Nothing beats a warm Homemade Eclairs fresh from your oven, with its crisp choux shell and silky cream filling. This classic French dessert feels fancy yet is surprisingly doable for any home baker.
Why You’ll Love This Recipe
– Results you’ll be proud to share at brunch or dessert parties.
– Crisp, golden pastry that stays light, not soggy.
– Silky, cream-filled centers with real vanilla flavor.
– Dipped in chocolate ganache for that perfect sweet finish.
– Step-by-step instructions demystify choux pastry.
– Ready in under two hours—even newbies can nail it.
– No unusual ingredients: pantry staples you already have.
– Adaptable: swap creams, flavorings, or toppings in a snap.
– Ideal make-ahead treat: bake shells day ahead, fill when needed.
Ingredients
– 1/2 cup water
– 1/2 cup whole milk (for richer pastry)
– 1/2 cup unsalted butter (1 stick, cut into pieces)
– 1 tablespoon granulated sugar
– 1/4 teaspoon fine salt
– 3/4 cup all-purpose flour (spooned and leveled)
– 3 large eggs, beaten at room temperature
– 2 cups whole milk (for pastry cream)
– 1/2 cup granulated sugar (for pastry cream)
– 4 large egg yolks
– 1/4 cup cornstarch
– 1 teaspoon pure vanilla extract (or seeds from ½ vanilla bean)
– 2 tablespoons unsalted butter, cubed (for pastry cream)
– 4 ounces semisweet chocolate chips
– 1/2 cup heavy cream
– Pinch of salt
– Optional: coarse sugar for sprinkling on tops
Directions
1. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper—weight it down if it shifts.
2. In a medium saucepan over medium heat, combine water, milk, butter, sugar, and salt; bring to a rolling boil, stirring just until the butter melts.
3. Remove from heat, add flour all at once, and stir vigorously until a smooth dough forms and pulls away from the sides.
4. Return pan to low heat, cook for 1–2 minutes stirring constantly to dry the dough slightly—this helps éclairs hold their shape.
5. Transfer dough to a stand mixer bowl or large mixing bowl; cool 2 minutes, then beat in eggs one at a time until the mixture is glossy and forms a ribbon when lifted.
6. Fit a pastry bag with a ½-inch plain tip (Ateco #804 works great), pipe 4-inch logs onto the sheets about 2 inches apart, and sprinkle coarse sugar if using.
7. Bake for 20–25 minutes, rotating pans halfway; don’t open the door too soon or they’ll deflate. Once puffed and golden, pierce each shell with a toothpick to release steam, then cool on racks.
8. Meanwhile, whisk sugar, cornstarch, and yolks in a bowl until pale; heat 2 cups milk to a simmer, then slowly whisk hot milk into yolk mix to temper.
9. Return mixture to saucepan; cook over medium-low, whisking until thick and bubbling. Remove from heat, stir in vanilla and butter, cover surface with plastic, and chill at least 30 minutes.
10. For ganache, place chocolate in a bowl; heat cream with a pinch of salt until steaming, pour over chocolate, let sit 1 minute, then stir until silky smooth.
11. Fill a clean pastry bag fitted with a small round tip with chilled pastry cream, pipe into each shell’s side or bottom, dip tops into ganache, and let set before serving.
Servings & Timing
– Makes 12 éclairs
– Prep Time: 40 minutes (dough & pipe)
– Chill Time: 30 minutes (pastry cream & ganache)
– Bake Time: 25 minutes
– Total Time: about 1 hour 35 minutes
Variations
– Swap vanilla pastry cream for coffee-infused crème pâtissière in a flash.
– Drizzle with white chocolate and orange zest for a citrus twist.
– Fill with lemon curd and top with a light dusting of powdered sugar.
– Turn savory: fill shells with herbed goat cheese and sprinkle chives.
– Pipe 2-inch logs for bite-sized petits choux—party perfect.
Storage & Reheating
Store filled éclairs loosely covered in the fridge for up to 2 days; unfilled shells keep at room temperature in an airtight container for 24 hours or freeze for 1 month. To refresh, reheat shells in a 300°F oven for 3–4 minutes, cool, then fill and glaze as usual.
FAQs
Q: My éclairs collapsed—what went wrong?
A: Usually underbaked shells or opening the oven too early—bake until deep golden, then vent with a toothpick.
Q: Can I make dough ahead?
A: Yes—shape shells on baking sheets, refrigerate overnight, then bake 1–2 minutes longer from cold.
Q: My pastry cream is lumpy—help!
A: Strain it warm through a fine sieve and whisk; next time lower the heat and stir more.
Q: How do I get shine on my ganache?
A: Stir in 1 teaspoon corn syrup or a small pat of butter for extra gloss.
Q: Can I freeze filled éclairs?
A: Not recommended—cream texture changes. Freeze unfilled shells only.
Q: Best tip for piping?
A: Hold the bag vertical, pipe in one smooth motion, then stop before lifting the tip to avoid peaks.
Conclusion
These Homemade Eclairs bring elegant French cuisine to your kitchen with clear, friendly steps—crispy pastry, dreamy cream, and rich chocolate in every bite. Give them a whirl, and let me know how your family reacts (spoiler: they’ll want seconds). If you loved this recipe, share a photo or explore more creamy desserts like my strawberry tart next!
Homemade Eclairs
Ingredients
- 1/2 cup water
- 1/2 cup whole milk for richer pastry
- 1/2 cup unsalted butter 1 stick, cubed
- 1 tablespoon granulated sugar for dough
- 1/4 teaspoon fine salt
- 3/4 cup all-purpose flour spooned and leveled
- 3 large eggs beaten
- 2 cups whole milk for pastry cream
- 1/2 cup granulated sugar for pastry cream
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter cubed for pastry cream
- 4 ounces semisweet chocolate chips
- 1/2 cup heavy cream
- Pinch of salt
- Coarse sugar optional, for topping
Instructions
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper and weigh down sheets if needed to prevent sliding.
- Combine water, milk, butter, sugar, and salt in a saucepan; bring to a rolling boil over medium heat.
- Remove from heat, stir in flour until a smooth dough forms and pulls away from the pan walls.
- Cook on low heat, stirring, for 1–2 minutes to remove excess moisture, then cool for 2 minutes before adding eggs.
- Beat in eggs one at a time until the mixture is glossy and forms a ribbon when lifted.
- Pipe 4-inch logs onto parchment-lined sheets, sprinkle with coarse sugar if desired.
- Bake 20–25 minutes until golden-brown; pierce each shell with a toothpick to release steam, then cool on racks.
- Whisk sugar, cornstarch, and yolks; heat milk to simmer, temper yolks by whisking in hot milk, then return to heat and whisk until thick.
- Stir in vanilla and butter, strain if needed, cover surface with plastic wrap, and chill at least 30 minutes.
- Heat cream with a pinch of salt to just below simmer; pour over chocolate, let sit, then stir until smooth.
- Fill shells using a piping bag and small round tip, dip tops in ganache, and let set before serving.
Notes
Nutrition
