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.

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:

Natasha's Kitchen Cookbook

Classic Eclair Recipe

4.91 from 274 votes
Author: Natasha of NatashasKitchen.com
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.
Prep Time: 40 minutes
Cook Time: 50 minutes
Custard Cooling Time: 30 minutes
Total Time: 2 hours

Ingredients 

Servings: 18 eclairs

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

  • 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

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

Nutrition Per Serving

241kcal Calories20g Carbs4g Protein15g Fat9g Saturated Fat115mg Cholesterol71mg Sodium112mg Potassium12g Sugar505IU Vitamin A61mg Calcium1mg Iron
Nutrition Facts
Classic Eclair Recipe
Amount per Serving
Calories
241
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
9
g
56
%
Cholesterol
 
115
mg
38
%
Sodium
 
71
mg
3
%
Potassium
 
112
mg
3
%
Carbohydrates
 
20
g
7
%
Sugar
 
12
g
13
%
Protein
 
4
g
8
%
Vitamin A
 
505
IU
10
%
Calcium
 
61
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: French
Keyword: Eclair, Eclairs Recipe
Skill Level: Medium
Cost to Make: $$
Calories: 241

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!

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

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Recipe Rating




Comments

  • Mary S
    February 24, 2024

    Eclair perfection! You are my “Go To” for internet recipes.

    Reply

    • NatashasKitchen.com
      February 24, 2024

      Thank you so much, Mary!

      Reply

  • Margaret Cook
    February 20, 2024

    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 ?

    Reply

    • NatashasKitchen.com
      February 21, 2024

      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.

      Reply

  • Tamara
    January 14, 2024

    The dough would not come together. Followed exactly but it was liquid and would not hold the shape of any kind .

    Reply

    • NatashasKitchen.com
      January 15, 2024

      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.

      Reply

  • Double T
    December 30, 2023

    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

    Reply

    • Natasha
      January 1, 2024

      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.

      Reply

  • Naz
    November 20, 2023

    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 😊

    Reply

    • Natashas Kitchen
      November 20, 2023

      Hi Naz, yes doubling this recipe will work.

      Reply

      • Naz
        November 21, 2023

        Great! One more question: would it be ok to use whole wheat pastry flour in this recipe? Thanks so much for your reply !

        Reply

        • Natasha's Kitchen
          November 21, 2023

          I haven’t tried that yet to advise. If you do an experiment, we’d like to know how it goes!

          Reply

  • Susan M Haverstock
    August 23, 2023

    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

    Reply

    • Natashas Kitchen
      August 23, 2023

      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.

      Reply

      • Doctor Grandma Jeannie
        November 28, 2023

        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?

        Reply

        • NatashasKitchen.com
          November 28, 2023

          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.

          Reply

  • Kate
    August 14, 2023

    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?

    Reply

    • NatashasKitchen.com
      August 14, 2023

      Hi Kate! They’ll likely get done faster so you’ll have to keep an eye on them.

      Reply

  • Stephanie Shandel
    August 13, 2023

    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?

    Reply

    • Natasha's Kitchen
      August 14, 2023

      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.

      Reply

  • Bianca
    July 27, 2023

    Love making these my 6 year old son absolutely loves it

    I just wanted to ask if they could be made in a airfryer

    Reply

    • Natasha's Kitchen
      July 27, 2023

      Great to hear that, Bianca! I honestly haven’t tested this recipe using the air fryer.

      Reply

  • Katryn
    July 1, 2023

    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.

    Reply

    • NatashasKitchen.com
      July 1, 2023

      Hi Kathryn! I’m so glad to hear that. Thank you for trying my recipe!

      Reply

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