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.
This post may contain affiliate links. Read my disclosure policy.
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
I have always wanted to learn how to make pate a choux and your recipe was awesome. I did not make eclairs but instead made profiteroles using the same pastry cream and ganache but I did not pipe them I used a spoon. Fantastic! I also used the recipe to make savory by adding gruyere cheese to the dough and paprika, a pinch of salt and pepper, and ate them as is and also made a ham salad to stuff them with (like your cream puff). truly a keeper.
That sounds amazing, Susan! Thank you so much for sharing.
This recipe was amazing!!!!! Always love your recipes Natasha! You always make a complicated recipe so easy. These Eclairs were divine, pastry puffed beautifully and the custard was delicious and had a perfect texture!
That’s wonderful, Hani! I appreciate the feedback and review.
Followed the recipe to the tee but when i got to the eggs and dough part it didnt work the eggs cooked too fast and i wasnt able to use that batch then, i did it again letting it cool for 5 minutes but sane result. Ruined mothers day and would reccomend trying it a different way or even a different recipe
I am so sorry to hear that. If the eggs cooked then the dough mixture was not cooled off enough.
First time making eclairs, I was always so intimidated by them. Recipe is easy to follow, they turned out delicious. Never buying store bought again.
Homemade is always a better option, glad you liked it!
This recipe worked perfectly. They were gone in 24 hours! I made these when I was very sad, I had a miscarriage, and my friend made them for me. She told me the recipe, and now I’m using it all the time! Now, I have a 6 month old baby girl! Anyways… these filled me with joy and happiness. Thanks! These were so good!
Hi Hannah! That’s amazing. I’m so glad you loved the recipe. Thank you for sharing that with me.
Thank you for sharing this story. I recently had a miscarriage too. Baking always brings me so much joy. I am excited to try this recipe and bask in your baby dust! <3
Hi Natasha I’ve tried the eclairs bit they deflated in the oven can you tell me how I should set the oven pls (with fan or not pls and the oven heat coming up or below thanks
I’m sorry to hear that. I have a section above titled “Why do Cream Puffs Deflate” that may have some helpful tips. Often times it’s due to not properly preheating the oven beforehand or opening the oven door and there is a temperature drop. I like to use an internal oven thermometer to ensure my oven temperature is just right.
Where is the section on cream puffs deflating as my eclairs did not rise enough either, although they tasted good. I had to slice them lengthwise to fill them rather than being able to pipe into them.
Hi Suzanne, the culprit it likely due to piping them too large, 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.
Hello from Greece!
Your recipe looks very nice!
I would like to ask you the grams that you used….
Thank you in advance!
Hi Maria, if you’re at the recipe card you may click on the word Metric and it will convert the ingredients to grams. Hope that helps.
I made these eclairs today and they were FANTASTIC! I am a choux pastry beginner, and I had no problems whatsoever with this recipe. Making all the components was slightly time-consuming, but the end result was well worth it! I did play around with the flavors a bit and discovered that whipped cream is fabulous in the center as well, and would be a great substitute if you don’t have time to make the pastry cream. I also topped some of them with caramel and they were delicious that way as well. Overall, this recipe is definitely a winner!
That’s wonderful. I’m so glad they turned out great and that you loved the recipe. Thank you for the wonderful feedback.
Sadly, they did not puff up at all. I was wondering if it was because of the milk vs all water as other recipes don’t include milk. That being said, this was my first time making choux pastry so it could be operator error. However, I did find another recipe and they came out perfect. Sorry.
Hi Cindy! I’m sorry to hear that. I have had great success with this recipe, the milk has not been an issue for me. I have a section above titled “Why do Cream Puffs Deflate” that may have some helpful tips. Often times it’s due to not properly preheating the oven beforehand or opening the oven door and there is a temperature drop. I like to use an internal oven thermometer to ensure my oven temperature is just right. I am glad you found a recipe that worked, though. 🙂
These are excellent. Sometimes I make them in cream puff shape and it’s easier to fill with your pastry cream . They are delicious!
Thank you! I love these too. I’m glad you enjoyed the recipe. 🙂
HI Natasha,
Do you think I could half the recipe and it come out ok?
Thanks!
I think that will be fine. We’d love to know how it goes if you try it!
Hi, I have been trying the Eclairs for a while. The piping skills were not great at the beginning but I am getting better. The only thing that is different for me is that they only take 10-15 min after I lower the temp. If I keep them for longer, then they start to brown. I have pictures but not sure how to upload them here.
Thank you!
Hi Huda, is your oven possibly running hotter than normal? I would check if it needs to be calibrated. Also, if you are using a convection bake oven that could cause them to cook faster.
Hi Huda,
I made a batch today and had the same thing. 20 minutes at the lower temperature was all I needed. I know my oven runs a bit hot, but I usually only have to shave off a few minutes.
Sarah
The buns and pastry cream was very good. However the chocolate was not right.
Hi Marybeth! Could you be more specific as to what the issue was? I’d love to help troubleshoot.
I have made this recipe several times. It is absolutely delicious. It is a family favorite, everyone always asks me to make these! The pastry cream is out of this world. They take some time to make but definitely worth it!!!
I’m so glad you loved the recipe! Thank you for sharing.
Hi I made these but why were some not solid on the bottom? Some sank in is it my piping?
Hi Darlene, I have found that eclairs can fall or deflate if piped too large. Also, make sure your oven is fully preheated. I check mine with an in-oven thermometer.
Very delicious turned out just like described I love this recipe I will be making it over and over
I’m so glad you enjoyed it, Jessica!
Hi Natasha, I have tried so many of your recipes and love the results! Thank you so much for making the recipes easy to make. I made the choux pastry yesterday and refrigerated it, how long should it be kept out of the refrigerator before baking?
Hi Alina! Thank you, I’m glad you love my recipes. I have not refrigerated it before baking so I am not sure how that will affect the results or texture of the eclairs. I found this online, “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.
Hello Natasha
Can I use flour in the pastry cream rather than cornstarch?
I would love to know ASAP
Thank you so much
Hi Polly, I haven’t tested that but cornstarch is more typical for pastry cream. I think you’ll have a better flavor and texture.
Hello Natasha
I made these eclairs about 2 years ago and they turned out perfect. Then I made them today but the choux pastry was very runny although I followed all the amounts you mentioned. Any idea why this happened?
Hi Martina! Make sure you are using the same size eggs and measuring ingredients correctly.
Hi Natasha I tried the eclairs and it bake good but they drop when they came out the oven
Hi Alicia, 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.