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
How long will the eclairs last in the fridge or freezer?
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)
Can I make the eclair dairy-free? Will it still work??
Hello there N, I haven’t personally tested that but someone else commented and shared this “I made this dairy-free..I used almond milk and plant base butter..they turned out perfect!!”
You could omit the milk and use only water.
Hi Natasha,
I followed your chocolate eclair recipe, the eclairs did rise in the oven . But, they are flat and not hollow. What might have gone wrong?
Thanks
Hi Archana, sorry to hear these didn’t work out; if they come out of the oven too early, they can go flat. Also, if they are piped too wide, they can flatten.
Your oven has to be 450 degrees initially, or eclair puffs will not rise. Also, we’re your eggs jumbo….if so, too much egg would cause them to flatten
Can I make the eclair dairy-free?
Hi there, I haven’t personally tested that but someone else commented and shared this “I made this dairy-free..I used almond milk and plant base butter..they turned out perfect!!”
Thanks so much
I made this twice already. Absolutely amazing! My parents both loooooved it! That’s because they love whipped cream haha. It was so good that we couldn’t stop eating them!
We refrigerated them and were just as good the next day. (Not that we had many leftovers)
Thank you so much for this recipe, Natasha!
Would you mind doing a recipe on chocolate tarts?
I’m so happy to hear that! Thank you for sharing your great review and suggestion, Arielle!
When I popped these baddies out of the oven, they were very soft and spongy. Do you happen to know why the outer shell was not hard and crispy?
Hi, could you be in a high humidity area? If not, they normally should dry as they cool and rest.
Hi Natasha, I tried making the pastry filling yesterday but it turned out really runny and just oozed out of the pastry. Not sure what went wrong. Any thoughts?
Thank you for sharing that with me. We have tips in the recipe and comments that should help with the filling being runny. I’m also more than happy to troubleshoot.
Tried it, made it and loved it. Thankyou for the recipe. I only had to add one extra egg to get the consistency you mentioned and it turned out perfect.
I’m so happy that worked out, Tanaya! That’s so great!
Greetings from Poland! This is a great recipe! My boys and I love watching your videos and making your recipes!
That’s just awesome! Thank you for sharing your wonderful review & for watching, Jenn!
Hello!Can I use this eclair filling to your donut recipe? would it be close to boston cream donuts? or should I use different filling,?
Hi Justyna! I bet this would work great as a donut filling! If you experiment, I would love to know how you like that.
The pastries turned out great however there was not enough filling. Only enough to fill half. I had to make a second batch of filling.?? I’m 76 and.enjoy your recipes.
I’m glad you’re enjoying my recipes, thanks for sharing!
Would it also be good to substitute shortening for butter when making the chouex pastry
Hi Jason, I have not tested this with shortening, and with baking being such a science, I can’t advise that would work.
Hey Natasha. Is it possible to substitute whipped cream to fill the eclairs?
I think the custard really elevates this recipe but if more whipped options are desired I may recommend trying this cream recipe here. I hope you love it! 🙂
Most of my Claire’s went flat when I took them out of the oven, do you know why does that? Is it my oven? Or the the High altitude?
Hi Sarajane, if they come out of the oven too early, they can go flat so moving them may be the culprit. Also, if they are piped too wide they can flatten.
Try leaving in the turned off oven to cool slightly before removing. This allows them to dry inside a little more
Leaving the door slightly open. Then remove to wire rack
Hi Natasha
can I use whole wheat flour? it’s the only flour I have.
Hello Cass, I have not really tried that yet to advise. If you do an experiment, please share with us how it goes.
Hello Natasha, thank you for sharing your wonderful recipes including this one. My daughter is a great fan of your chocolate chip cookies and now knows how to do them (almost) without my help, and I prefer these amazing eclairs. I have a question. I just purchased a silicone mat with piping patterns for eclairs: regular size (5″ long) on one side and mini size (3″ long) on the other. I wonder if I need to correct baking temperature and/or time when using it, since your recipe calls for 4″ eclairs. Going to try the mat tomorrow. :o) Thank you and Happy Thanksgiving to you and your family.
HI Luba, I don’t think it should change by much but that’s great you found one with a form! That’s just awesome!
can i use heavy whipping cream instead of whole milk?
Hi there, I have not tested this with just cream, so I cannot advise on this working with that. If you experiment I would love to know how you liked that.
Hi Natasha, 18-20 Choux Pastry shells are a bit much for me. Can I half all of the ingredients for 9-10 pastry shells & get the same results?
Hi Frank, that should still work fine to cut everything in half and make half the recipe.
I would be curious how to adapt the pastry cream recipe to use ground tapioca as the thickener instead of corn starch, or even arrow root.
The eclairs turned out beautifully, even though I didn’t that “ribbon” as my choux remained quite thick in the end, they still puffed up beautifully, and where flakey tender.
Hi Natasha! Do you think that I can add diced strawberries to the pastry cream? Trying out a new pop of flavor! 🙂
Hello Audrey, I have not really tried that yet to advise but I think it’s worth experimenting with. If you try it, please share with us how it goes as we would also love to know.