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 these French eclairs in no time.
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Classic Eclairs Recipe
Learn how to make classic and easy “choux pastry” dough (the same pastry used for Cream Puffs as well as Churros and even Zeppole Italian Donuts) and a decadent homemade vanilla bean pastry cream that will have you licking the spoon and the bowl.
Eclairs are best eaten the day they are made, but I do love that they can be fully assembled a day ahead.
Video: How to Make Eclairs
I’ll show you how to make the easy dough (don’t worry, it only sounds fancy, but it’s actually simple to make), the custard filling, and the easy chocolate ganache to give your eclairs that classic French look and taste.
Also, 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!
Tools for Making Eclairs
- Large Piping Bag – reuseable or disposable works fine.
- 1/2″ round piping tip or a 16mm open star tip – you need a large tip to pipe the eclair dough into strips.
- Baking Sheet – a half sheet works great
- Silicone Liner or Parchment Paper
- Bismarck tip (or a small sharp tip like Ateco #16 or #352) – you could use a number of tips to pipe the frosting into the eclair.
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 3 days ahead which is perfect for holiday entertaining.
- If making ahead, cover the surface directly with a sheet of plastic wrap so it doesn’t form a film.
- You can substitute the real vanilla bean for vanilla extract. I love seeing those little vanilla flecks in the eclairs (see recipe notes)
Pro Tip:
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). The key is to continue mixing the dough in the saucepan to release excess moisture until a thin film forms on the bottom of the pan. Choux pastry 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.
Make-Ahead
- Eclair Shells – can be baked a day ahead and stored covered at room temperature for up to 2 days. Shells can also be frozen in an airtight conatiner up to a month then thawed at room temp for 30 minutes. To re-crisp shells, bake thawed shwells at 300˚F for 5-10 minutes then cool completely before filling.
- Filling (Pasty Cream) – can be made a day ahead. Cover with plastic wrap directly over the surface and refrigerate. Re-whisk before piping.
- Glaze – I find it’s best to make the glaze when assembling the eclairs since you’ll need to reheat it to loosen it up again which won’t save you any time.
How to Store Eclairs
Filled Eclairs are best enjoyed fresh or eaten the day of assembling since they will start to soften once you pipe the cream in and add the glaze, but you can store in the refrigerator in an airtght container for up to a day.
More French Desserts and Pastries
My husband and I were able to visit France this year, and we spent a fair amount of time visiting the boulangerie (bakeries that sell bread) and pâtisseries (that sell sweet treats), where we sampled the best French pastries and baked goods. It’s such a treat to recreate our favorites that remind me of our time in Paris.
- Homemade Croissants – I finally nailed it!
- Cherry Clafoutis – breakfast or dessert
- Easy Crepes – our go-to crepes
- Fruit Tart – with the best crust
- Peach Galette – the easiest ‘pie’
- Chocolate Souffle – restaurant copycat
- Easy Almond Croissants – French bakery copycat
- Raspberry Macarons – filled with raspberry cream
Now go forth and conquer homemade eclairs!
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 corn starch
- 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
Filed Under
Can we freeze the filling? if so ,how long? like a couple hours or days?
And even though i have not tried this recipe i am excited to try!
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.
Can you freeze the finished eclair? Mine turned out great and they taste devine. I had no trouble with the recipe and even made them smaller than you suggested.
Hi Barbara, I have tested that but have read it’s best not to freeze eclairs.
I am a data nerd so I need to ask. Why are the eclairs filled from the bottom instead of having the holes in the top so that the holes are covered by chocolate?
I don’t want to ruin things by simply trying to hide the holes.
Hi Tim, that is the classic way to fill and if you have excess frosting on top, it will be more difficult to coat and hide that with chocolate.
Thank you, I just needed to know why. (I’m just like that)
Why does the bottom burn, I have it on silicone baking sheet but still burns ?
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.
My eclairs didn’t rise when I cooked them. I followed the directions exactly. Now I can’t put the cream in. Any ideas on what went wrong?
Hi Melissa, 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
This recipe was fantastic!! They were mouthwatering. Had a little trouble figuring out how much filling went in each, but turned out great in the end! Thank you!
That’s fantastic! Great to hear that you loved the end result. Thanks, Brandee.
Great recipe! They came out fabulously despite my poor piping skills.
Hi Gayle, I’m sure it will get better and better as you practice. Thanks for the review!
Hi Natasha,
I’m excited to try this recipe and have a couple questions. The first is do you have any adjustments for convention baking. The second is if using multiple pans that do not fit on one rack, what do you recommend? For cookies, I typically switch and rotate. From your directions, it doesn’t look like you want the oven opened.
Hi Gayle, I haven’t tested this with convection baking. I would probably bake one sheet at a time for them to rise properly. Opening the oven might hinder the rising process.
Why did my dough come out sticky to go in pipe bag ? Please help
Hi Amy, the dough should be sticky in the piping bag and that is normal. Watch the video tutorial above to see what the consistency is when adding to the piping bag. I hope that helps.
I’ve send pictures through mail. They’re nor as perfect but they were amazing 👏.
I’m glad you enjoyed this recipe!
Hi Natasha. I tried this out and they were superb. I loved it so much. Éclairs are one of my favorite french desserts. After I so this I was determined to make this. For the filling I couldn’t make the custard but instead I filled them with my grandma’s recipe for buttercream and I used baking Margarine instead of butter in the pastry. Both additions were successful. Love love love this. Next time I’m gonna double it. Merci beacoup Natasha. 🥰
That’s so great! It sounds like you have a new favorite, Ranuth!
Hi, Natasha! I love your recipes and have used plenty of them over the years. My son’s birthday is next week and he asked requested eclairs. I’ve never made them, but found your recipe. It’s all printed up and ready to go. Can’t wait to try it out. Thanks so much!
Aww, that’s so special! I hope he loves this recipe, Barbara! Happy Birthday to your Son!
Thanks Natasha! This was my first time attempting to make eclairs and your recipe was such a big help! All my family and friends loved them.
That’s just awesome! Thank you for sharing your wonderful review, Mark!
Am excited to do this recipe. Love your video. Question: can I add Cacao powder to the filling to make a chocolate flavor?
Hi Marti! I haven’t tried that, but I bet that could work! If you experiment, let me know how you liked the recipe.
Natasha, when you are adding eggs into the choux pastry, can you use a stand mixer to beat them, instead of a hand mixer? If so, would a paddle attachment work?
Hi, that should work as well.
My sister’s and I LOVE your recipes and have never been disappointed. You have become our Gold Standard!
Made the eclairs and boy, were they delicious! No pictures because, well, I should’ve watched the video before I jumped in with both feet. Mine were a little crooked. Otherwise another keeper! Thank you!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles!
Hi NK,
I used your recipe for my first attempt at Eclairs and Success! YAY! My timing was a little off, but the three parts came together in the end and they are absolutely delicious!
That’s fantastic, Susi! Thanks so much for your good comments and feedback.
These are delicious…especially the pastry cream which is fabulous!
I’m so happy you enjoyed that. Thank you for sharing that with us, Barb!
Your recipe for the eggclairs were so precise you couldn’t screw this up it came out sooo good I’ve tried other recipes but this one by far is the best. Tonight I will be making your”shepherds pie. Your recipes are the only ones I’ll be using. Thank you for sharing it with us.
I’m so glad you found a favorite on my blog, Rose! That’s so great! I hope you love the shepherd pie! Happy New Year!
I have tried to make eclairs a few times before and they never would come out right. This recipe is a keeper though, the detailed instructions and the video were super helpful and the end result was absolutely delicious! Thank you Natasha!
I’m so glad you found a keeper!