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

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.

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

4.91 from 11 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
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 of 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

  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*
Total Fat 15g 23%
Saturated Fat 9g 45%
Cholesterol 115mg 38%
Sodium 71mg 3%
Potassium 112mg 3%
Total Carbohydrates 20g 7%
Sugars 12g
Protein 4g 8%
Vitamin A 10.1%
Calcium 6.1%
Iron 5.7%
* 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!

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Madlen
    November 13, 2018

    Hi Natasha,

    I always use your recipes and they always turn to be so simple and delicious in the way you demonstrate them. I already use many of them on daily basis. However, I had a problem with éclairs. I preheated at exactly the same temperature u mentioned, but after five minutes I saw they were burning, then I reduced temperature to 325F but I had to take them out from oven not after 25 minutes, but after 15, as they were dark golden brown already, but most of eclairs immediately went flat and they were burnt underneath:(. Do you think it’s temperature issue with my oven? As the rest seemed to be ideal. Thanks! Reply

    • Natasha
      November 13, 2018

      Hi Madlen, it definitely sounds like it could be related to oven temperature issues. I have tested these at 325 and even at 350 and they did not burn. Also, make sure you are not using a convection setting which will bake faster (you would need to reduce the oven temp by 25 degrees normally if using convection and I haven’t tested these in convection to say if any other modifications need to be made or if they would rise properly). I hope that helps! You might try an in-oven thermometer to see if your oven is putting out too much heat. Reply

  • Healthy Kitchen 101
    November 11, 2018

    Looks so sweet!! What a coincidence that I’m planning to make some batch of classic eclair. Honestly I haven’t made them before but I really love how simple and delicate they are!
    – Natalie Reply

    • Natashas Kitchen
      November 12, 2018

      I hope this recipe helps you when you plan to make them! Reply

  • Tzivia
    November 11, 2018

    Omg wow saw that you have an eclair recipe and wow it looks really mad easy definitely wanna make these sometime soon I’ve always wanted to make homemade eclairs just finished watching the video thanx so much hope to make them tomorrow or whenever you totally slayed babe Reply

    • Natashas Kitchen
      November 12, 2018

      My pleasure!! Thank you for the great feedback! I hope you get to try these Eclairs soon! Reply

  • LeAnne
    November 10, 2018

    I made these today & they were excellent! Thank you for sharing rhis recipe. Reply

    • Natashas Kitchen
      November 10, 2018

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

  • Dina Polyashov
    November 10, 2018

    These looks so good! You made it look so easy and fun to make. Well done Natasha! 🙂 Reply

    • Natashas Kitchen
      November 10, 2018

      You’re so nice! Thank you Dina! Reply

  • Crystal
    November 9, 2018

    Hello! For the Eclair recipe, do you have a recipe for the cream that is more of a whip cream than custard? Reply

    • Natashas Kitchen
      November 9, 2018

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

  • Claudia
    November 7, 2018

    I was wondering, could you freeze these? Thanks! Reply

    • Natasha
      November 7, 2018

      I haven’t tried since in my research, I read that it’s best not to freeze eclairs. Reply

  • Marisa
    November 7, 2018

    Hi Natasha, do you have a weight measurement for the 8 tablespoons of butter please? Also I was wondering if the pastry cream oozes out from the bottom when you bite into them? Reply

    • Natashas Kitchen
      November 7, 2018

      Hi Marisa. If you click on the Metric option for measurements within the print version you will see the weight measurements of “118.29 g unsalted butter” I hope that helps! Reply

  • Linda
    November 6, 2018

    This makes me Happy and Sad Eclairs were my Mom’s Favorite I would have loved to make these for her 🙁 but I am gonna make them and just think about her❤ Reply

    • Natashas Kitchen
      November 6, 2018

      I’m so sorry for your loss Linda! I hope you get to make these soon and enjoy happy memories while making them! Reply

  • Alena
    November 5, 2018

    Thank you so much for posting this recipe! This makes quite a few, which is nice for a crowd. And I assume you can pipe smaller portions to make cream puffs as well 👍 Reply

    • Natashas Kitchen
      November 5, 2018

      This recipe does make quite a few so it is perfect for a crowd indeed! Reply

  • Aliz Foods
    November 5, 2018

    Video help me alot to understand better and i got some ideas of cutting foods 😛

    Thank’s for the great work keep it up i will follow all of your new upcoming recipes videos Reply

    • Natashas Kitchen
      November 5, 2018

      You’re so welcome! Thank you for the great reveiw! Reply

  • Irina
    November 4, 2018

    Hi Natasha, can I use parchment paper instead of the sheets you use? Thanks 🙂 Reply

    • Natasha
      November 4, 2018

      Hi Irina, yes! Parchment paper works great for making eclairs. I hope you love the recipe! Reply

  • Ana
    November 3, 2018

    Hi there,
    Don’t worry about the sideways piping of the eclairs. I’ve made them for years and they always turn out that way. Blessings 🙂 Reply

    • Natasha
      November 4, 2018

      lol. I was so embarrassed about my piping and shaky hands and honestly laughing up a storm about it. Cooking can be hilarious at times. Thanks Ana!! Reply

  • Zory
    November 3, 2018

    How much of a difference is there in using real vanilla bean vs vanilla extract? Because the real vanilla looks and sounds super yummy but they are pretty pricey:/ Reply

    • Natashas Kitchen
      November 3, 2018

      I’d say the difference is noticeable but you can substitute with vanilla extract. We have this note in the recipe: “1/2 vanilla bean, split lengthwise and scraped (or 2 tsp vanilla extract)” Reply

  • Jane
    November 3, 2018

    can any part of the Eclairs be made in advance?
    Thank you for most excellent recipes! Reply

    • Natashas Kitchen
      November 3, 2018

      The shells can be made in advance but they are best fresh! Reply

  • Elena
    November 2, 2018

    Thank you sooooo much for posting this video!! I have always wanted to make eclairs but everyone makes them seem like their so complicated to make. Thank you for making this so simple and easy to understand!! I am going to make them tomorrow as soon as possible. 🙂 Reply

    • Natashas Kitchen
      November 2, 2018

      I can’t to hear how you like this recipe! Thank you for The wonderful review! Reply

  • Miracle
    November 2, 2018

    all i can say is delicious so creamy and fluffy i will make this at every meal Natasha i don’t even know what to say but i love your work your pretty face and attitude if everyone was like this in the world i promise that this world will be much better!
    Luv’ ya Girl 😘😘😘 Reply

    • Natashas Kitchen
      November 2, 2018

      You are so kind! Thank you so much for the wonderful review and amazing feedback! Reply

  • David
    November 2, 2018

    Looks delicious as I love eclairs, but this makes too many for lil ol me. I hope your husband & kids didn’t eat them all.

    The video was on twitter as a live stream, but is wasn’t “live.” oops.

    I can’t rate the recipe as I mentioned this makes too many for me. Reply

    • Natashas Kitchen
      November 2, 2018

      We most definitely shared these! Thanks for watching our video! Reply

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