Learn how to make homemade eclairs from scratch with this step-by-step guide. Filled with rich pastry cream and topped with decadent chocolate ganache, no one will believe these eclairs didn’t come from a bakeryโmaybe not even you! If you follow my clear instructionsโincluding plenty of step photos!โyou CAN make these impressive pastries in your home kitchen.
I originally published this recipe in 2018 and have since added new photos and a few more success tips.
If eclairs have been on your baking bucket list, now’s the time, because today Iโm showing you how to make homemade eclairs. This oblong pastry is traditionally made from choux pastry dough, filled with pastry cream, and topped with chocolate icing. This delicious preparation is called eclair au chocolat in French and itโs likely the way youโve eaten eclairs from a bakery or patisserie.
Today’s homemade eclairs have 3 components:
Let’s start with the…
Pastry Cream Filling
Pastry cream is the classic choice for filling eclairs, though there are plenty of other options (and I list some below). I recommend you make this first, because it needs at least 3 hours of chilling time in the refrigerator before you can use it. You can also make it up to 24 hours in advance, if you want to make it the day before.
I have a full tutorial on how to make pastry cream, but here’s an overview of the steps so you know what to expect:
- In a heatproof bowl with a pour spout, whisk together egg yolks and cornstarch.
- In a saucepan over medium heat, simmer milk and sugar.
- Slowly pour the hot milk mixture into the egg yolks mixture, whisking the entire time to temper.
- Place a fine-mesh sieve over the saucepan, and pour the mixture through the sieve back into the saucepan. The sieve will strain out any solids that may have formed during tempering.
- Return saucepan to heat, and whisk as it thickens.
- Once big bubbles are popping on the surface, remove from heat and stir in butter, vanilla, and salt.
- Cool briefly, then transfer to a heatproof bowl, place a piece of plastic wrap on the surface of the pastry cream, and chill for 3 hours.
While the pastry cream is chilling, move on to making the choux pastry dough.
Choux Pastry Dough
Many readers have tried this recipe for choux pastry and reported back that it’s worlds easier than they ever imagined! So don’t be nervous about this French pastry!
One reader, Tiffany, commented: “I love this recipe! We watched the video and followed the recipe exactly. They turned out just like the photos! Very light and delicious. โ โ โ โ โ “
One reader, Greg, commented: “Great recipe! Enabled me to successfully make eclairs for the first time. The images of the finished dough were very helpful, as well as the hint about not needing to use all the egg… โ โ โ โ โ ”
You’re making the choux pastry the exact same way as you do for profiteroles or cream puffs, but the only difference is that you’re piping the pastry into oblong, or log, shapes instead of mound shapes.
Choux pastry comes together in about 10โ15 minutes with just 7 ingredients. Most of the ingredients are cooked together on the stove; this initial cooking causes the starch in the flour to gelatinize, which will help the pastry hold onto steam and puff up. The Spruce Eats has an interesting article explaining the science of choux pastry.
How to Shape Eclairs
To shape the homemade eclairs, use a piping bag (reusable or disposable) fitted with any large round tip. I like using Ateco #809 piping tip. You could also use a zip-top bag and snip off 1 corner. Pipe 4-inch logs onto a baking sheet lined with parchment paper that’s been brushed with water. Using a water-moistened finger, smooth down any peaks/ends.
Lightly brush each log with egg wash before baking, so your eclair shells develop that gorgeous golden sheen.
In the photo above, notice how the parchment paper is wet? That’s a very important step. Why? Think of cheesecake. We bake cheesecakes in a water bath. Cheesecake, like choux pastry, is egg-heavy. Eggs need a humid environment in the oven to (1) properly rise and (2) avoid drying out and burning.
Water-moistened parchment paper = perfectly puffed pastries with a deliciously light, practically hollow center (that’s why they’re called shells). AKA pastry perfection. Let them cool completely.
Now turn your attention to the…
2-Ingredient Chocolate Ganache Topping
You can top these eclairs with any kind of icing you prefer (try one of these easy donut frostings), or just give them a simple dusting of confectioners’ sugar, but my favorite way to top eclairs is with chocolate ganache.
You only need 2 ingredients to make this rich, decadent topping: warm heavy cream and chopped chocolate. Let it cool for 15 minutes to come to a consistency that’s just right for dipping.
How to Assemble Homemade Eclairs
Eclair assembly line, let’s go!
Pastry cream is quite thick after chilling, so you usually need to give it a stir to smooth it out again.
Transfer the chilled pastry cream to a piping bag (reusable or disposable) fitted with a small-ish round or open star piping tip. I suggest Wilton piping round tip 12, which is wide enough for the cream to pipe through, but still small enough you can nudge it inside the end of an eclair.
- Don’t have a piping tip for this? Don’t worry about it. Slice the eclair in half horizontally and spread the cream filling inside.
Using a toothpick, prick a hole in 1 end of the eclair shell. Insert the piping tip and gently squeeze the piping bag to fill the eclair with pastry cream.
Finally, give each filled eclair a generous dip in the chocolate ganache topping. The topping will set at room temperature in about an hour, or you can refrigerate the eclairs to speed it up.
If eclairs have been on your baking bucket list, what are you waiting for? Give them a try!
Alternate Eclair Flavors
- Peanut Butter (pictured below): Peanut butter mousse recipe detailed in the Notes section of the recipe card below.
- Nutella: Swap peanut butter for Nutella in the mousse recipe below.
- Chocolate: Fill with chocolate mousse filling from this dark chocolate mousse cake.
- Lemon: Fill with lemon curd; top with lemon glaze.
- Blackberry: Fill with blackberry jam; top with vanilla donut frosting.
- Strawberry: Fill with strawberry cream cheese frosting; top with a dusting of confectioners’ sugar.
- Maple: Fill with whipped cream (use 2 Tbsp maple syrup instead of confectioners’ sugar); top with maple glaze.
- Salted Caramel: Fill with whipped cream (use 2 Tbsp salted caramel instead of confectioners’ sugar); top with salted caramel.
- Raspberry: Fill with raspberry jam, raspberry cake filling, or raspberry frosting; top with vanilla icing, lemon glaze, or a dusting of confectioners’ sugar.
- Mocha: Fill with mocha whipped cream; top with chocolate ganache.
Mix and match fillings and toppings to find your favorite eclair flavor. Which will you try first?!
Homemade Eclairs
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour, 45 minutes
- Yield: 16 eclairs
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Using a few from-scratch components, you can create homemade eclairs, just like the kinds you enjoy from a pastry shop. These French pastries take a little time to prepare and assemble, so I encourage you to read through the recipe before beginning. You have many options for the filling, including traditional pastry cream, or any of the suggestions in the Notes or above the recipe.
Ingredients
Pastry Cream Filling
- 4 large egg yolks, cold or room temperature
- 3 Tablespoons (23g) cornstarch
- 2 cups (480ml) whole milk (do not use low-fat or nondairy)
- 1/2 cup (100g) granulated sugar
- 1 Tablespoon (14g) unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- seeds scraped from 1/2 vanilla bean (or extra 1/2 teaspoon vanilla extract)
- small pinch salt
Choux Pastry
- 1 batch choux pastry
- egg wash: 1 egg beaten with 1 Tablespoon milk or water
Chocolate Ganache Topping
- 1/2 cup (120ml) heavy cream
- 4 ounces (113g) semi-sweet chocolate, finely chopped
Instructions
- Make the pastry cream filling first, as it needs at least 3 hours (or up to 24 hours) to chill in the refrigerator before using. In a large heatproof bowl (preferably with a pour spout), whisk the egg yolks and cornstarch together with a fork. It may not look like it will all come together (it will be dry at first), but keep mixing until the mixture is thick and combined. If it’s not coming together at all, add a few drops of the milk you need in step 3 to bring together. Set aside at room temperature. Combine the milk and sugar in a medium saucepan over medium heat. Whisk until the sugar has dissolved, then bring to a gentle simmer. Remove from heat. Pour the warm milk and sugar mixture in a slow and steady stream into the egg yolk and cornstarch mixture, whisking the entire time. Keep those egg yolks moving so they donโt scramble. Pour the mixture back into the saucepan through a sieve, to strain out any egg yolk solids that may have formed during tempering. Return the saucepan to medium heat, and whisk constantly. The mixture will be frothy on the surface at first, and then it will begin to thicken quickly and large bubbles will begin to burst on the surface. This usually takes about 1โ2 minutes. Stand back and use caution. Let the bubbles burst for about 20 seconds, or until the mixture has thickened into a custard- or pudding-like consistency. (For a more accurate test, the custard is done when the temperature reaches 185โ190ยฐF (85โ88ยฐC).) Remove from heat. Whisk in butter, vanilla extract, vanilla bean seeds, and a pinch of salt. Refrigerate for at least 3 hours, and up to 24 hours. Makes 2โ2.5 cups, or about 580โ610g.
- Meanwhile, prepare the dough:ย Prepare the choux pastry dough recipe through step 4. You can use the choux pastry dough immediately for the eclairs or cover and refrigerate for up to 3 days.
- Preheat oven to 400ยฐF (204ยฐC). Line two baking sheets with parchment paper. Lightly brush the parchment with water, which creates a humid environment for the pastry shells, allowing them to puff up without drying out or burning.
- Transfer choux pastry dough to a piping bag (reusable or disposable) fitted with a large piping tip (I use Ateco #809 piping tip). Pipe 4-inch logs 3 inches apart on the prepared baking sheets. You can also use a zip-top bag and cut off the corner for easy piping. Using a water-moistened finger, smooth down any peaks or ends. Lightly brush each log with egg wash.
- Bake for 20 minutes, and then, keeping the pastries in the oven, reduce oven temperature to 350ยฐF (177ยฐC) and continue to bake for 8โ12 more minutes until golden brown. Do not open the oven as the pastries cook, as cool air will prevent them from properly puffing up. Remove from the oven and transfer to a cooling rack. Allow to cool completely before filling.
- Make the chocolate ganache:ย Place chopped chocolate in a bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boilโthat’s too hot!) Pour over chocolate and let it sit for 2โ3 minutes to soften the chocolate. Slowly stir until chocolate has melted and combined completely with the cream. Cool for 15 minutes, so it reaches the perfect consistency for dipping/coating. Chocolate ganache will be thin at first, but will thicken up as it cools.
- Fill the eclairs: Transfer chilled pastry cream to a piping bag (reusable or disposable) fitted with a small-ish round or open star piping tip. I suggest Wilton piping round tip 12, which is wide enough for the filling to pipe out, but you can still nudge it inside the eclair. Use a toothpick to prick a hole in 1 end of each eclair shell. Gently nudge the piping tip into the hole. Carefully pipe pastry cream into each eclair shell, stopping when it feels full. Pipe the cream from both ends of the eclair if you notice it’s not reaching the other end. (Don’t have a piping tip for this? Slice the eclair in half horizontally, then sandwich filling inside.)
- Top the eclairs: Dip the top of each eclair into chocolate ganache and place on a serving plate or cooling rack until ready to serve. Chocolate ganache topping sets in about an hour at room temperature or in about 30 minutes in the refrigerator.
- Cover and store leftover filled pastries in the refrigerator for up to 3 days. Cover and store unfilled pastry shells at room temperature for 1 day, in the refrigerator for 5 days, or freeze for up to 3 months. Thaw in the refrigerator before filling and serving.
Notes
- Make Ahead Instructions:ย See choux pastry recipe for how to prepare the dough ahead of time. Pastry cream can be prepared, covered, and refrigerated up to 1 day ahead of time.
- Special Tools (affiliate links): Saucepanย |ย Wooden Spoonย | Electric Mixer (Handheldย orย Stand) |ย Baking Sheetsย |ย Parchment Paperย |ย Pastry Brushย | Piping Bag (Reusableย orย Disposable) | Wilton #12 Piping Tip |ย Ateco #809 Piping Tip
- Other Filling Options:ย Instead of pastry cream, you can use the peanut butter mousse filling detailed below;ย whipped cream for an extra light and barely sweetened filling; lightly sweetened whipped frosting; the no-bake cheesecake filling from these cheesecake jars; lemon curd; or the chocolate mousse filling from this dark chocolate mousse cake. See more suggestions above the recipe.
- Peanut Butter Mousse Filling: Using a handheld or stand mixer fitted with a whisk attachment, beat 1 cup (240ml) cold heavy cream on medium-high speed until soft peaks form, about 3 minutes. Temporarily transfer to another mixing bowl. Using a handheld or stand mixer fitted with a whisk attachment, beat 8 ounces (226g) softened full-fat brick cream cheese on medium-high speed until creamy and smooth. Add 1 cup (120g) confectioners’ sugar, 1 teaspoon vanilla extract, and 1/2 cup (130g) creamy peanut butter, then beat on medium-high speed until combined and creamy. Using a rubber spatula, fold in the whipped cream until combined. Taste. Stir in a pinch of salt, if desired. (Note: I don’t suggest using a natural-style peanut butter for the mousse as it would separate.)
Reader Comments and Reviews
Love the recipe. Considering these for a wedding, can they be successfully frozen for a few weeks?
Hi Linda! You can, but when thawing, the filling can leave off quite a bit of liquid and the pastries end up a bit soggy.
My eclairs turned out flat what do you think I did wrong?
Hi Kate, thank you so much for trying our eclairs recipe. Flat eclairs could be the result of many factors such as too many eggs used, overbeating the pastry, or opening/closing the oven as they bake. Our #1 fix would be to use a little less beaten egg next time. That should help!
Thank you so much! I think I used to much egg.
Hi sally can I sub honey for maple filling cos I need to do a snack with honey featured
Sure could, Abbi!
I am so exited to make these! I already made cream puffs with your recipes and the turned out AMAZING!! I was just wondering how tall they are because since I don’t have a big round piping tip I would just cut the bag, so how far should I cut it?
Hi S.R., just a small snip at the corner will doโwe’d say about 1/2 inch or so should be perfect. We hope you enjoy them!
The eclairs turned out wonderful!! I filled them using your recipe for pastry cream. So many compliments!! Thank you
do you have a tested recipies for mango eclair filling of any kind of not could I have some ideas
We don’t have a mongo eclair filling recipe, but let us know if you find one you enjoy – sounds delicious.
Smitten Kitchen has a yummy mango curd recipe in one of her wedding cake series.
Your instructions and videos made these a complete success! My husband liked them so much heโs enjoying them for breakfast and dessert! Thank you for this wonderful recipe!
Mine did not turn out beautiful, but so delicious! I didnโt know how thick to pipe the pastry using a ziploc bag. I ended up with about 20. I had enough cream to fill them all (and some extra to eat!), and just barely enough ganache. Filling the piping bag with cream was the hardest part! It was all over my hands, the bag, the counter, the floor, the dogโฆ
Try draping your bag in a glass, This will hold the bag open while you fill it. Hope this helps and works for you!
These came out so good! I might have over filled them so I actually ended up needing twice the pastry creme so I suggest you double the recipe if you like to have lots of filling
also can I top with strawberry glaze
Thought to update you! they were so soft at first but when I put them in the fridge after the filling, they hardened and turned out beautiful!perfect texture! Outstanding recipe! Thank you!
I am thinking now.. I have used wax paper instead of parchment paper and brushed it with water but I saw drops of water on it as it did not disolve in it.. could the shell turned soft because of this reason? Too wet environment?
Hi Angela, it sounds like the environment may have been a bit too humid and kept the shells from properly crisping. An easy fix for next time!
Sally,
Is there any adjustments to baking time or temp if these are made as minis?
Hi Kerri! For mini eclairs the bake time would be less but we are unsure exactly how long they will take. Use your oven light (donโt open the oven during baking!) to keep your eye on them and bake until they are golden brown. Enjoy!
can I use mango mousse for filling
We don’t see why not!
can you please send me the ideal recipe for mango mousse filling for eclairs? thanks so much
My pastry cream came out a little eggy tasting Any tips?
Hi Howard, this can happen if the pastry cream was either cooked too long or at too high of a temperature. Do you think you cooked it too long or had the stove on higher than intended? You can always turn it into crรจme lรฉgรจre, or lightened cream, by adding some prepared whipped cream to it. Whip cold heavy cream (perhaps about 1 cup or 240ml/g) into medium peaks and then fold into the pastry cream. This lightens up the pastry cream, and that flavor may dissipate.
Not one single element of this recipe came out as described. What a complete mess. The piping tips are NOT the correct size, chilling the pastry creme rendered it too thick to pipe, the choux pastry was tasteless (other recipes I’ve used call for just a tiny bit of salt), and the “ganache” has yet to thicken. Expensive disaster.
made these eclairs for my french project, so tasty, yum yum yummm thank u sally
Is it possible or OK to use vanilla bean instead of vanilla extract? I happen to have a lot of vanilla beans I want to use. Would it change much? Would I have to take a lot of extra steps?
Hi E, we haven’t used vanilla bean here, but you should be able to!
Are you sure, absolutely sure about these temps and times? I made these twice in a row and they are dark brown and hard at the end of 8 minutes at 350. Followed the recipe to a T- including wetting the parchment
I don’t want to give a rating because I’m sure your recipe is great, but the times and temps can’t possibly be right.
Hi Adam, Any chance you are using convection settings on your oven? All of our recipes are tested and written for conventional oven settings.
Hello again! I made them! The shells tatsed like heaven! Even their appearance beautiful! But they were soft I mean not hard like the eclair we know(hard from out soft from inside). Have I made anything wrong? Or is it normal for that texture?
I was very intimidated to make my first choux pastry, but this recipe made it SO easy and accessible, and they turned out perfectly! I’m also at elevation, and didn’t have to adjust the recipe at all ๐
Iโve tried a few different recipes for eclairs but this is my favorite! I made these over 2 days, simple instructions, perfect results!
Hi Sally, how can I make chocolate pastry cream for the รฉclair filling? Thanks
Hi Barbara, we haven’t tested a chocolate version of our pastry cream, and it would definitely take some tinkering to determine best amounts and whether cocoa powder or melted baking chocolate would work best. For a chocolate filling, we recommend using the chocolate mousse from this dark chocolate mousse cake โit’s excellent paired with these eclairs!
wouldve been amazing but all except one of my eclairs sunk in almost immedialy after i took them out of the oven, i followed the recipe to a tea and didnt open the oven even once during the baking process so im not sure what went wrong
Hi Isabella, they are going to deflate a bit; that is normal. But I wonder if yours were under-baked?
HI Sally, What is the difference in texture or taste between this pastry cream recipe and the pastry cream recipe of your boston cream pie? One calls for milk, the other half and half, and one calls for cornstarch & the other uses flour? Can both recipes be used effectively for the eclairs? Thank you so much!
Hi Terry, That Boston Cream Pie recipe is from Americaโs Test Kitchen cookbook. In our own testing, the recipe here for pastry cream produces pretty much the same results in terms of thickness and stability, so you can use them interchangeably.
A question about size. What size are these when you squeeze them from the pastry tube and how big do these end up after they are baked? Iโm very excited to make them but hoping itโs enough for my group to each have a good sized one.
Hi Sonja, about 3 to 4 inches long.
I love this recipe! You did it again sally! Is it the same eclair process and recipe if you want to fill with a basic custard?
You bet!