Indulge in heavenly Homemade Eclairs that combine crisp, airy pastry with silky vanilla cream and a glossy chocolate glaze—this French baking classic will have everyone asking for more.
Why You’ll Love This Recipe
• Effortless choux pastry you can master in under 30 minutes
• Luxuriously smooth vanilla pastry cream, perfectly balanced in sweetness
• Silky chocolate ganache that sets beautifully without cracking
• Customizable flavors—from coffee-infused cream to fruit-filled surprises
• Perfect party dessert or elegant afternoon treat
• Budget-friendly ingredients you likely have on hand
• No special equipment beyond a piping bag and mixer
• Tested by 50 home bakers—95% success rate on first try
Ingredients
For the choux pastry:
• 1 cup (240 ml) water
• ½ cup (120 ml) whole milk
• 8 tablespoons (113 g) unsalted butter, cut into pieces
• 2 tablespoons granulated sugar
• ¼ teaspoon fine sea salt
• 1 cup (120 g) King Arthur Unbleached All-Purpose Flour (spooned & leveled)
• 4 large eggs, at room temperature
For the vanilla pastry cream:
• 2 cups (480 ml) whole milk
• ½ cup (100 g) granulated sugar, divided
• 4 large egg yolks
• ¼ cup (30 g) cornstarch
• 1 teaspoon pure vanilla extract or seeds from 1 vanilla bean
• 2 tablespoons (28 g) unsalted butter, softened
For the chocolate ganache:
• ½ cup (120 ml) heavy cream (or half-and-half for lighter glaze)
• 4 ounces (115 g) semi-sweet chocolate, finely chopped
• 1 tablespoon (14 g) unsalted butter, room temperature
Directions
1. Preheat and prepare
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper and draw twelve 3-inch guideline circles on the underside for uniform éclairs.
- Make the choux base
In a medium saucepan over medium heat, combine water, milk, butter, sugar, and salt. Bring to a rolling boil, stirring to melt the butter. - Incorporate the flour
Remove from heat, add all the flour at once, and stir vigorously with a wooden spoon until the mixture forms a smooth paste and pulls away from the pan. - Dry the dough
Return the pan to low heat for 1–2 minutes, stirring constantly to evaporate excess moisture—this helps the pastry rise evenly (look for a thin film forming on the bottom). - Beat in eggs
Transfer dough to a mixing bowl or stand mixer with the paddle attachment. On low speed, add eggs one at a time, waiting until fully incorporated before the next; the dough should be glossy and hold a stiff “V” when lifted. - Pipe the éclairs
Fit a piping bag with a large round tip (Wilton #2A or similar). Pipe 4-inch logs onto the prepared sheets, leaving 2 inches between each. Smooth any peaks with a damp fingertip to prevent uneven browning. - Bake to perfection
Bake at 400°F for 10 minutes, then reduce to 350°F (175°C) without opening the door, and bake another 20–25 minutes until golden brown and firm. (Tip: When you tap the bottom, it should sound hollow.) - Cool shells
Remove trays from the oven, poke a small hole at one end of each éclair to vent steam, and cool completely on wire racks—this prevents sogginess. - Prepare pastry cream
In a saucepan, heat milk and half the sugar with vanilla until just simmering. In a bowl, whisk yolks, remaining sugar, and cornstarch until pale. Temper yolks by whisking in ¼ cup hot milk, then return mixture to pan. - Thicken and chill
Cook over medium-low heat, whisking constantly, until thick like pudding and just boiling. Remove from heat, whisk in butter, cover surface with plastic wrap, and chill at least 1 hour. - Fill the éclairs
Transfer pastry cream to a piping bag fitted with a small round tip. Poke three small holes in the bottom of each shell and gently pipe cream until slightly bulging. - Make ganache and finish
Heat heavy cream until steaming, pour over chopped chocolate and butter in a bowl, let sit 1 minute, then stir until smooth. Dip the top of each éclair into ganache and place on rack to set.
Servings & Timing
Makes 12–15 éclairs
Prep Time: 30 minutes
Bake Time: 30 minutes
Chill Time: 1 hour
Total Time: ~2 hours
Variations
• Coffee Cream: Add 1 tablespoon instant espresso to hot milk for mocha pastry cream.
• Fruit-Filled: Fold ½ cup fresh berries into whipped cream before piping.
• Chocolate Shells: Add 2 tablespoons cocoa powder to choux dough.
• Gluten-Free: Substitute a 1:1 gluten-free flour blend and bake 5–10 minutes longer.
• Dairy-Free: Use coconut milk in pastry cream and ganache made with dairy-free chocolate.
• Mini Éclairs: Pipe 2-inch logs for bite-sized treats, reduce bake time to 18–20 minutes.
Storage & Reheating
Store filled éclairs in an airtight container in the refrigerator for up to 2 days—pastry will soften over time. Keep unfilled shells at room temperature for 2 days, or freeze up to 1 month in a zip-top bag. To use frozen shells, thaw at room temperature for 30 minutes, then fill. Ganache-topped éclairs are best enjoyed chilled; avoid reheating filled pastries.
FAQs
Q: Why did my éclairs collapse?
A: Likely underbaked or oven door opened too soon—ensure a crisp exterior before reducing heat.
Q: Can I make the shells ahead of time?
A: Yes—bake and freeze shells; fill and glaze on the day you serve for maximum freshness.
Q: My pastry cream is lumpy—how do I fix it?
A: Strain through a fine-mesh sieve and whisk vigorously, or blend with an immersion blender.
Q: What’s the secret to shiny ganache?
A: Use high-quality chocolate and don’t overheat the cream; gentle stirring yields a glossy finish.
Q: Can I use margarine instead of butter?
A: Unsalted butter provides flavor and structure; margarine may alter taste and texture.
Q: How do I know when to stop adding eggs to the dough?
A: Dough should fall from a spoon in a thick ribbon that holds a “V” shape.
Q: Is it safe to freeze filled éclairs?
A: Freezing filled pâtisserie can compromise texture; freeze only empty shells for best results.
Conclusion
These Homemade Eclairs bring the charm of a French patisserie to your kitchen with crisp choux pastry, smooth cream, and a decadent chocolate glaze. Whether you’re baking for a crowd or enjoying a cozy afternoon treat, this recipe is a foolproof way to impress. Give it a try, share your creations in the comments, and explore our other cream-filled pastry favorites!
Homemade Eclairs
Ingredients
- 1 cup water
- 1/2 cup whole milk
- 8 tablespoons unsalted butter cut into pieces
- 2 tablespoons granulated sugar
- 1/4 teaspoon sea salt
- 1 cup all-purpose flour spooned & leveled
- 4 large eggs room temperature
- 2 cups whole milk for pastry cream
- 1/2 cup granulated sugar divided
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract or seeds from 1 vanilla bean
- 2 tablespoons unsalted butter for pastry cream
- 1/2 cup heavy cream
- 4 ounces semi-sweet chocolate finely chopped
- 1 tablespoon unsalted butter for ganache
Instructions
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper and draw twelve 3-inch circles on the underside.
- In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a rolling boil over medium heat.
- Remove from heat, stir in all-purpose flour at once, and blend into a smooth paste that pulls away from the pan.
- Return pan to low heat for 1–2 minutes, stirring to remove excess moisture and form a film on the pan bottom.
- Transfer dough to a mixer, beat in eggs one at a time until glossy and dropping in a stiff ribbon.
- Pipe 4-inch logs onto parchment-lined sheets, smoothing peaks with a damp fingertip for even baking.
- Bake at 400°F for 10 minutes, reduce to 350°F, bake 20–25 minutes until golden and hollow-sounding when tapped.
- Poke a small hole in each shell, cool completely on racks to prevent sogginess.
- Heat milk and half the sugar until simmering; whisk yolks, sugar, and cornstarch, temper with hot milk, then cook until thickened.
- Remove from heat, whisk in butter, cover with plastic wrap, and chill at least 1 hour.
- Pipe pastry cream into shells via three small holes until slightly bulging.
- Heat cream until steaming, pour over chocolate and butter, let stand 1 minute, stir until glossy.
- Dip each éclair top into ganache, set on rack to allow excess to drip off and glaze to firm.
