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. 
Delish!! Easy to make!! My family and friends enjoyed very much.
I followed this recipe exactly. I will say I am an experienced baker. However I have never attempted choux or eclairs. These came out absolutely perfect. I followed the recipe exactly and they are divine! You’ve boosted my confidence in choux pastry! Thank you!!
That’s wonderful. Thank you for sharing!
I always enjoy watching the various recipes you make. A real pleasure
Never a disappointment in what you make.
Thank you, Sam!
Is there a big difference in taste between the extract and the actual vanilla bean?
Hi Amanda, yes, there is. There is a noticeable taste difference between the two Vanilla bean is usually scraped into something while the extract is poured adding liquid to a pastry/ based or cream. Vanilla extract is ideal for cookies, cakes, etc. While high quality vanilla bean is best in pastry creams, ice cream and when you want it to be the star ingredient. I hope this is helpful.
This is the best eclair recipe I’ve ever tried! Thank you Natasha!
You’re so very welcome, Tess!
My first batch was a flop. They came out flat. Tried again and used a string to measure out 4″. Don’t make them too big! Let the dough cool before piping so it doesn’t spread.
I baked at 415 for 10 min and then 315 for 6-10 minutes. That’s it. My oven is around 10 degrees hotter than stated so I reduce temp for everything.
They turned out perfect this time. I’d probably go 5″ next time.
That’s great, Carrie! I’m so glad they turned out well the second time.
Once again Natasha has helped me make something I thought I never could make! While other recipes confused me and made it seem hard. Natasha gave me confidence. Thank you for being you!
I’m so glad you gave m recipe a try, Diane! Your comment and review made my day!
Natasha you never miss!! I made these this morning and they were delicious! Your recipe was super easy to follow. I have been baking for over 20 years and never attempted eclairs. This recipe will now be a staple in our house. Everyone loved them!!
The eclairs were absolutely delicious! I must admit however, because of time I was forced to take a short cut on the pastry cream. But since it was a success, I’ll share it here. I used a box of instant vanilla pudding, a tsp. vanilla and less milk than it called for. I let that set, whipped some heavy cream, then folded the two together at a ratio of approximately 50/50. I definitely want to try the real pastry cream, but this worked well in a pinch.
It took me 3 tries to get the pastries right LOL but I didn’t give up. The first time I used too small of a piping tip and they came out too thin and hard. The second time 30 minutes was way too long @325. The third time I did 10 minutes @425 but when I changed the temp to 325, it only took 9 minutes to look like yours. Actually then didn’t puff up as big as yours but close enough. I guess my oven bakes hotter. But then everything else turned out perfect. They were delicious.
Eclair perfection! You are my “Go To” for internet recipes.
Thank you so much, Mary!
My dough is staying thick followed recipe and I cant for the life of me the ribbons even added a extra egg is it possible because I cooked the flour to look and took out to much moisture ?
Hi Margaret! Yes, that could affect it. But I would make sure you’re measuring your flour correctly. Using too much flour can definitely cause the ratio of dry/wet ingredients to be off. I have a tutorial on How to measure ingredients here.
As a nonexperienced baker I decided to try these because we had way too many eggs to get rid of. I was fully not expecting to get these on the first try. Sure they could be better but they came out great. Your video was really helpful. I didn’t have to second guess myself on texture because of it. I am definitely going to bake these again. Thank you for making somewhat easy for me.
The dough would not come together. Followed exactly but it was liquid and would not hold the shape of any kind .
Hi Tamara! That’s not normal. Did you make any substitutions to the recipe? I would look over the ingredients again and make sure you measured everything correctly. I have a video tutorial attached as well, you can watch my process to see where yours looked different.
Well I followed the eclair recipe and it was a flop. The body of the eclairs where mostly flat. I always blame myself, cause the instructions were clear. All I can say is ,”I am heartbroken and feel inept. I won’t try this again.
DoubleT
Hi Double T, don’t give up! I highly recommend watching the video tutorial and readhing through the post to see if it could be due to any of the common troubleshooting tips that I shared in the post. This is a classic Eclairs recipe and once you get the dough mastered, you can make so many things with it. Cream Puffs, Churros, Zeppole and more.
Hi Natasha !
I have used this recipe successfully before ! I wanted to know if it’s ok to double this recipe ? Pls let me know as soon as possible as I’m making them for thanksgiving dinner 😊
Hi Naz, yes doubling this recipe will work.
Great! One more question: would it be ok to use whole wheat pastry flour in this recipe? Thanks so much for your reply !
I haven’t tried that yet to advise. If you do an experiment, we’d like to know how it goes!
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 confused. First you say, twice, NOT to freeze or refrigerate uncooked dough or eclairs. Then you say it can be refrigerated for 3 days or frozen for 3 months.. HUH?
Hi Jeannie! Sorry for the confusion. I was quoting something I read online. I made a note beforehand stating I hadn’t tried it myself though.
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!