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Classic Eclair Recipe (VIDEO)

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

Classic Homemade Eclairs

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

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

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

Classic Eclairs Recipe:

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

Classic Eclairs Recipe

Tools for Making Eclairs:

Pro Tips for Making Pastry Cream:

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

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

Ingredients for Vanilla Pastry Cream

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

A half eaten Eclair

What is Choux Pastry?

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

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

Choux Pastry Ingredients

Learn How to Make Eclairs:

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

 

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

Watch Natasha Make Eclairs:

More French Desserts:

Classic Eclair Recipe

4.86 from 124 votes
Prep Time: 40 minutes
Cook Time: 50 minutes
Custard Cooling Time: 30 minutes
Total Time: 2 hours

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

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

Ingredients

Ingredients for Choux Pastry:

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

Ingredients for Pastry Cream:

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

For the Chocolate Glaze:

Instructions

How to Make Choux Pastry

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

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

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

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

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

How to Make Pastry Cream:

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

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

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

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

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

How to Make Chocolate Glaze:

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

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

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

Recipe Notes

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

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

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

Homemade Chocolate Glazed Eclairs

Now go forth and conquer homemade eclairs!

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Natasha Kravchuk

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

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Ann
    October 20, 2021

    Hello 😉
    Every recipes have the 1 cup with something, is it 250g?
    Thanks for the help 😉

    Reply

  • Larissa Stevenson
    October 18, 2021

    Absolutely delicious! It was my first time making eclairs, and they turned out perfect, especially the cream, I could eat it with a spoon (:

    Reply

    • Natashas Kitchen
      October 18, 2021

      It really is that good! I’m so glad this turned out perfectly for you!

      Reply

  • Rita Hebert
    October 14, 2021

    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.

    Reply

    • Natasha's Kitchen
      October 14, 2021

      That is so true, definitely worth it!

      Reply

  • Kavanah Salatino
    September 29, 2021

    Hi Natasha,
    These look delicious. I want to make them tomorrow. Can I use parchment paper instead of the mat?

    Reply

    • Natashas Kitchen
      September 29, 2021

      Hi Kavanah, yes, the parchment paper will work well.

      Reply

  • Linda
    September 25, 2021

    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.

    Reply

    • Natashas Kitchen
      September 25, 2021

      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!

      Reply

  • Kristen
    September 22, 2021

    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.

    Reply

    • Natasha
      September 23, 2021

      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.

      Reply

  • Luba
    September 14, 2021

    Hello Natasha,
    We love your eclairs! This time I did a bit too many and I wonder if they can be frozen. Thank you!

    Reply

    • Natasha's Kitchen
      September 14, 2021

      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.

      Reply

  • Deb
    September 12, 2021

    Can we make mini eclairs with this recipe? Advice on cooking time?

    Reply

    • Natasha's Kitchen
      September 12, 2021

      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.

      Reply

  • Meow
    September 6, 2021

    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.

    Reply

    • Natashas Kitchen
      September 6, 2021

      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!

      Reply

  • Margret
    August 27, 2021

    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?

    Reply

  • Sha
    August 19, 2021

    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.

    Reply

    • Natasha's Kitchen
      August 20, 2021

      That’s wonderful! Keep up the great work and thanks for sharing your review with us;

      Reply

  • Hannah
    August 16, 2021

    Hello, I can’t seem to find the video of you making them?

    Reply

    • Hannah
      August 16, 2021

      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

      Reply

      • Natasha
        August 17, 2021

        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).”

        Reply

    • Natasha's Kitchen
      August 17, 2021

      Hi Hannah, when you scroll down the written recipe you’ll see the video there.

      Reply

  • Kerri
    August 3, 2021

    Once made do they require refrigeration ??

    Reply

    • Natasha
      August 3, 2021

      Hi Kerri, once they are filled with pastry cream, they should be refrigerated.

      Reply

  • Zara
    August 3, 2021

    can I use milk for the ganache instead of heavy cream? and will adding butter do anything?

    Reply

    • Natashas Kitchen
      August 3, 2021

      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.

      Reply

  • siobhan
    July 31, 2021

    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!

    Reply

  • Simone
    July 28, 2021

    Hi Natasha. These look amazing. Can they be made the day before a party?

    Reply

    • Natashas Kitchen
      July 28, 2021

      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.

      Reply

  • Tina
    July 25, 2021

    Or five egg yolks

    Reply

  • Tanya
    July 21, 2021

    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!!!

    Reply

    • Natashas Kitchen
      July 21, 2021

      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.

      Reply

  • Darla
    July 14, 2021

    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

    Reply

  • Sofia
    July 10, 2021

    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?

    Reply

    • Natashas Kitchen
      July 10, 2021

      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.

      Reply

  • Zainab
    June 25, 2021

    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?

    Reply

  • Kathi McLaughlin
    June 13, 2021

    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!

    Reply

    • Natasha's Kitchen
      June 13, 2021

      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.

      Reply

  • Samar Akrami
    June 9, 2021

    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 😋

    Reply

    • Natasha's Kitchen
      June 10, 2021

      Great job! I’m happy to know that it came out well. Thanks for your review!

      Reply

  • Shalaka Kala
    June 5, 2021

    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! 😊😊😘😘🥰🥰♥️♥️

    Reply

    • Natasha's Kitchen
      June 6, 2021

      I’m glad your family enjoyed this recipe! Thank you for sharing your great feedback with us.

      Reply

  • Lili
    June 2, 2021

    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.

    Reply

    • Natashas Kitchen
      June 3, 2021

      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!

      Reply

  • Lili
    May 19, 2021

    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!

    Reply

    • Natasha's Kitchen
      May 19, 2021

      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.

      Reply

  • Emma H.
    May 12, 2021

    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.

    Reply

    • Natashas Kitchen
      May 12, 2021

      Thank you fo sharing this lovely review with me, Emma! I’m so happy you enjoyed that.

      Reply

  • Faye Byrd
    May 6, 2021

    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.

    Reply

    • Natashas Kitchen
      May 10, 2021

      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!

      Reply

  • Peggy
    May 5, 2021

    Can I us 1% milk or does it have to be homo milk.?

    Reply

    • Natashas Kitchen
      May 5, 2021

      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.

      Reply

  • Lucy
    May 4, 2021

    Hey! These look so good one question can i add lemon zest or juice to my pastry cream? Cant wait to try these.

    Reply

    • Natashas Kitchen
      May 4, 2021

      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.

      Reply

  • Hanny aprilia
    May 4, 2021

    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 🙂

    Reply

    • Natasha
      May 4, 2021

      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.

      Reply

  • Var
    May 2, 2021

    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

    Reply

    • Natasha
      May 3, 2021

      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!

      Reply

  • Rubab
    April 27, 2021

    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!

    Reply

    • Natashas Kitchen
      April 27, 2021

      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.

      Reply

  • Marilyn DeQuarto
    April 19, 2021

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

    Reply

    • Natashas Kitchen
      April 19, 2021

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

      Reply

  • Alaia
    April 16, 2021

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

    Reply

    • Natashas Kitchen
      April 19, 2021

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

      Reply

  • Connie Green
    April 15, 2021

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

    Reply

    • Natasha's Kitchen
      April 15, 2021

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

      Reply

    • Alaia
      April 16, 2021

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

      Reply

      • Natashas Kitchen
        April 16, 2021

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

        Reply

  • Leah Bertrand
    April 4, 2021

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

    Reply

    • Natasha
      April 4, 2021

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

      Reply

  • Nikki
    March 29, 2021

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

    Reply

    • Natashas Kitchen
      March 29, 2021

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

      Reply

  • Saketh Malyala
    March 26, 2021

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

    Reply

    • Natashas Kitchen
      March 27, 2021

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

      Reply

  • Lisa Guddemi
    March 25, 2021

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

    Reply

    • Natashas Kitchen
      March 25, 2021

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

      Reply

  • Valerie
    March 19, 2021

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

    Reply

    • Natashas Kitchen
      March 20, 2021

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

      Reply

  • Honey
    March 18, 2021

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

    Reply

    • Natasha's Kitchen
      March 18, 2021

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

      Reply

  • Despoina
    March 15, 2021

    These are great! So yummy 🙂

    Reply

    • Natasha's Kitchen
      March 15, 2021

      Thank you! Glad you enjoyed it.

      Reply

  • Geneva
    March 8, 2021

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

    Reply

    • Natashas Kitchen
      March 8, 2021

      Thank you so much for sharing that with me.

      Reply

  • Anna Ceretti
    March 6, 2021

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

    Reply

    • Natashas Kitchen
      March 6, 2021

      I hope you enjoyed this recipe, Anna!

      Reply

  • Norma Logan
    March 6, 2021

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

    Reply

    • Natashas Kitchen
      March 6, 2021

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

      Reply

      • Ayman
        March 7, 2021

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

        Reply

        • Natasha's Kitchen
          March 7, 2021

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

          Reply

  • Akira
    March 5, 2021

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

    Reply

    • Natasha
      March 5, 2021

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

      Reply

  • natasha
    March 3, 2021

    These are so good! Feel so fat tho lol

    Reply

    • Natasha
      March 3, 2021

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

      Reply

  • Julie
    February 28, 2021

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

    Reply

    • Natasha's Kitchen
      February 28, 2021

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

      Reply

  • Sarah Beth Morales
    February 27, 2021

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

    Reply

    • Natasha's Kitchen
      March 1, 2021

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

      Reply

  • Mary Jane Moritz
    February 27, 2021

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

    Reply

    • Natashas Kitchen
      February 27, 2021

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

      Reply

  • Lee Pearson
    February 25, 2021

    Omg these turned out delicious. And perfect.

    Reply

    • Natasha's Kitchen
      February 25, 2021

      Hi Lee, I’m glad you liked it!

      Reply

  • Susan Davis
    February 21, 2021

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

    Reply

    • Natasha's Kitchen
      February 21, 2021

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

      Reply

  • Jess
    February 20, 2021

    These came out amazing!

    Reply

  • Lynette
    February 20, 2021

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

    Reply

    • Natashas Kitchen
      February 20, 2021

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

      Reply

  • Lynn Aiga-Webb
    February 20, 2021

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

    Reply

    • Natashas Kitchen
      February 20, 2021

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

      Reply

  • Hailey Hendricks
    February 19, 2021

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

    Reply

    • Natasha
      February 21, 2021

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

      Reply

  • Aiyana
    February 12, 2021

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

    Reply

    • Natashas Kitchen
      February 12, 2021

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

      Reply

  • olive
    February 5, 2021

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

    Reply

    • Natasha's Kitchen
      February 5, 2021

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

      Reply

    • Larry
      February 7, 2021

      Yes 2% milk works, that all I use

      Reply

  • Zaib Saeed
    February 4, 2021

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

    Reply

    • Natashas Kitchen
      February 4, 2021

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

      Reply

  • Remya
    February 4, 2021

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

    Reply

    • Natashas Kitchen
      February 5, 2021

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

      Reply

  • marjan
    February 4, 2021

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

    Reply

    • Natashas Kitchen
      February 4, 2021

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

      Reply

    • amy
      February 5, 2021

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

      Reply

  • Lexie
    February 2, 2021

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

    Reply

    • Natasha
      February 3, 2021

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

      Reply

  • Sabrina
    February 2, 2021

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

    Reply

    • Natashas Kitchen
      February 2, 2021

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

      Reply

  • Sabrina
    February 2, 2021

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

    Reply

  • Daphne
    January 31, 2021

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

    Reply

    • Natasha's Kitchen
      February 1, 2021

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

      Reply

  • Lacey
    January 31, 2021

    Hi Natasha!

    Love the recipe- just have a few questions:

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

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

    Reply

    • Natasha
      February 1, 2021

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

      Reply

      • Katerina
        February 2, 2021

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

        Reply

        • Natasha's Kitchen
          February 3, 2021

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

          Reply

  • Lacey
    January 31, 2021

    Hi Natasha!!!

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

    Reply

    • Natasha's Kitchen
      January 31, 2021

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

      Reply

  • Moi
    January 30, 2021

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

    Reply

    • Natasha's Kitchen
      February 1, 2021

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

      Reply

    • Larry
      February 7, 2021

      Yes 2% milk works, that all I use

      Reply

  • Serena
    January 29, 2021

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

    Reply

    • Natashas Kitchen
      January 29, 2021

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

      Reply

  • Veronica
    January 29, 2021

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

    Reply

    • Natasha's Kitchen
      January 29, 2021

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

      Reply

      • Sandinunio
        January 30, 2021

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

        Reply

  • aliohman.com
    January 24, 2021

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

    Reply

    • Natashas Kitchen
      January 25, 2021

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

      Reply

  • sasha
    January 18, 2021

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

    Reply

    • Natashas Kitchen
      January 18, 2021

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

      Reply

  • Nadeeka
    January 18, 2021

    Perfect recipe

    Reply

  • Beth
    January 17, 2021

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

    Reply

    • Natashas Kitchen
      January 18, 2021

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

      Reply

  • Me
    January 12, 2021

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

    Reply

    • Natasha's Kitchen
      January 12, 2021

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

      Reply

  • N
    January 12, 2021

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

    Reply

    • Natasha's Kitchen
      January 12, 2021

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

      Reply

      • ANGELA
        January 27, 2021

        You could omit the milk and use only water.

        Reply

  • Archana
    January 12, 2021

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

    Reply

    • Natashas Kitchen
      January 12, 2021

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

      Reply

    • Angela
      January 27, 2021

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

      Reply

  • Me
    January 11, 2021

    Can I make the eclair dairy-free?

    Reply

    • Natasha's Kitchen
      January 12, 2021

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

      Reply

      • Me
        January 12, 2021

        Thanks so much

        Reply

  • Arielle
    January 8, 2021

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

    Reply

    • Natashas Kitchen
      January 9, 2021

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

      Reply

  • Gordon Ramsey
    January 6, 2021

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

    Reply

    • Natasha
      January 7, 2021

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

      Reply

  • SJ
    January 6, 2021

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

    Reply

    • Natashas Kitchen
      January 7, 2021

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

      Reply

  • Tanaya Gupta
    January 5, 2021

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

    Reply

    • Natashas Kitchen
      January 5, 2021

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

      Reply

  • Jenn
    December 31, 2020

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

    Reply

    • Natashas Kitchen
      December 31, 2020

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

      Reply

  • Justyna
    December 29, 2020

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

    Reply

    • Natashas Kitchen
      December 29, 2020

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

      Reply

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