This elegant eclair recipe captures the essence of French patisserie. Crisp, delicate eclair shells are filled with silky pastry cream and topped with a decadent, shiny chocolate ganache for a gourmet-level dessert.
Making such an iconic pastry at home may feel intimidating. I take you through each step of the process to create these beloved treats with ease– from preparing the choux dough to achieving the perfect pastry cream. Whether you’re a novice or an experienced baker, you can create this homemade eclair recipe with my expert tips and tricks! For more French pastry recipes, try my Mille Feuille, Palmiers, or Canelés.
What You Need To Make This Recipe
Whole Milk — provides a rich and creamy base for the pastry cream, which is crucial for achieving the right consistency and flavor.
Vanilla Bean — infuses the pastry cream with a deep, aromatic, and robust vanilla flavor. Alternatively, use 2 teaspoons of pure vanilla extract or vanilla bean paste.
Large Eggs — choose whole eggs and bring them to room temperature to help create the best structure for the pastry dough, allowing the dough to puff up in the oven. Egg yolks are used as a natural thickening agent, giving the pastry cream a custardy texture and rich flavor.
Granulated Sugar — sugar sweetens the pastry cream and shell and helps enhance the overall pastry flavor. Regular granulated white sugar works best.
Cornstarch — helps thicken the pastry cream to ensure it is smooth and holds its shape well.
Butter — choose unsalted butter to best control the seasoning of the filling and pastry, and ensure it is cold before adding to the pastry cream so that it incorporates slowly.
All-Purpose Flour — provides the base of the choux dough. Use unbleached all-purpose flour for the best results, and sift the flour before measuring it to avoid lumps.
Heavy Whipping Cream — the rich, smooth base for the chocolate glaze and gives each eclair a glossy finish.
Semisweet Chocolate — use semisweet chocolate chips or chopped chocolate bars for a balanced, rich chocolate flavor in the glaze that isn’t overly sweet.
How To Make Eclairs
1. In a medium saucepan, combine the milk and vanilla bean and bring the saucepan to a boil over medium heat. Turn off the heat and set aside to infuse for 15 minutes. Remove the vanilla bean pod. Meanwhile, whisk the egg yolks and sugar in a mixing bowl until light and fluffy, then whisk in the cornstarch until no lumps remain.
2. Whisk in ¼ cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a fine mesh strainer back into the saucepan.
3. Cook over medium-high heat, gently whisking constantly, until thickened and slowly boiling, 3-5 minutes. Remove from the heat and stir in the cold butter until fully melted and combined. Transfer to a clean bowl and press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Let the custard cool slightly at room temperature, then chill for at least 2 hours or until ready to serve.
4. Preheat the oven to 425°F. Line a sheet pan with parchment paper. Fit a large pastry bag with a large open star tip (869). In a large saucepan, combine the water, butter, sugar, and salt and bring to a rolling boil over medium-high heat. Then, immediately remove the pan from the heat.
5. Add all the flour at once, and stir hard with a wooden spoon until all the flour is incorporated. Return the pan to medium heat and stir constantly for 30 seconds.
6. Scrape the mixture into the large bowl of a stand mixer fitted with a paddle attachment (or use a hand mixer). Start mixing at medium speed. With the mixer running, add 3 eggs, one at a time. Stop mixing after each addition to scrape down the sides of the bowl.
Mix until the dough is smooth and glossy. The dough should be thick but fall slowly and steadily from the paddle when lifted from the bowl. If the dough clings to the paddle, add another egg and mix until incorporated.
7. Carefully transfer the choux dough to the pastry bag. Pipe lines of dough 4 inches long onto a parchment paper-lined baking sheet, leaving 2 inches of space between each. Use your fingers dipped in cool water to smooth out any bumps or points of dough that remain on the surface. If desired, you can lightly brush the dough with an egg wash.
8. Bake for 15 minutes at 425°F. Reduce the heat to 375°F and continue baking until puffed and a light golden brown, or about 25 minutes more. Once golden, remove them from the oven and immediately poke two holes in the bottom using a skewer or sharp knife to release steam. Let the pastry shells cool completely on a wire rack.
9. Poke a hole in the end of each cooled eclair shell, or two larger holes on the bottom using a small pastry tip. Remove the pastry cream from the fridge and whisk it vigorously until smooth and loosened. Transfer it to a pastry bag fitted with a medium plain piping tip, or a tip designed to fill donuts. Gently pipe the custard into the eclairs through the holes you just made. Place them back on the wire rack once filled.
10. Heat the cream in a small saucepan over medium heat or microwave it in a medium bowl until it just starts to bubble and steam. Add the chocolate, and let the mixture stand for 2 minutes. Then, gently whisk until melted and smooth. Dip the tops of the eclairs in the warm chocolate glaze and set them on a small pan or plate.
Chill, uncovered, for at least 1 hour to set the glaze, or keep refrigerated until ready to serve. Eclairs should be stored in an airtight container in the fridge for up to 2 days.
What Is Choux Pastry?
Choux pastry, also known as pâte à choux, forms the base of an array of French pastries, from eclairs to cream puffs. It is made by boiling water, butter, sugar, and salt on the stovetop before removing it from the heat, beating in flour, and mixing in eggs with an electric mixer or stand mixer. Choux pastry is a versatile dough that puffs up beautifully when baked. It has a light and crisp shell and an airy, buttery interior that can be filled with sweet or savory fillings.
Tips For Making Choux Pastry
- Add an extra egg if the dough is thick. The consistency of the choux dough should be thick but smooth, and it should fall slowly from the paddle or spoon. If the dough is too thick and clinging to the beaters or paddle, gradually add an extra egg or part of an egg, beating until well incorporated and the consistency is correct.
- Add extra flour if the batter is too runny. The dough should not be too runny, or it won’t hold its shape when piped. If the batter doesn’t hold ribbons when falling off the beater, sift in a little more flour, one tablespoon at a time, mixing well after each addition until you reach the correct consistency.
- Use a large star tip to pipe dough. This helps create the classic ridged eclair shell texture, which is aesthetically pleasing and helps them bake evenly.
- Don’t open the oven during baking. While tempting, avoid opening the oven door as it can cause the temperature to drop quickly, and the choux pastry can collapse.
- Poke baked shells to keep them crisp. Eclair shells can become too soft if their steam is not released immediately after baking. Poke two small holes in the bottom of each shell with a skewer or the tip of a sharp knife to release the steam.
Why Did My Pastry Shells Fall Flat?
If your choux pastry falls flat after baking, the dough could have been too wet or dry. You want the dough to be thick, smooth, and glossy and fall in ribbons from the beater; add more flour if it’s too runny and more egg if it’s too stiff. Avoid opening the oven door while the dough is baking to prevent the temperature from dropping and the pastry from deflating. Finally, you must poke holes in the shells after baking to release the steam, or they can become soggy and collapse.
Can You Make The Eclair Components In Advance And Fill And Decorate Before Serving?
Yes, you can prepare the shells and pastry cream ahead of time and fill them just before serving. Store baked and cooled shells in an airtight container at room temperature for up to 24 hours or a freezer-safe container in the freezer for up to 1 month. Thaw frozen shells at room temperature before restoring their crispiness in the oven heated to 350ºF for 5-10 minutes and cooling before filling.
Store prepared and cooled pastry cream in a bowl with plastic wrap pressed directly onto the surface and refrigerate for up to 24 hours. Re-whisk the cream before piping it into the eclairs. Then, prepare the chocolate glaze when the eclairs are filled and ready to be dipped.
What’s The Difference Between Eclairs And Profiteroles?
Eclairs and profiteroles are classic French pastries both made using choux pastry dough but have a few distinct differences. Eclairs have a long, cylindrical shape and are typically larger. Profiteroles are small, round puffs and smaller in size. Both can be filled with pastry cream or other variations; profiteroles are traditionally filled with whipped cream or custard. Eclairs are typically topped with a chocolate glaze, while profiteroles are usually drizzled with chocolate or caramel sauce or dusted with powdered sugar.
Pro Tips For Making Eclairs
- Accurately measure ingredients. Creating the pastry and cream filling are intricate processes that require precision for the best results. If possible, use a kitchen scale to measure the ingredients.
- Cover the pastry cream with plastic wrap. Place the wrap directly on the surface of the cream. This will prevent a skin from forming on it.
- Make the pastry filling in advance. The pastry cream needs at least 2 hours to chill before it’s ready to use, so plan the eclair preparation accordingly. The filling can be made up to 24 hours in advance.
- Assemble the eclairs just before serving. Fill the eclairs with pastry cream shortly before serving for the best texture contrast between the crisp shell and the creamy filling.
- Use a piping bag for the filling. The easiest way to fill the shells with the pastry cream is using a piping bag with a small round to pipe the filling.
- Refrigerate filled eclairs. For the best texture and flavor, store filled eclairs in the refrigerator and consume them within 24 hours.
Frequently Asked Questions
Chocolate eclairs are best consumed within a few hours of being assembled so the shell remains crisp and the filling is fresh. If you have leftovers, each chocolate eclair can be stored in the refrigerator and consumed within 1-2 days, though the texture of the pastries may change when stored for longer periods of time.
Yes! Freeze them on a baking sheet until solid, then place them in a freezer bag or airtight container for up to 1 month. Thaw in the fridge for several hours before enjoying. The only thing to note is that the texture will be different once thawed. The shells won’t be crisp, and the chocolate topping may look a bit spotty, but the flavor will still be delicious!
Yes, you can freeze baked, unfilled eclair shells. Place cooled shells in a single layer on a baking sheet lined with parchment paper with space between them. Transfer the baking sheet to the freezer and freeze the shells for 1-2 hours until firm. Then, transfer the shells to an airtight freezer-safe container and store them for up to 1 month.
Store filled eclairs in an airtight container in the refrigerator. For the best experience, enjoy it within a few hours of assembly, though leftovers can be stored for 1-2 days.
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Eclairs Recipe
Video
Ingredients
For the Filling:
- 2 cups whole milk (480ml)
- ½ vanilla bean split lengthwise and seeds scraped
- 6 egg yolks
- ⅔ cup granulated sugar (133g)
- ¼ cup cornstarch (25g)
- 1 tablespoon cold unsalted butter
For the Choux Pastry:
- 1 cup water (240ml)
- ½ cup unsalted butter cubed (113g)
- 1½ teaspoon granulated sugar
- ½ teaspoon salt
- 1 cup all-purpose flour (120g)
- 3 large eggs (plus 1 extra if needed)
For the Chocolate Glaze:
- ½ cup heavy whipping cream (120ml)
- 4 ounces semisweet chocolate chips (or bars, coarsely chopped)
Instructions
For the Filling:
- In a medium saucepan, combine the milk and vanilla bean and bring to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. Remove the vanilla bean pod.
- In a bowl, whisk the egg yolks and sugar until light and fluffy, about 1 minute. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in ¼ cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a fine mesh strainer back into the saucepan.
- Cook over medium-high heat, gently whisking constantly, until thickened and slowly boiling, 3 to 5 minutes. Remove from the heat and stir in the butter until fully melted and combined. Transfer to a clean bowl and press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Let cool slightly at room temperature, then chill for at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance.
For the Pastry:
- Preheat the oven to 425°F. Line a sheet pan with parchment paper. Fit a large pastry bag with a large round tip.
- In a large saucepan, combine the water, butter, sugar, and salt, and bring to a rolling boil over medium-high heat, about 5 minutes. When it is boiling, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once, and stir hard until all the flour is incorporated, 30 to 60 seconds.
- Return the pan to medium heat and stir constantly for 30 seconds. Scrape the mixture into the bowl of a mixer fitted with a paddle attachment (or use a hand mixer).
- Start mixing at medium speed. With the mixer running, add 3 eggs, one at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick but should fall slowly and steadily from the paddle when you lift it out of the bowl. If the dough is still clinging to the paddle, add another egg and mix until incorporated.
- Carefully transfer the choux dough to the pastry bag. Pipe fat lines of dough 4 inches long (about the size and shape of a jumbo hot dog) onto the parchment paper-lined baking sheet, leaving 2 inches of space between each. You should have 8 to 10 lines of dough. (Don’t worry if they aren’t perfect!)
- Use your fingers dipped in cool water to smooth out any bumps or points of dough that remain on the surface. If desired, you can lightly brush the dough with an egg wash.
- Bake for 15 minutes. Reduce the heat to 375°F and continue baking until puffed and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Once golden, remove from the oven and immediately poke two holes in the bottom using a skewer to release steam. Let the pastry shells cool completely on a wire rack.
For Filling the Shells:
- Poke a hole in the end of each cooled eclair shell, or two larger holes on the bottom, using a small pastry tip.
- Remove the pastry cream from the fridge and whisk it vigorously until smooth and loosened up. Transfer it to a pastry bag fitted with a medium plain piping tip, or a tip designed to fill donuts. Gently pipe the custard into the eclairs through the holes you just made, filling them with just enough custard to fill the inside but not ooze out. Place them back on the wire rack once filled.
For the Glaze:
- Heat the cream in a small saucepan over medium heat or by microwave in a medium bowl, just until it starts to bubble and steam.
- Add the chocolate, and let stand for 2 minutes on the counter. Gently whisk until melted and smooth.
- Dip the tops of the eclairs in the warm chocolate glaze and set them on a small pan or plate. Chill, uncovered, for at least 1 hour to set the glaze, or keep refrigerated until ready to serve. Eclairs should be stored in an airtight container in the fridge for up to 2 days.
Notes
- Add an extra egg if the dough is thick. The consistency of the choux dough should be thick but smooth, and it should fall slowly from the paddle or spoon. If the dough is too thick and clinging to the beaters or paddle, gradually add an extra egg or part of an egg, beating until well incorporated and the consistency is correct.
- Add extra flour if the batter is too runny. The dough should not be too runny, or it won’t hold its shape when piped. If the batter doesn’t hold ribbons when falling off the beater, sift in a little more flour, one tablespoon at a time, mixing well after each addition until you reach the correct consistency.
- Use a large star tip to pipe dough. This helps create the classic ridged eclair shell texture, which is aesthetically pleasing and helps them bake evenly.
- Don’t open the oven during baking. While tempting, avoid opening the oven door as it can cause the temperature to drop quickly, and the choux pastry can collapse.
- Poke baked shells to keep them crisp. Eclair shells can become too soft if their steam is not released immediately after baking. Poke two small holes in the bottom of each shell with a skewer or the tip of a sharp knife to release the steam.
Martha says
I made this today to share with friends….the recipe is great, I did add the whipped cream to the filling, Excellent!!!!
Ana Toledo says
Hello from Honduras! I absolutely adore your channel, you inspire the baker in me! I wanted to know if I could use brown sugar in this recipe??
Marisa says
Fabulous and really clear directions.
Danielle Penrod says
I just made these today! Thank you for the recipe. I have one question… why do you pipe the cream in the bottom instead of the top? If you piped through the top the holes would be covered by the ganache. Just curious. Love your videos – keep sharing!