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
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
- 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.
- 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.
- 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.
- 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.
- 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:
- In a medium saucepan bring 2 cups milk, vanilla bean and scraped seeds just to a boil, stirring to prevent film from forming.
- 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.
- 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.
- 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.
- 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:
- Place 4 oz of chocolate chips into a small heat-safe bowl.
- 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.
- Dip the top half of filled and chilled eclairs into the chocolate sauce, allowing excess to drip off.
Notes
Nutrition Per Serving
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 pate choux a few weeks ago and I froze 4 larger ones (prior to baking) to make cream puffs to fill with icecream and top with chocolate sauce. I read that you can cook them directly from the freezer to oven but I don’t remember if it is the same bake time and temps? Can you let me know ASAP because I am having them for dessert tonight. Thank you
Hi Susan, 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 fridge (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. “choux dough can be refrigerated for up to 3 days or frozen for up to 3 months before baking; thaw the dough overnight in the fridge before using. The shaped or piped pastries can also be frozen for up to 3 months and baked straight from the freeze.” I hope that helps.
I’m going to attempt making these for a bridal shower. I would like to do a mini version. Is there different baking temp/time?
Hi Kate! They’ll likely get done faster so you’ll have to keep an eye on them.
Thank you for your recipe. I’ve tried to make eclairs in the past, but could never get the dough right. I am going to be making a lot for a retreat I’m going to. Can you make the “eclairs” in advance and then just fill and decorate right before? How would you store them?
Hi Stephanie, you’re welcome. 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.
Love making these my 6 year old son absolutely loves it
I just wanted to ask if they could be made in a airfryer
Great to hear that, Bianca! I honestly haven’t tested this recipe using the air fryer.
This recipe is surprisingly easy! I was definitely thinking eclairs would be very hard to tackle, but with your simple and amazing recipe & video, I did them in one day! (Making the pastry cream first of course😁) Also very delicious! I give it five stars! Thanks Natasha.
Hi Kathryn! I’m so glad to hear that. Thank you for trying my recipe!
I have always wanted to learn how to make pate a choux and your recipe was awesome. I did not make eclairs but instead made profiteroles using the same pastry cream and ganache but I did not pipe them I used a spoon. Fantastic! I also used the recipe to make savory by adding gruyere cheese to the dough and paprika, a pinch of salt and pepper, and ate them as is and also made a ham salad to stuff them with (like your cream puff). truly a keeper.
That sounds amazing, Susan! Thank you so much for sharing.
This recipe was amazing!!!!! Always love your recipes Natasha! You always make a complicated recipe so easy. These Eclairs were divine, pastry puffed beautifully and the custard was delicious and had a perfect texture!
That’s wonderful, Hani! I appreciate the feedback and review.
Followed the recipe to the tee but when i got to the eggs and dough part it didnt work the eggs cooked too fast and i wasnt able to use that batch then, i did it again letting it cool for 5 minutes but sane result. Ruined mothers day and would reccomend trying it a different way or even a different recipe
I am so sorry to hear that. If the eggs cooked then the dough mixture was not cooled off enough.
First time making eclairs, I was always so intimidated by them. Recipe is easy to follow, they turned out delicious. Never buying store bought again.
Homemade is always a better option, glad you liked it!
This recipe worked perfectly. They were gone in 24 hours! I made these when I was very sad, I had a miscarriage, and my friend made them for me. She told me the recipe, and now I’m using it all the time! Now, I have a 6 month old baby girl! Anyways… these filled me with joy and happiness. Thanks! These were so good!
Hi Hannah! That’s amazing. I’m so glad you loved the recipe. Thank you for sharing that with me.
Thank you for sharing this story. I recently had a miscarriage too. Baking always brings me so much joy. I am excited to try this recipe and bask in your baby dust! <3
Hi Natasha I’ve tried the eclairs bit they deflated in the oven can you tell me how I should set the oven pls (with fan or not pls and the oven heat coming up or below thanks
I’m sorry to hear that. I have a section above titled “Why do Cream Puffs Deflate” that may have some helpful tips. Often times it’s due to not properly preheating the oven beforehand or opening the oven door and there is a temperature drop. I like to use an internal oven thermometer to ensure my oven temperature is just right.
Hello from Greece!
Your recipe looks very nice!
I would like to ask you the grams that you used….
Thank you in advance!
Hi Maria, if you’re at the recipe card you may click on the word Metric and it will convert the ingredients to grams. Hope that helps.
I made these eclairs today and they were FANTASTIC! I am a choux pastry beginner, and I had no problems whatsoever with this recipe. Making all the components was slightly time-consuming, but the end result was well worth it! I did play around with the flavors a bit and discovered that whipped cream is fabulous in the center as well, and would be a great substitute if you don’t have time to make the pastry cream. I also topped some of them with caramel and they were delicious that way as well. Overall, this recipe is definitely a winner!
That’s wonderful. I’m so glad they turned out great and that you loved the recipe. Thank you for the wonderful feedback.
Sadly, they did not puff up at all. I was wondering if it was because of the milk vs all water as other recipes don’t include milk. That being said, this was my first time making choux pastry so it could be operator error. However, I did find another recipe and they came out perfect. Sorry.
Hi Cindy! I’m sorry to hear that. I have had great success with this recipe, the milk has not been an issue for me. I have a section above titled “Why do Cream Puffs Deflate” that may have some helpful tips. Often times it’s due to not properly preheating the oven beforehand or opening the oven door and there is a temperature drop. I like to use an internal oven thermometer to ensure my oven temperature is just right. I am glad you found a recipe that worked, though. 🙂
These are excellent. Sometimes I make them in cream puff shape and it’s easier to fill with your pastry cream . They are delicious!
Thank you! I love these too. I’m glad you enjoyed the recipe. 🙂
HI Natasha,
Do you think I could half the recipe and it come out ok?
Thanks!
I think that will be fine. We’d love to know how it goes if you try it!
Hi, I have been trying the Eclairs for a while. The piping skills were not great at the beginning but I am getting better. The only thing that is different for me is that they only take 10-15 min after I lower the temp. If I keep them for longer, then they start to brown. I have pictures but not sure how to upload them here.
Thank you!
Hi Huda, is your oven possibly running hotter than normal? I would check if it needs to be calibrated. Also, if you are using a convection bake oven that could cause them to cook faster.
The buns and pastry cream was very good. However the chocolate was not right.
Hi Marybeth! Could you be more specific as to what the issue was? I’d love to help troubleshoot.
I have made this recipe several times. It is absolutely delicious. It is a family favorite, everyone always asks me to make these! The pastry cream is out of this world. They take some time to make but definitely worth it!!!
I’m so glad you loved the recipe! Thank you for sharing.
Hi I made these but why were some not solid on the bottom? Some sank in is it my piping?
Hi Darlene, I have found that eclairs can fall or deflate if piped too large. Also, make sure your oven is fully preheated. I check mine with an in-oven thermometer.
Very delicious turned out just like described I love this recipe I will be making it over and over
I’m so glad you enjoyed it, Jessica!
Hi Natasha, I have tried so many of your recipes and love the results! Thank you so much for making the recipes easy to make. I made the choux pastry yesterday and refrigerated it, how long should it be kept out of the refrigerator before baking?
Hi Alina! Thank you, I’m glad you love my recipes. I have not refrigerated it before baking so I am not sure how that will affect the results or texture of the eclairs. I found this online, “choux dough can be refrigerated for up to 3 days or frozen for up to 3 months before baking; thaw the dough overnight in the fridge before using. The shaped or piped pastries can also be frozen for up to 3 months and baked straight from the freeze.” I hope that helps.
Hello Natasha
Can I use flour in the pastry cream rather than cornstarch?
I would love to know ASAP
Thank you so much
Hi Polly, I haven’t tested that but cornstarch is more typical for pastry cream. I think you’ll have a better flavor and texture.
Hello Natasha
I made these eclairs about 2 years ago and they turned out perfect. Then I made them today but the choux pastry was very runny although I followed all the amounts you mentioned. Any idea why this happened?
Hi Martina! Make sure you are using the same size eggs and measuring ingredients correctly.
Hi Natasha I tried the eclairs and it bake good but they drop when they came out the oven
Hi Alicia, 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.
That was the best presentation/video ever 🙂 . I have made it and it turned out awesome! like a lot of your recipes. Thank you!
Thank you for that wonderful compliment, Natasha!
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! 🙂
Wonderful recipe. Instruction easy to follow. Flavors, texture, shape!!!!Thank you Natasha
You’re very welcome! I’m glad to hear that.
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 fridge (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.