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 285 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

  • Susan M Haverstock
    June 25, 2023

    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.

    Reply

    • NatashasKitchen.com
      June 26, 2023

      That sounds amazing, Susan! Thank you so much for sharing.

      Reply

  • Hani
    June 9, 2023

    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!

    Reply

    • NatashasKitchen.com
      June 9, 2023

      That’s wonderful, Hani! I appreciate the feedback and review.

      Reply

  • Trinnean bryll-krude
    May 14, 2023

    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

    Reply

    • NatashasKitchen.com
      May 15, 2023

      I am so sorry to hear that. If the eggs cooked then the dough mixture was not cooled off enough.

      Reply

  • Katie
    May 7, 2023

    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.

    Reply

    • Natasha's Kitchen
      May 8, 2023

      Homemade is always a better option, glad you liked it!

      Reply

  • Hannah
    April 19, 2023

    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!

    Reply

    • NatashasKitchen.com
      April 19, 2023

      Hi Hannah! That’s amazing. I’m so glad you loved the recipe. Thank you for sharing that with me.

      Reply

    • Fran
      June 1, 2023

      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

      Reply

  • Mimi
    April 12, 2023

    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

    Reply

    • Natasha's Kitchen
      April 12, 2023

      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.

      Reply

      • Suzanne Zorn
        December 16, 2023

        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.

        Reply

        • Natashas Kitchen
          December 16, 2023

          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.

          Reply

  • MARIA
    April 5, 2023

    Hello from Greece!
    Your recipe looks very nice!
    I would like to ask you the grams that you used….
    Thank you in advance!

    Reply

    • Natasha's Kitchen
      April 6, 2023

      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.

      Reply

  • A
    March 31, 2023

    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!

    Reply

    • NatashasKitchen.com
      March 31, 2023

      That’s wonderful. I’m so glad they turned out great and that you loved the recipe. Thank you for the wonderful feedback.

      Reply

  • Cindy
    March 19, 2023

    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.

    Reply

    • NatashasKitchen.com
      March 20, 2023

      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. 🙂

      Reply

  • CK
    February 13, 2023

    These are excellent. Sometimes I make them in cream puff shape and it’s easier to fill with your pastry cream . They are delicious!

    Reply

    • NatashasKitchen.com
      February 13, 2023

      Thank you! I love these too. I’m glad you enjoyed the recipe. 🙂

      Reply

  • Debora
    February 12, 2023

    HI Natasha,

    Do you think I could half the recipe and it come out ok?

    Thanks!

    Reply

    • Natasha's Kitchen
      February 12, 2023

      I think that will be fine. We’d love to know how it goes if you try it!

      Reply

  • Huda
    February 11, 2023

    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!

    Reply

    • Natashas Kitchen
      February 11, 2023

      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.

      Reply

    • Sarah
      October 24, 2023

      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

      Reply

  • Marybeth
    January 13, 2023

    The buns and pastry cream was very good. However the chocolate was not right.

    Reply

    • NatashasKitchen.com
      January 13, 2023

      Hi Marybeth! Could you be more specific as to what the issue was? I’d love to help troubleshoot.

      Reply

  • Emiliana Solorzano
    January 2, 2023

    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!!!

    Reply

    • NatashasKitchen.com
      January 2, 2023

      I’m so glad you loved the recipe! Thank you for sharing.

      Reply

  • Darlene
    December 30, 2022

    Hi I made these but why were some not solid on the bottom? Some sank in is it my piping?

    Reply

    • Natashas Kitchen
      December 30, 2022

      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.

      Reply

  • Jessica
    December 23, 2022

    Very delicious turned out just like described I love this recipe I will be making it over and over

    Reply

    • Natashas Kitchen
      December 23, 2022

      I’m so glad you enjoyed it, Jessica!

      Reply

  • Alina
    December 9, 2022

    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?

    Reply

    • NatashasKitchen.com
      December 9, 2022

      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.

      Reply

  • Polly
    October 29, 2022

    Hello Natasha
    Can I use flour in the pastry cream rather than cornstarch?
    I would love to know ASAP
    Thank you so much

    Reply

    • Natasha
      October 29, 2022

      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.

      Reply

  • Martina george
    October 15, 2022

    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?

    Reply

  • Alicia
    October 12, 2022

    Hi Natasha I tried the eclairs and it bake good but they drop when they came out the oven

    Reply

    • Natashas Kitchen
      October 12, 2022

      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.

      Reply

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