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.
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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.
Tools for Making Eclairs:
- Large Piping Bag
- 1/2″ round piping tip or a 16mm open star tip
- Baking Sheet
- Silicone Liner or Parchment Paper
- Bismarck tip (or a small sharp tip like Ateco #16 or #352)
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)
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). 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.
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!
Watch Natasha Make Eclairs:
More French Desserts:
- Crepe Cake – the easiest 30 layer cake
- Easy Almond Croissants – French bakery copycat
- Raspberry Macarons – filled with raspberry cream
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
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Now go forth and conquer homemade eclairs!
Great recipe! Did it as described here and the eclairs turned out perfectly.
I’m so happy to hear that Eduard! Thank you for sharing your wonderful review with me.
The dough was way to thin and the eclairs didn’t rise
Hi Brooke, normally the dough is supposed to be thick enough to pipe where it stays put. If there were no ingredient substitutions made, I suspect maybe there was an error in measuring. I would suggest reading this post on measuring dry and wet ingredients.
Excellent recipe. Easy to follow and results are delicious. I made them for my husband’s birthday and he loved it. They cooked quicker in my oven so if you have an oven like mine bake less timing
I’m so glad you enjoyed it! Thank you for the wonderful review Remi!
Made these today and the pastry cream was excellent but that eclairs burned on the bottom and still had 20 mins remaining. They were in the middle of oven on Center rack so I’m not sure what would cause this.
Hi Trina, that is unusual. Make sure to set the oven to regular bake mode (not convection) and also to clarify, the temperature is written in Farengheight (not Celcius).
Next time I make these eclairs I’m going to put lipstick on and smile as I make them just like you! You make fabulous items in such a simple easy way that it is a shame not to bake and cook every day. You are a TREASURE, thank you!
Awww thank you Barbara! Your comment made me smile big 🙂 I hope you love the eclairs!
it says “One flour is incorporated, place back over medium heat about 1 1/2 to 2 ”
One flour?
Hi Kaden! Thank you for pointing that out! That should say “once”.
Am I able to triple the recipe or do I have to do it one at a time?
Hi Rima, I haven’t tried tripling it so I’m not sure. I think it would be challenging to work with more than double the recipe. If you do multiply it, keep in mind all of the timings in each step would need to be increased.
My bf’s birthday is coming up and eclairs are his favorite dessert, so I wanted to make them for him! I would not consider myself to be a “great” baker, but I’m working on it! 😉 So the thought of making eclairs was a little daunting, but when I found your recipe and watched your video, it gave me a sense of confidence that “I can do it!”…. So I did! And they turned out better then I thought they would! Your recipe is so easy to follow, and the video helps to make sure your doing it right! 🙂 Now I can say “I made eclairs, my first French dessert!!” Thanks so much for the awesome recipe, I can’t wait to make them again!
That’s so amazing! I’m so happy your first French dessert was from our blog! Thank you for that great review!
My rating would have been a 5 except the pastry didn’t rise. Nevertheless, I coated them with the ganache and spooned the filling on top. They were still light and delicious. Do you have any idea why the pastry didn’t rise?
Hi Ira, I tested many batches and one of the causes of pastry that did not rise properly was when I piped them too large – either too long or too wide. I hope that helps!
Can I make puffs day before the gathering ?
Hi Angelina, You can make the shells inadvance and store in an air tight containers. Ours haven’t lasted long enough to try that but our readers have tried freezing them. I imagine a couple days is fine in the fridge. I haven’t tried this but I read that it’s best not to freeze eclairs.
90% of the time if your choux pastry doesnt rise it has to do with not having your ingredients at room temp and your oven at a high enough temp and properly preheated..u need to heat to get the rise
Your recipe is great ..BUT..unless you click to follow you on Pinterest, the box won’t go away & it’s a bit irritating. Just wanted to let you know. Thanks for sharing.
Hi Bea, thank you so so much for sharing that feedback with me. It is super important to hear that kind of feedback and I have removed the pop up box effective immediately. I decided it was a little intrusive even without the closing functionality being broken (I agree that is frustrating for sure and I had no idea it wasn’t working correctly so thank you for letting me know!). I’ve made some other modifications as well to make the Pinterest visitors experience better and I have you to thank 🙂
The dough came out so thick it couldn’t be piped. I had to throw the whole thing out. It has been years since I had a recipe that I had to abandon and throw away.
Hi Jon, I haven’t had that happen but I am always happy to help troubleshoot. I highly recommend watching the video to see if maybe you could spot a deviation from the recipe. Be sure to add the ingredients in the order listed and to measure correctly with dry versus wet ingredients. I hope that helps!
Wow I made eclairs! They came out amazing thank you!
Thank you for that wonderful review! I’m so happy you enjoyed them, Tara!
My husband is a huge eclair fan so we decided to give these a go. The recipe was easy to follow and they turned out perfectly! I was shocked they looked so professional! I can say they were just as good two days later (made on Sunday, tasted on Tuesday). I couldn’t find my piping bag so I used a ziploc bag and cut the corner off at about 1/2 inch. They were a little wider than called for but cooked perfectly at the exact time noted. Thanks for perfection! We’re making them again today for a dinner party!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Will maple syrup work instead of vanilla bean?
Hi Anastasia, I honestly have not tried that substitution so I can’t speak to it, but be careful not to over-do so you don’t throw off the proportion of liquid or it may not set properly. Vanilla extract works well (I have instructions in the post on that) and it will give you more flavor for the quantity than maple syrup.
Hi Anastasia I have used Maple Syrup instead of sugar for the Pastry Cream by adding just 1 teaspoon extra cornstarch and it worked perfectly well.
So yummy. The filling taste like creme brule. Please make a video with a eclair cake. Alot of people would love that
I’m so happy you enjoyed that. Thank you for sharing that with us!
Mine rose beautifully but after I lowered the temperature to 325 degrees, they all deflated and are unfillable. Made them in 2 separate ovens and both deflated. What am I doing wrong?
Hi Natalia, If everything else was the same, it could be due to making them too large – that was my mistake for a couple of trials. I hope that helps!
This happenned to me as well. Exactly when I lowered the temp. Not sure why. What I did was I maintained one temp at 350-375F all throughout. Babies came out perfect 🙂 I suspect the problem was because of my oven. Hope this helps.
Worked as a charm, delicious!!! First time ever daring to make eclairs and your recipe is great Natasha, simple and well explained. Thank you
Hi Gwen, I am so happy to hear that!! That makes my day. I’m so glad you loved the eclairs recipe and had success from the first time!
How long can you store the pastry and the pastry cream?
Hi! Ours haven’t lasted long enough to try that but our readers have tried freezing them. I imagine a couple days is fine in the fridge. I haven’t tried this but I read that it’s best not to freeze eclairs.
I’m looking to make cream puffs and know the choix dough is generally the same. I love your recipes and would like to use yours. Do you know I would need to make any modifications to this to make cream puffs (other than piping and perhaps filling)?
Hi Megan, the dough is exactly the same to make cream puffs, you would just bake less (I want to say it was 20 minutes once you turn it down to the lower temperature rather than 30 minutes) and it also depends on how large you make them.
Thanks. I prob won’t make then this weekend now that it’s going to rain. But I’ll definitely try that when it’s dryer.
Would these be just as good if I froze them?
Hi Ina. I haven’t tried since my research, I read that it’s best not to freeze eclairs.
Hi Natasha! I made eclairs and pumpkin cheesecake today following your recipes. They turned out perfect!!! Thank you so much for your incredible work and have happy Thanksgiving!
That’s just awesome!! Thank you for sharing your wonderful review 🙂