Eclairs Recipe

Eclairs are the epitome of elegance and indulgence, combining a crisp, golden pastry shell with velvety smooth pastry cream. Each bite offers a delightful contrast of textures and a symphony of rich, buttery flavors. Perfect for impressing guests or treating yourself, this recipe is worth every minute of its 4-hour total time.

From the airy choux pastry to the luscious vanilla-infused filling, every element is crafted to perfection. The creamy center and glossy chocolate glaze create a dessert that’s as beautiful as it is delicious. With 14 servings, you’ll have plenty to share—or savor all to yourself. These eclairs are a true celebration of French pastry artistry.

Ingredients for Perfect Eclairs

• Pastry Cream:
  • 1 cup (235 ml) heavy cream
  • 1 cup (235 ml) whole milk
  • ⅓ cup (65 g) + 3 Tablespoons granulated sugar, divided
  • ¼ teaspoon salt
  • 5 large egg yolks (room temperature)
  • 3 Tablespoons cornstarch
  • 4 Tablespoons unsalted butter (softened)
  • 1 ½ teaspoons vanilla extract
• Choux Pastry:
  • 1 cup (236 ml) water
  • ½ cup (113 g) unsalted butter
  • ¼ teaspoon salt
  • 1 cup (125 g) all-purpose flour
  • 4 large eggs
• Chocolate Topping:
  • 2 oz (55 g) semisweet chocolate (or ⅓ cup semisweet chocolate chips)
  • 1 Tablespoon butter (salted or unsalted)
  • 1 ½ cups (185 g) powdered sugar
  • 2-4 Tablespoons hot water (or more, as needed)

Step-by-Step Instructions

1. Prepare the Pastry Cream:
   1. In a medium saucepan, combine heavy cream, milk, ⅓ cup sugar, and salt. Heat over medium heat, stirring frequently, until sugar dissolves and mixture simmers. Remove from heat and cool for 10-15 minutes, stirring occasionally.
   2. In a separate bowl, whisk egg yolks and remaining 3 Tablespoons sugar for 15 seconds. Sprinkle in cornstarch and whisk until smooth.
   3. Slowly drizzle ½ cup of the cooled cream mixture into the egg mixture, whisking constantly. Gradually add the remaining cream mixture.
   4. Pour the mixture back into the saucepan and heat over medium heat, whisking constantly, until thickened. Strain into a bowl.
   5. Whisk in butter, one piece at a time, until melted. Stir in vanilla extract. Cover with plastic wrap directly on the surface and chill for 3-4 hours.
2. Make the Choux Pastry:
   1. Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
   2. In a saucepan, combine water, butter, and salt. Bring to a boil, then sprinkle in flour. Stir until a dough ball forms and pulls away from the sides.
   3. Remove from heat and cool slightly. Add eggs one at a time, stirring well after each addition, until smooth.
   4. Transfer dough to a piping bag with a ½” round tip. Pipe 5” strips onto baking sheets, spacing 2” apart.
   5. Bake for 30 minutes until golden brown and dry. Pierce ends with a knife, then return to the turned-off oven with the door cracked for 10-15 minutes. Cool completely.
3. Assemble the Eclairs:
   1. Use a skewer to create a clear path through each eclair.
   2. Fill a piping bag with chilled pastry cream and a small tip. Pipe cream into both ends of each eclair, avoiding overfilling.
   3. For the chocolate topping, melt chocolate and butter. Whisk in powdered sugar and hot water until smooth. Dip or spread chocolate over the eclairs.
   4. Let chocolate harden, then serve and enjoy!

Perfect Your Chocolate Topping

For a glossy, professional finish, melt the chocolate and butter together in a heatproof bowl over a pot of simmering water (double boiler method). This prevents burning and ensures a smooth consistency. If your topping seems too thick, add hot water 1 teaspoon at a time until it’s just right for dipping or spreading. Want a richer flavor? Swap semisweet chocolate for dark chocolate or add a splash of vanilla extract.

Storage Tips for Freshness

Eclairs are best enjoyed the day they’re made, but you can store them in an airtight container in the refrigerator for up to 2 days. Avoid stacking them to prevent the chocolate topping from smudging. If the pastry feels soggy after refrigeration, let the eclairs sit at room temperature for 10-15 minutes before serving.

Time-Saving Hacks for Busy Bakers

To cut down on prep time, make the pastry cream the day before and let it chill overnight. For piping the choux pastry, use a ziplock bag with the corner snipped off if you don’t have a piping bag. Also, bake the pastry shells in advance and freeze them for up to a month—just reheat in a 300°F (150°C) oven for 5 minutes before filling.

Serving Suggestions for a Show-Stopping Dessert

Arrange your eclairs on a platter dusted with powdered sugar for a classic look. For a modern twist, drizzle caramel or melted white chocolate over the top. Pair them with fresh berries or a dollop of whipped cream to balance the richness. Serve with coffee or tea for a delightful dessert experience.

Common Questions Answered

Eclairs

Rahat

Eclairs are the epitome of elegance and indulgence, combining a crisp, golden pastry shell with velvety smooth pastry cream. Perfect for impressing guests or treating yourself, this recipe is worth every minute of its 4-hour total time.

Print Recipe Pin Recipe

Prep Time 1 minute min

Cook Time 35 minutes mins

Chilling time (for pastry cream) 3 minutes mins

Total Time 4 minutes mins

Servings 14 eclairs

Calories 333 kcal

Ingredients

  

1x2x3x

PASTRY CREAM

• 1 cup heavy cream
• 1 cup whole milk
• ⅓ cup granulated sugar + 3 Tablespoons
• ¼ teaspoon salt
• 5 large egg yolks room temperature
• 3 Tablespoons cornstarch
• 4 Tablespoons unsalted butter softened
• 1 ½ teaspoons vanilla extract

CHOUX PASTRY

• 1 cup water
• ½ cup unsalted butter
• ¼ teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs

CHOCOLATE TOPPING

• 2 oz semisweet chocolate or ⅓ cups semisweet chocolate chips
• 1 Tablespoon butter salted or unsalted will be fine
• 1 ½ cups powdered sugar
• 2-4 Tablespoons hot water or more, as needed

Instructions

 

• Combine heavy cream, milk, ⅓ cup (65g) of the sugar, and salt in a medium-sized heavy bottomed saucepan over medium-heat. Stir frequently until the sugar is dissolved and mixture comes to a simmer, then remove from heat and allow to cool for 10-15 minutes (stirring occasionally).
• While cream mixture is cooling, in a separate large, heat-proof bowl whisk together egg yolks and remaining granulated sugar (3 Tablespoons). Whisk vigorously for 15 seconds (sugar will begin to dissolve but will not dissolve completely).
• Sprinkle cornstarch over egg mixture and whisk until no lumps remain and mixture is slightly thickened.
• Once the cream mixture has cooled (it won’t be completely cool), slowly drizzle about ½ cup into the egg mixture while whisking constantly. Slowly, while whisking, drizzle in the remainder of the cream mixture until completely combined (don’t get rid of your saucepan, you’ll need it again in a moment). This slow combination of the two mixtures tempers the eggs to prevent them from being heated too quickly and cooking, otherwise you’ll have scrambled eggs in your pastry cream!
• Pour mixture back into your saucepan and return to the stovetop. Heat over medium heat whisking constantly, until mixture is thickened.
• Remove saucepan from heat and pour through a fine mesh strainer (to catch any lumps bits of egg that might have cooked) into a medium-sized heatproof bowl.
• Cut butter into 4 pieces and whisk into mixture, one tablespoon at a tie, until melted and completely combined. Whisk in vanilla extract as well.
• Take a piece of plastic wrap, wax paper, or parchment paper and place it in direct contact with the surface of the pastry cream (this will keep a skin from forming). Allow to cool at room temperature for 30-60 minutesm, then transfer to the refrigerator to chill for another 3-4 hours. Meanwhile you can prepare your pastry.
• Preheat your oven to 400F (200C) and line a large baking sheet or two jelly roll sheets (make sure they can both fit in your oven) with parchment paper and set aside.
• In a medium-sized saucepan over medium heat, combine water, butter, and salt and bring to a rolling boil.
• Once boiling, sprinkle flour over the water and turn heat to medium/low. Stir constantly with a spatula until the moisture is absorbed and your mixture forms a ball that pulls away from the sides of the pot (see photos above in post or video below for visual).
• Remove pastry from heat and stir for several minutes to cool down. Add eggs, one at a time, stirring very well after each addition until the mixture is velvety and smooth.
• Transfer pastry to a large piping bag fitted with a ½” round tip (I use an Ateco 808) and pipe 5” long strips onto prepared baking sheets, spacing at least 2” apart.
• Transfer to preheated oven and bake for 30 minutes or until light golden brown and pastry appears dry.
• Remove from oven and use a sharp knife to pierce each end of each eclair Return to baking sheet and return baking sheet to the oven. Turn off your oven and let pastry sit in the oven with the oven door cracked for another 10-15 minutes.
• Once time has passed, remove eclairs from oven and allow to cool completely on baking sheet.
• Once cooled completely, take a wooden skewer and stick all the way through the eclairs (from the hole on one end through the hole on the other) to make sure there is a clear path for our pastry cream.
• Now you can fill your eclairs with pastry cream. To do so, fit a piping bag with a small pointy tip (I like to use a Wilton 5 or 6) and fill piping bag with chilled pastry cream. Insert the tip into one end of the eclair and fill with cream. The cream most likely will not go all the way to the opposite end of the eclair, so turn the eclair around and now fill the other end. Do not overfill eclairs! This recipe makes enough pastry cream to fill all 12-14 eclairs.
• Prepare your chocolate topping by melting together chocolate and butter. Whisk in powdered sugar and water until desired consistency is reached. Dip tops of eclairs in chocolate or use an icing spatula to spread chocolate over the top of each eclair.
• Allow chocolate to harden, then serve and enjoy!

Nutrition

Calories: 333kcalCarbohydrates: 30gProtein: 5gFat: 22gSaturated Fat: 13gCholesterol: 166mgSodium: 128mgPotassium: 96mgFiber: 1gSugar: 20gVitamin A: 763IUVitamin C: 1mgCalcium: 53mgIron: 1mg

Keyword Chocolate, choux, cream, dessert, pastry

Tried this recipe?Let us know how it was!