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 cornstarch
- 1 pinch salt
- 4 large egg yolks
- 4 Tbsp unsalted butter, room temperature
For the Chocolate Glaze:
- 4 oz semi-sweet chocolate chips, *
- 1/2 cup heavy whipping cream
Instructions
How to Make Choux Pastry
- In a Medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.
- One flour is incorporated, place back over medium heat about 1 1/2 to 2 minutes stirring constantly (to release extra moisture and partially cook flour), or until dough comes together into a smooth ball and a thin film forms on bottom of pan.
- Transfer to a large mixing bowl and beat using an electric hand mixer on medium speed for 1 minute to cool the mixture slightly. Add 4 eggs, 1 at a time, allowing each egg to fully incorporate between additions. Beat until dough is smooth and forms a thick ribbon when pulled up.
- Pipe eclairs over baking sheet lined with silicone using a 1/2” round tip. Pipe 18-20 (4” long and 3/4” wide) strips, keeping them 1 1/2″ apart.
- Bake at 425˚F for 10 minutes. Without opening oven, reduce temp to 325˚F and, bake 30 minutes longer or until golden brown. Transfer to wire rack to cool while making pastry cream.
How to Make Pastry Cream:
- In a medium saucepan bring 2 cups milk, vanilla bean and scraped seeds just to a boil, stirring to prevent film from forming.
- In a separate large bowl, whisk together 3/4 cup sugar, 1/4 cup corn starch and pinch of salt. Add 4 egg yolks and whisk until smooth, creamy and lightened in color – it takes a couple of minutes but it will get there.
- Gradually (so the eggs don’t curdle), while whisking constantly, add hot milk in a steady stream until all of it is incorporated. Pour mixture back into saucepan and bring to a boil while whisking constantly then whisk another 30 seconds until mixture is thick and pudding-like in consistency.
- Transfer pastry cream to a medium bowl (whisk in 2 tsp vanilla extract if using). Cut butter into pieces and quickly whisk into the custard until fully incorporated Cover with plastic directly over the surface of the cream, let it cool slightly then refrigerate 30 minutes or until cool.
- With a small pastry tip, poke 2-3 holes through the bottom of each cooled pastry. Pipe cream inside, scraping off excess. Refrigerate eclairs while making chocolate glaze.
How to Make Chocolate Glaze:
- Place 4 oz of chocolate chips into a small heat-safe bowl.
- Heat 1/2 cup heavy whipping cream (in a saucepan or microwave) until it is just at a simmer then remove from heat and pour over chocolate chips. Let rest 2 minutes then whisk from the center outwards until smooth sauce forms.
- Dip the top half of filled and chilled eclairs into the chocolate sauce, allowing excess to drip off.
Notes
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
That was the best presentation/video ever 🙂 . I have made it and it turned out awesome! like a lot of your recipes. Thank you!
Thank you for that wonderful compliment, Natasha!
I made this with my kids today. They wanted to try choux pastry after watching the British Baking Show. The whole family loved this recipe! Easy to follow directions for these first time choux bakers. These are the best eclairs I’ve had.
It sounds like you’re going to have a entire team of bakers over there, that’s just awesome, Laura! I’m so glad you all enjoyed these eclairs!
Do you use convection or conventional when making this recipe?
Hi Jamison. I use the regular baking mode, not convection.
Hi I tried this I’m im pretty good baker but min turned out really moist from the filler I was wondering if you had any tips to fix this
Hi Madi! The cream filling eventually makes the eclair soggy the longer it sits inside the pastry shell. If it was really moist from the beginning, could it be that the filler was too soft or the eclairs were not fully cooked on the inside?
This is the same as the one in the California Culinary Academy cookbook, except you have slightly different baking instructions, so that should tell people your recipes are pretty great!! I made 56 cream puffs with the recipe and filled them with a sweetened whipped cream flavored w/ coffee extract and vanilla bean paste which balanced out the coffee beautifully, giving little flecks that are reminiscent of ground coffee. Your glaze is simply perfect too! This is a winner. Period!! I’ve also made your individual pavlovas for a baby shower and they are perfect! I’ve been through culinary school but I’m always on the lookout for great recipes. And yours are some of my favorites!! Thanks Natasha. I love your videos too. I don’t want to see celebrities in the kitchen. It’s so much more relatable to see a mom who has amazing skill in the kitchen, and learn from your non-fussy, down to earth easy to understand instructions. I appreciate that you’ve got both weeknight family recipes as well as special occasion recipes. You’re the whole package! Five stars from this chef grandma! God bless you and your family.
Hi Paulette! Thank you so much. That’s wonderful. I’m glad you enjoy my recipes. God bless.
I am currently making this recipe, and I have to tell you how much I appreciate that you put the ingredient amounts into the instructions. It is so nice to just follow the directions straight through without having to scroll back and double check amounts!
I’m glad that it’s helpful, Kaelyn. Thank you! 🙂
Wonderful recipe. Instruction easy to follow. Flavors, texture, shape!!!!Thank you Natasha
You’re very welcome! I’m glad to hear that.
Hi. Could I use caramel for the top instead of chocolate? Not big fan of chocolate…
Hi Liya, I think that would be fine. If you do an experiment, please update us on how you liked that version!
Made them again today! Awesome! Added edible gold leaf and raspberries! Amazing, never disappoints!
Great to hear that it was a success!
Making Eclairs, wondering if I can open the oven to check them?
It’s best not to, but if you feel they are getting close, it may be safe too. If you have an oven light, you can turn that on to peak through the oven glass also.
Turned out amazing! I love to bake, but had never made eclairs. I am 10 years old, and I owned a baking business, great recipe! Thanks so much Natasha! Also can I make the pastry cream ahead and leave in the fridge overnight?
That’s wonderful! You’re so very welcome. Yes, you can make the cream ahead and keep it in the refrigerator over night. 🙂
Hi Natasha
I was Wondering with the lined silicone do you have to do that?
This is my first time making them and i am child so dont really know what silicone to use
Hi Izzy! You could use a silicone mat on your baking sheet. That would be fine.
I want to make these but there are only 2 of us. I am in Cincinnati and our best bakery freezes them. They taste great. I will try and let you know. Thank you.
Hi Cindy, I have not frozen these but one of my readers mentioned that they “lost the wonderful texture with freezing.”
The pastry never did rise nor did it turn out very disappointing since we wasted all that better
Hi Jeffra! I’m sorry to hear that. Some tips to help troubleshoot. Look over the recipe again and my process to ensure you did not miss any steps. Be sure you are measuring your ingredients correctly by viewing the tutorial I provided the link to. Also, I recommend getting an internal oven thermometer to ensure your oven is heating correctly. Lastly, let your oven fully preheat before putting these in to bake. If the oven is not hot enough when you put them in or if you take them out too early, it could result in flat eclairs.
Made your eclairs last week with my grandkids! Made deliveries to family and friends who were shocked and awed by 1. an unannounced visit with a chocolate eclair handmade and 2. how delicious it was!
I’m hoping folks give this a try. Seriously the 8 year old made the choux pastry! None of them had piped anything before. They looked great and tasted even better! Thank you!
Love it! I’m so glad that your family enjoyed this recipe a lot.
Thank you for the great recipe I posted on my Instagram it turned out a success delicious and easy to follow instructions
I’m so glad it worked out, Myriam! If you tag #natashaskitchen I can see it too!
Hi! Can we freeze choux pastry? I have some left over from the churros.
Hi Zohra, 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.
Hello Natasha!
I’ve made these a million times now and they’re just fantastic. LOVE THEM. I just have a question, how long can we keep the eclairs (all assembled) in the fridge?
Hi Sarah! So glad you enjoy them. They are best within a couple of days, after that, they tend to get soggy.
Hi Natasha how are you. It’s me Ranuth. I made your eclairs for the second time. They were chocolate and vanilla heaven but I got two problems. When I took the shells out of the oven they were stable but as it rested it wrinkled and when I was piping the frosting I only was able to put a little in it. I was worried why they shrank bcoz yours were stable. I followed the exact recipe. Dunno what happened?
Hi Ranuth, I have found that eclairs can fall or deflate if they are piped too large. Also, make sure your oven is fully preheated. I check mine with an in-oven thermometer.
Oh I didn’t know. Thank you for the tip will try it soon. You always have the reasonable explanations. Thanks so much again ☺ 😍.
You’re very welcome! 🙂
Once the eclairs are complete, does the cream filling need to be refrigerated or is it stable enough to be left at room temperature?
I’m excited to try these; I had never made anything using choux pastry before I tried your cream puffs, but you made it so easy!
Hi Sheila, due to the ingredients it contains, pastry cream should always be refrigerated for safe consumption. I hope you love the eclairs!
when i fill my eclair they are fine untill i fill the second batch and the filling turns watery and kind of gets seperated and then whn i try to whip it again it turns to butter how do i keep it from seperating?
Hi Taylor? Did you make any substitutions? I would look over the steps again and make sure you did not miss anything. Also, the cream should be cooled down before you refrigerate and then it needs to refrigerate for about 30mis or more until it is cold, this allows it time to set well. I hope this helps.