Homemade Eclairs
These Homemade Eclairs feature a crisp choux pastry shell, silky vanilla pastry cream, and a glossy chocolate ganache topping—an elegant yet approachable French dessert perfect for any occasion.
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
For extra shine in your ganache, stir in 1 teaspoon corn syrup. Dough can be piped and baked ahead, then frozen unfilled for up to 1 month. Pastry cream is adaptable—add citrus zest or espresso powder for flavor twists.
Nutrition
Calories: 350kcal
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