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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

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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.

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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

4.92 from 24 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.

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Read comments/reviewsAdd comment/review

  • Kaden
    March 11, 2019

    it says “One flour is incorporated, place back over medium heat about 1 1/2 to 2 ”

    One flour? Reply

    • Natashas Kitchen
      March 12, 2019

      Hi Kaden! Thank you for pointing that out! That should say “once”. Reply

  • Rima Chahine
    March 10, 2019

    Am I able to triple the recipe or do I have to do it one at a time? Reply

    • Natasha
      March 11, 2019

      Hi Rima, I haven’t tried tripling it so I’m not sure. I think it would be challenging to work with more than double the recipe. If you do multiply it, keep in mind all of the timings in each step would need to be increased. Reply

  • Shel
    March 5, 2019

    My bf’s birthday is coming up and eclairs are his favorite dessert, so I wanted to make them for him! I would not consider myself to be a “great” baker, but I’m working on it! 😉 So the thought of making eclairs was a little daunting, but when I found your recipe and watched your video, it gave me a sense of confidence that “I can do it!”…. So I did! And they turned out better then I thought they would! Your recipe is so easy to follow, and the video helps to make sure your doing it right! 🙂 Now I can say “I made eclairs, my first French dessert!!” Thanks so much for the awesome recipe, I can’t wait to make them again! Reply

    • Natashas Kitchen
      March 6, 2019

      That’s so amazing! I’m so happy your first French dessert was from our blog! Thank you for that great review! Reply

  • Ira
    March 3, 2019

    My rating would have been a 5 except the pastry didn’t rise. Nevertheless, I coated them with the ganache and spooned the filling on top. They were still light and delicious. Do you have any idea why the pastry didn’t rise? Reply

    • Natasha
      March 4, 2019

      Hi Ira, I tested many batches and one of the causes of pastry that did not rise properly was when I piped them too large – either too long or too wide. I hope that helps! Reply

    • Renee
      March 5, 2019

      90% of the time if your choux pastry doesnt rise it has to do with not having your ingredients at room temp and your oven at a high enough temp and properly preheated..u need to heat to get the rise Reply

  • Bea
    February 25, 2019

    Your recipe is great ..BUT..unless you click to follow you on Pinterest, the box won’t go away & it’s a bit irritating. Just wanted to let you know. Thanks for sharing. Reply

    • Natasha
      February 26, 2019

      Hi Bea, thank you so so much for sharing that feedback with me. It is super important to hear that kind of feedback and I have removed the pop up box effective immediately. I decided it was a little intrusive even without the closing functionality being broken (I agree that is frustrating for sure and I had no idea it wasn’t working correctly so thank you for letting me know!). I’ve made some other modifications as well to make the Pinterest visitors experience better and I have you to thank 🙂 Reply

  • Jon
    February 18, 2019

    The dough came out so thick it couldn’t be piped. I had to throw the whole thing out. It has been years since I had a recipe that I had to abandon and throw away. Reply

    • Natasha
      February 19, 2019

      Hi Jon, I haven’t had that happen but I am always happy to help troubleshoot. I highly recommend watching the video to see if maybe you could spot a deviation from the recipe. Be sure to add the ingredients in the order listed and to measure correctly with dry versus wet ingredients. I hope that helps! Reply

  • Tara
    February 13, 2019

    Wow I made eclairs! They came out amazing thank you! Reply

    • Natashas Kitchen
      February 13, 2019

      Thank you for that wonderful review! I’m so happy you enjoyed them, Tara! Reply

  • Becky
    January 26, 2019

    My husband is a huge eclair fan so we decided to give these a go. The recipe was easy to follow and they turned out perfectly! I was shocked they looked so professional! I can say they were just as good two days later (made on Sunday, tasted on Tuesday). I couldn’t find my piping bag so I used a ziploc bag and cut the corner off at about 1/2 inch. They were a little wider than called for but cooked perfectly at the exact time noted. Thanks for perfection! We’re making them again today for a dinner party! Reply

    • Natashas Kitchen
      January 26, 2019

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Anastasia
    January 8, 2019

    Will maple syrup work instead of vanilla bean? Reply

    • Natasha
      January 8, 2019

      Hi Anastasia, I honestly have not tried that substitution so I can’t speak to it, but be careful not to over-do so you don’t throw off the proportion of liquid or it may not set properly. Vanilla extract works well (I have instructions in the post on that) and it will give you more flavor for the quantity than maple syrup. Reply

      • Jean-Yves
        February 10, 2019

        Hi Anastasia I have used Maple Syrup instead of sugar for the Pastry Cream by adding just 1 teaspoon extra cornstarch and it worked perfectly well. Reply

  • Liya
    December 28, 2018

    So yummy. The filling taste like creme brule. Please make a video with a eclair cake. Alot of people would love that Reply

    • Natashas Kitchen
      December 28, 2018

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

  • Natalia
    December 24, 2018

    Mine rose beautifully but after I lowered the temperature to 325 degrees, they all deflated and are unfillable. Made them in 2 separate ovens and both deflated. What am I doing wrong? Reply

    • Natasha
      December 24, 2018

      Hi Natalia, If everything else was the same, it could be due to making them too large – that was my mistake for a couple of trials. I hope that helps! Reply

  • GwenST
    December 17, 2018

    Worked as a charm, delicious!!! First time ever daring to make eclairs and your recipe is great Natasha, simple and well explained. Thank you Reply

    • Natasha
      December 17, 2018

      Hi Gwen, I am so happy to hear that!! That makes my day. I’m so glad you loved the eclairs recipe and had success from the first time! Reply

  • Gronk
    December 12, 2018

    How long can you store the pastry and the pastry cream? Reply

    • Natashas Kitchen
      December 12, 2018

      Hi! Ours haven’t lasted long enough to try that but our readers have tried freezing them. I imagine a couple days is fine in the fridge. I haven’t tried this but I read that it’s best not to freeze eclairs. Reply

  • Megan McMurtry
    December 7, 2018

    I’m looking to make cream puffs and know the choix dough is generally the same. I love your recipes and would like to use yours. Do you know I would need to make any modifications to this to make cream puffs (other than piping and perhaps filling)? Reply

    • Natasha
      December 7, 2018

      Hi Megan, the dough is exactly the same to make cream puffs, you would just bake less (I want to say it was 20 minutes once you turn it down to the lower temperature rather than 30 minutes) and it also depends on how large you make them. Reply

      • Megan McMurtry
        December 8, 2018

        Thanks. I prob won’t make then this weekend now that it’s going to rain. But I’ll definitely try that when it’s dryer. Reply

  • Ina
    December 7, 2018

    Would these be just as good if I froze them? Reply

    • Natashas Kitchen
      December 7, 2018

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

  • Lesia
    November 21, 2018

    Hi Natasha! I made eclairs and pumpkin cheesecake today following your recipes. They turned out perfect!!! Thank you so much for your incredible work and have happy Thanksgiving! Reply

    • Natashas Kitchen
      November 21, 2018

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Rosario Hansen
    November 20, 2018

    Hi Natasha! I tried your recipe and they were really good. But I have a question: mine didn’t get very big. Can you tell me what I’m doing wrong? They were small and cute but I wished I could put more of this cream inside! Thank you! And by the way I love your recipes!! My family knows you as “my friend Natasha”. Reply

    • Natashas Kitchen
      November 20, 2018

      Hi Rosario! Were you possibly using a smaller tip to pipe them? Also, did you make any changed to the recipe? Reply

      • Rosario Hansen
        November 20, 2018

        Ok, I watched your video again and you are probably right. They were not 3/4″ wide. I will try again. Thanks Natasha! Reply

  • Viktoria
    November 18, 2018

    Natasha!!! I can’t believe they came out so perfect!!! Should I open a bakery now???:)))) Reply

    • Natashas Kitchen
      November 18, 2018

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • 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

    • Kathy
      February 13, 2019

      I halved the recipe and made 8 perfect eclairs! Reply

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