicken it but it wasn’t clear while hot if it would thicken enough. They tasted very good, looked sloppy, and this is many steps for me..I normally do not bake and it seemed like it took forever with multiple dirty bowls and pans to tend to after. Although good tasting and so fresh I don’t think i would do it again, not when theres a bakery 4 minutes from my house.
Hi Kristen, having the right tools (i.e the piping bag and piping tip) definitely makes it easier to pipe the correct size. If the eclairs are too thin or too thick, they won’t rise properly in the oven which would make them difficult to fill. Also, check out our post on how to measure. I suspect something was off in the balance of chocolate to cream. Also, make sure to use heavy whipping cream.
Hello Natasha,
We love your eclairs! This time I did a bit too many and I wonder if they can be frozen. Thank you!
Glad you love it! 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.
they lose the wonderful texture with freezing. still taste good though
Can we make mini eclairs with this recipe? Advice on cooking time?
Hi Deb, I haven’t tried making mini eclairs yet to advise of the cooking time. If you do an experiment, please share with us how it goes.
Hi Deb, we did this with ours and went to 410 on the temp for the first bake and then lowered to 325, but only baked for 25 mins – could have even done 20 mins
this was for 1/2″ by 2″-2 1/2″ minis
I made the eclaire according to the recipe minus the chocolate coating. It was good, but the custard was too solid. It was not hard, more like jelly. Not sure if there was too much corn starch in the recipe or if I cooked the custard for too long. Other than that it was very good. Thank you for sharing this recipe.
Hi Meow, the culprit is usually cooking it for longer than needed. I’m glad you enjoyed it otherwise! I hope you give this another try soon!
Hey Natasha,
I tried this recipe twice and the puffs flatter in the two times.
I follow the exact measurements accept the eggs as I do get the thick ribbon after the 2nd or 3rd egg so I stopped putting eggs.
The 2nd time when I did the recipe I put the 3rd egg and the dough was watery.
What do you recommend, what should I do?
Hi Margret, my best advice would be to make the recipe exactly as written before making any changes. Make sure you are using the same size eggs and measuring ingredients correctly.
I got sent your recipe a year ago only tried it this year and it’s been a success every time. My family and friends have elevated me to rock star level all thanks to you. Appreciate your excellent recipes and tutorials.
That’s wonderful! Keep up the great work and thanks for sharing your review with us;
Hello, I can’t seem to find the video of you making them?
Would you add the vanilla extra when your heating the milk or after when your adding the butter? Because I don’t have vanilla beans
Hi Hannah, please see step #4 in the recipe where I wrote: “Transfer pastry cream to a medium bowl (whisk in 2 tsp vanilla extract if using).”
Hi Hannah, when you scroll down the written recipe you’ll see the video there.
Once made do they require refrigeration ??
Hi Kerri, once they are filled with pastry cream, they should be refrigerated.
can I use milk for the ganache instead of heavy cream? and will adding butter do anything?
Hi Zara, I haven’t tested this with milk to advise on an outcome. One of our readers mentioned using 2% milk successfully. I hope this helps.
Great instructions! These were delicious–I got a ton of compliments– and here’s the kicker: I forgot to incorporate the butter into the pastry cream at the end. The pastry cream was VERY firm after refrigerating, but I softened it up with an electric hand mixer and I swear no one noticed anything amiss or
cared!
Hi Natasha. These look amazing. Can they be made the day before a party?
Hi Simone, You can make the Choux Pastry Dough ahead, just cover and refrigerate up to 3 days. Pastry cream can be made 1-3 days ahead also.
Or five egg yolks
Thank you for the recipe! Was trying to bake eclairs for my husband’s BD party, but they fell after decreasing the temperature to 325 F. The second round I was gradually decreasing temperature from 425 to 375 (get the number from other recipes). The result was very good. Hope this might be helpful for others having problems with eclairs falling in oven after the temperature change. The cream is super delicious in your recipe!!!
Hi Tanya! Thank you so much for sharing that with me. We haven’t had that experience, but we found most fall due to size.
The piping tip you used for the pastry looks different then mine. What kind of tip is it, because my eclairs came out kind of weird shaped. Also mine weren’t as high as yours..ugh..what did I do wrong
Hi Darla, we used this tip here. It is a Wilton 1A.
Hey natasha ..I’ve tried this recipe a dozen times and I love it!
I’m trying to make some alters to the recipe for one of my old relatives..so I have a couple of questions..could i use honey in the cream instead of sugar?And wheat flour in the pastry instead of all purpose?
Hi Sofia, I have not really tried this with wheat yet to advise. If you experiment, please share with us how it goes. Also, one of my readers wrote in saying: “I have used Maple Syrup instead of sugar for the Pastry Cream by adding just 1 teaspoon extra cornstarch, and it worked perfectly well.” I hope this helps.
Hey! I tried your eclairs recipe and it came out soo perfectly and it was heavenly 😍 afterwards, the batter turn out to be soo loose. What can be the reason?
Make sure to let it release the steam on the stove and also make sure to measure ingredients correctly to get the correct proportion.
Hi Natasha! I’ve tried two recipes from your site and they have both turned out beautifully. The Instant pot is so moist and tender. It was an instant hit with my family so I have made it a few times and it turns out great every time. I’ve used your cheesecake recipe also, the one with the waterbath. The first one was great! Absolutely beautiful. The second one? Not so good. It turned out I overbaked it. So now I’m going to try your eclair recipe. Let’s see how this one works. Off to bake!
Hello Kathi, thank you for sharing that with us. Practice makes perfect, I’m sure it will be great on your next try! I hope you enjoy the recipes.
Thank you so much for this amazing recipe.
I just made them today for the first time and I can’t even believe I made them myself. It’s like pastry you buy from a french cafe. So So delicious 😋
Great job! I’m happy to know that it came out well. Thanks for your review!
Hi Natasha!!!!!!
Today I tried the eclairs recipie and they were another success! My family LOVED them!!!
Thank you for teaching such amazing recipies, watching you make something makes me feel confident that i can make it too! You make it seem so easy! 😊😊😘😘🥰🥰♥️♥️
I’m glad your family enjoyed this recipe! Thank you for sharing your great feedback with us.
Hi! Tried these out! Taste wonderful. But, I did the 10 mins on high and reduced the heat to 325. After 15 mins on 325, the buttom burnt, and they were golden. When I set the tray on the counter, most of them deflated and fell flat.
I used a conventional oven. My oven doesnt run hot and your other recipes work like a charm to the T. Any ideas what this could be from? Some are still raw from the middle. I did make medium sized batch compared to the large ones you made.
Hi Lili, it’s hard to say without being there, but it sounds like you took the correct steps process-wise. Was anything possibly altered ingredient-wise impacting the outcome? I’ve never experienced burning before; they should be just golden on the bottom. I suspected either your oven runs very hot or maybe you were doing this in a confection setting, but it sounds like neither was the case here. What a bummer! I hope you give this another try soon!
I am officially declaring you food queen. Wow! It was amazing, I will never settle for a pre frozen or soggy eclair from any bakery ever again! That custard was amazing, I wish I made a double batch. Wow so light and airy. I followed your recipe to the T!
I had difficulty piping the filling into the eclair, my bag and pipe were cheap. What piping set would you recommend? TIA!
Wow, that’s a nice title! Love it, thanks for your great comments and feedback. You can check out the kitchen tools and equipment that I use here on my Amazon Page.
Amazing recipe! I had so much fun making these and the result was delicious! The eclairs were light and airy, and not too sweet! I added 2 more tsp of vanilla extract to the cream to make it even more flavourful. Thanks for the wonderful recipe.
Thank you fo sharing this lovely review with me, Emma! I’m so happy you enjoyed that.
Thank you so much for this recipe. My mother-in-law made eclairs a lot. When she passed away we didn’t have the recipe and I thought we would never have a good eclair again. I made these and they turned out wonderful. My husband said they tasted just like his mothers. I couldn’t have had a higher complement.
Hi Faye, I’m so sorry for the loss of your Mother-in-law. I’m so glad you found my blog and recipe to help keep those memories alive!
Can I us 1% milk or does it have to be homo milk.?
Hi Peggy, I haven’t tested this with 1% milk to advise on an outcome. One of our readers mentioned using 2% milk successfully. I hope this helps.
Hey! These look so good one question can i add lemon zest or juice to my pastry cream? Cant wait to try these.
Hi Lucy, I haven’t tried adding lemon to this, but it sounds like a fun and fresh addition perfect for a spring dessert! It’s hard to advise when to add it without experimenting, but I bet you can add the zest to the filling and sprinkle some over the chocolate before it sets. I hope you love this recipe, and I look forward to your feedback after you experiment.
hi natasha, i would love to know how long the pastry dough and the pastry cream can last in the fridge? because i might not make the whole recipe in one go.
thanks, i love this simple recipe 🙂
Hi Hanny, You can make the Choux Pastry Dough ahead, just cover and refrigerate up to 3 days. Pastry cream can be made 1-3 days ahead also.
I tried making this 2 times, i followed the recipe exactly
But the shells stick to the parchment paper 😪 and it came out only half of the shell
Hi Var, they really should not be sticking to the parchment paper. Make sure you are not using wax paper which will stick. Also, make sure not to skip the step where you mix the batter over the heat to release the extra steam. Lastly, check out our post on how we measure ingredients to ensure that you have the right proportion of wet to dry ingredients. I hope that helps!
The pastry cream was easy to make and yummy thanks! I made the eclairs but like other reviews, they sunk pretty fast. I turned down the temp but maybe I took them out too soon. I didn’t want them to burn. Next time I make then – sooner than later – I’ll take the leap and leave them in there for the full 30. I’ll keep practicing as my toddlers keep eating them. Thank you for making these easy to make deliciousness!
Hi Rubab, I think you’re right; if they come out of the oven too early, they can go flat. Also, if they are piped too wide, they can flatten.
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.
That’s so great, Marilyn! It sounds like you have a new favorite!
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?
Hi Alaia, medium heat. We have it listed in step one and two. I hope that helps.
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.
Sounds good too! Thanks for sharing that with us, I’m sure the recipe was delicious.
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?
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”
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!
Also, make sure to bake them on conventional bake mode (not convection)
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?
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!
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.
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.
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!
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.
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!
Wow! That’s so great!! Thank you so much for sharing that wonderful review with me. I’m glad you all enjoyed it!
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.
Glad you enjoyed this recipe, Honey! I hope you’ll love all the recipes that you will try.
These are great! So yummy 🙂
Thank you! Glad you enjoyed it.
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.
Thank you so much for sharing that with me.
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
I hope you enjoyed this recipe, Anna!
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 .
I hope you give it a nother go and love it!
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.
Thank you for your awesome review and suggestion, we appreciate it!
hi . How do you avoid that soft dough inside of shells after baking?
Hi Akira, I haven’t found that to be a problem. Make sure to bake long enough and also avoid piping them too wide.
These are so good! Feel so fat tho lol
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!
Hi Natasha,
I love this recipe and was wondering how I could adjust it for a savory (cheese) 🙂 application without a filling.
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.
My 8 year old son, Jake, helped me make this. It was fun and it came out great. Thank you!
That’s a nice bonding moment with your son. I’m glad you had fun together while making this recipe!
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.
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.
Omg these turned out delicious. And perfect.
Hi Lee, I’m glad you liked it!
the ganache was way too watery! 🙁 the recipe for everything else was great
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.
These came out amazing!
I’ve made these so many times now! They are a family favourite! Love love love them! Thanks for the great recipe.
That is the best when the family loves what we moms make. That’s so great!
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!!
You’re welcome! I’m so happy you enjoyed it, Lynn!
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?
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.
I did this and the obly thing that didn’t go well was them rising but they taste great!
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.
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
Hi Olive, I haven’t tried storing the cream for more than 2 days.
Yes 2% milk works, that all I use
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
You’re welcome, Zaib! I’m so glad you enjoyed this recipe.
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!
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.
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
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.
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
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?
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.
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❤️
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
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❤️
These came out sooo well! Perfect recipe, thank you so much!
I’m glad to hear that, Daphne. Thanks for sharing that with me!
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??
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.
LOVE your recipes- however a little confused… In the recipe video, did you put 5 egg yolks in the pastry cream or 4? Thanks!!
Hi Katerina, I recommend following the recipe as we can update that but the video cannot be updated.
Hi Natasha!!!
With the pastry cream, can I add some whipped heavy cream to loosen it up a bit? Just interested to know.
Hi Lacey, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
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!!
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.
Yes 2% milk works, that all I use
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
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.
Hello! Mine deflated for some reason. Any tips? Thank!!!
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.
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.
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. 😊
You’re welcome! I’m so glad you enjoyed this recipe!
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!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Perfect recipe
Hi! How long will just the cream filling last in the freezer?
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.
How long will the eclairs last in the fridge or freezer?
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)
Can I make the eclair dairy-free? Will it still work??
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!!”
You could omit the milk and use only water.
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
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.
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
Can I make the eclair dairy-free?
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!!”
Thanks so much
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?
I’m so happy to hear that! Thank you for sharing your great review and suggestion, Arielle!
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?
Hi, could you be in a high humidity area? If not, they normally should dry as they cool and rest.
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?
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.
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.
I’m so happy that worked out, Tanaya! That’s so great!
Greetings from Poland! This is a great recipe! My boys and I love watching your videos and making your recipes!
That’s just awesome! Thank you for sharing your wonderful review & for watching, Jenn!
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,?
Hi Justyna! I bet this would work great as a donut filling! If you experiment, I would love to know how you like that.