Homemade Eclairs
Homemade Éclairs
Classic French pastries, homemade éclairs are delicate, golden choux pastry shells filled with rich pastry cream and topped with a smooth chocolate glaze. Perfect for dessert or special occasions, these éclairs combine a light, airy exterior with a creamy, indulgent interior.
Ingredients
For the Choux Pastry:
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1 cup water
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1/2 cup unsalted butter (1 stick)
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1/4 tsp salt
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1 cup all-purpose flour
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4 large eggs
For the Pastry Cream Filling:
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2 cups whole milk
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1/2 cup granulated sugar
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1/4 cup cornstarch
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4 large egg yolks
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2 tbsp unsalted butter
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1 tsp vanilla extract
For the Chocolate Glaze:
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4 oz (115 g) semi-sweet chocolate, chopped
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1/2 cup heavy cream
Instructions
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Preheat Oven:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. -
Make Choux Pastry:
In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat. Add flour all at once, stirring vigorously until dough forms a ball and pulls away from the sides of the pan. Remove from heat and let cool for 5 minutes. -
Add Eggs:
Beat in eggs one at a time until fully incorporated and smooth. -
Pipe Dough:
Transfer dough to a piping bag fitted with a large round tip. Pipe 4–5 inch long strips onto the prepared baking sheet, leaving space between each. -
Bake Éclairs:
Bake at 425°F (220°C) for 10 minutes, then reduce heat to 350°F (175°C) and bake an additional 20–25 minutes until puffed and golden. Avoid opening the oven during baking. Cool completely on a wire rack. -
Prepare Pastry Cream:
In a medium saucepan, heat milk until just simmering. In a bowl, whisk together sugar, cornstarch, and egg yolks until smooth. Slowly whisk hot milk into egg mixture, then return to saucepan. Cook over medium heat, whisking constantly, until thickened. Remove from heat, stir in butter and vanilla. Cool completely. -
Fill Éclairs:
Slice cooled éclairs horizontally or poke a hole in the side. Pipe pastry cream into each éclair using a piping bag. -
Make Chocolate Glaze:
Heat heavy cream until just simmering, pour over chopped chocolate, let sit 1–2 minutes, then stir until smooth. -
Glaze Éclairs:
Dip the top of each filled éclair into the chocolate glaze. Allow glaze to set slightly before serving.
Equipment
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Medium saucepan
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Mixing bowls
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Whisk
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Electric mixer (optional, for pastry cream)
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Piping bag with round tip
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Baking sheet
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Parchment paper
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Cooling rack
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Measuring cups and spoons
Timing
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Prep Time: 30 minutes
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Cook Time: 30–35 minutes
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Cool & Fill Time: 30 minutes
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Total Time: 1 hour 35 minutes
Serving Size
Makes 12 éclairs (serves 6–8)
Homemade Éclairs
Equipment
- Medium saucepan
- Mixing bowls
- Whisk
- Electric mixer (optional, for pastry cream)
- Piping bag with round tip
- Baking sheet
- Parchment paper
- Cooling rack
- Measuring cups and spoons
Ingredients
- For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter 1 stick
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
- For the Pastry Cream Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- For the Chocolate Glaze:
- 4 oz 115 g semi-sweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
- Preheat Oven:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Make Choux Pastry:
- In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat. Add flour all at once, stirring vigorously until dough forms a ball and pulls away from the sides of the pan. Remove from heat and let cool for 5 minutes.
- Add Eggs:
- Beat in eggs one at a time until fully incorporated and smooth.
- Pipe Dough:
- Transfer dough to a piping bag fitted with a large round tip. Pipe 4–5 inch long strips onto the prepared baking sheet, leaving space between each.
- Bake Éclairs:
- Bake at 425°F (220°C) for 10 minutes, then reduce heat to 350°F (175°C) and bake an additional 20–25 minutes until puffed and golden. Avoid opening the oven during baking. Cool completely on a wire rack.
- Prepare Pastry Cream:
- In a medium saucepan, heat milk until just simmering. In a bowl, whisk together sugar, cornstarch, and egg yolks until smooth. Slowly whisk hot milk into egg mixture, then return to saucepan. Cook over medium heat, whisking constantly, until thickened. Remove from heat, stir in butter and vanilla. Cool completely.
- Fill Éclairs:
- Slice cooled éclairs horizontally or poke a hole in the side. Pipe pastry cream into each éclair using a piping bag.
- Make Chocolate Glaze:
- Heat heavy cream until just simmering, pour over chopped chocolate, let sit 1–2 minutes, then stir until smooth.
- Glaze Éclairs:
- Dip the top of each filled éclair into the chocolate glaze. Allow glaze to set slightly before serving.
Frequently Asked Questions (FAQs)
Can I make the éclairs ahead of time?
Yes. Bake the choux pastry shells a day in advance and store unfilled. Fill them with pastry cream just before serving for the best texture.
Can I freeze éclairs?
Yes. Freeze baked and cooled shells unfilled for up to 1 month. Thaw at room temperature before filling. Filled éclairs are best enjoyed fresh and are not ideal for freezing.
Can I use whipped cream instead of pastry cream?
Yes. Lightly sweetened whipped cream can be used as a filling, but it may not hold as long as pastry cream.
Can I make them smaller or larger?
Yes. Adjust baking time according to size. Mini éclairs bake faster (about 15–20 minutes total), while larger ones may need a few extra minutes.
Why do my éclairs collapse?
This usually happens if the oven temperature is too low, the shells are underbaked, or the oven door is opened during baking.
Can I make them chocolate-flavored?
Yes. Add cocoa powder to the choux pastry dough or flavor the pastry cream with chocolate.
Can I make them dairy-free?
Yes. Use plant-based butter, milk, and cream for the choux and filling.
How do I keep the chocolate glaze smooth?
Heat the cream just until simmering and pour over chocolate, then stir gently until fully melted and smooth. Avoid overheating chocolate.
Can I make éclairs ahead for a party?
Yes. Bake shells ahead, prepare pastry cream and chocolate glaze, then assemble a few hours before serving.
Can I store filled éclairs at room temperature?
No. Filled éclairs must be refrigerated and consumed within 24 hours.
How To Store Homemade Éclairs
Unfilled:
Store baked and cooled shells in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
Filled:
Refrigerate filled éclairs in an airtight container for up to 24 hours. The shells may soften slightly.
Serving Tips:
Assemble and glaze éclairs just before serving for the best texture. Serve chilled or at room temperature with optional chocolate drizzle or powdered sugar.
