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 bakery—maybe not even you! If you follow my clear instructions—including plenty of step photos!—you 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 I’m 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 it’s likely the way you’ve 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. ★★★★★“
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… ★★★★★”
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 10–15 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.
- Pumpkin: Fill with the pumpkin filling from these pumpkin pies in a jar; top with your favorite glaze or topping.
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 don’t 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 1–2 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 185–190°F (85–88°C).) 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 2–2.5 cups, or about 580–610g.
- Meanwhile, prepare the dough: 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 400°F (204°C). 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 350°F (177°C) and continue to bake for 8–12 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: 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 boil—that’s too hot!) Pour over chocolate and let it sit for 2–3 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: 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): Saucepan | Wooden Spoon | Electric Mixer (Handheld or Stand) | Baking Sheets | Parchment Paper | Pastry Brush | Piping Bag (Reusable or Disposable) | Wilton #12 Piping Tip | Ateco #809 Piping Tip
- Other Filling Options: Instead of pastry cream, you can use the peanut butter mousse filling detailed below; 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
Hey sally,
I am making eclairs right now. I think I piped them too close because some of them are slightly touching. do u think that it’s going to break apart after its done baking?
Hi Huda, If they are stuck together you can use a sharp knife to cut them apart before taking them off the baking sheet.
Sally, another great recipe!! My taste-testing neighbors LOVED these, and so did I! I can’t believe I made choux pastry, and I certainly can’t believe I made eclairs!!! For other first timers, this did take me a while for a couple reasons. I didn’t know how the pastry portion would turn out if I baked more than one pan at a time, so I had to do 3 batches (I got 21 out of my dough rather than 16). So that was three batches in the oven. I am also kind of inept with the piping bag, so the “nudge the piping tip” into the eclair took a little more work. I ended up making a hole with the tooth pick about the same size as the piping tip, and for some I had to pipe mousse in the other end because it didn’t feel like it was making it all the way through to the other end. Regardless, these were totally worth the effort, and I feel like they will go much faster next time. And there will be a next time!
Made the peanut butter mousse for a chocolate cake I had baked! Don’t be dumb like me – make sure to really blend the cream cheese up or you’ll have little lumps in the mousse. Still delicious, just a little more textured hahaha
I made these when it was a baking challenge. Very clear instructions. Though I think I made my eclairs on the small size. The cream puffs turned out better. I made the peanut butter mousse – not sure if I liked it or not. If I was brave enough to make these again, I would consider a different filling option.
I managed to make these successfully. They are fantastic. Thank you for sharing your expertise with us all. Would never have thought I could have done it if it weren’t for you. Thanks again.
The pastry came out tasting great but mine had holes on the bottom. The filling came out the holes so it was a little difficult to fill them. Any idea what I did wrong to cause this? It’s a great recipe!
I only have Half & Half on hand, would that work for the ganache?
Unfortunately no. The ganache won’t set up. I recommend sticking with heavy cream.
Do you think the peanut butter mousse would work as a cake filling between layers?
Yes – YUM! Or if you are looking for something a little thicker you can also use my Creamy Peanut Butter Frosting.
Made these today. I’ve been wanting to try Choux pastry for a while. As with all of your recipes, the instructions are easy to follow and meticulous. They were fabulous and my family rated them “a keeper.” Thank you!
WOW – made these on the weekend. Because why not try something completely intimidating while you are isolated lol? I will say, no one can take a complicated French pastry and make it accessible like Sally. The choux pastry is spot on – light, delicious, gorgeous. For filling I went with the pastry cream (linked from the Boston Cream Pie recipe), and it was TO DIE FOR. Prob one of the best eclairs I have ever had.
One thing: I found it to be way too much ganache. I only used about half and generously dipped all 16 eclairs (“leftover ganache” turned into “quarantine fondue”, so technically not too much after all…?) Just as an FYI for anyone who doesn’t have quite enough chocolate in the pantry, it’s all good.
For the pastry cream, I did a batch and a half from the Boston Cream Pie recipe, which very generously filled (ok, maybe a little overfilled) all 16 eclairs and tasted completely divine.
Altogether, homemade eclairs take a lot of steps, but it is a showstopping, absolutely delicious dessert – for when someone in your life needs that little something extra (or when desserts become pandemic currency).
Thanks again Sally for another huge dessert win xoxo
I followed the baking instructions and even put a little slit in the side and put them back in the turned off oven to dry. But when I sliced them to fill with the cream they were wet inside. Any idea what happened? Thank you.
Hi Stephanie! It sounds like they are a little under-baked if they’re wet inside. A little moist is great, but they shouldn’t be raw. This is an easy fix if/when you decide to try them again!
Hi Sally!
I’d like to make these in a smaller size (I’m thinking of piping through a 1.5cm opening, about the length of a credit card). How should I adjust the baking times at the two temperatures?
Thank you!
When you effortlessly make such great pastries, I worship the water you walk on.
I was so pleased with this recipe! I watched the video and read the recipe through a couple of times…followed it all to a tee and they turned out great! Thanks Sally. Everything I make of yours always turns out just as you say.
Hi Sally,
I want to make eclairs and fill them with something lemon. Do you think it would be ok if I folded the lemon curd into whipped cream? I think if it works, it will be light and fluffy but still have a lemon flavor. Do you think that would work?
Yes, that sounds delicious! You can also make a slightly thicker filling using whipped cream, lemon curd, and cream cheese like the filling layer in this recipe: https://sallysbakingaddiction.com/lemon-berry-trifle
Hi Sally!
My eclairs didn’t puff up. What can I do differently? I never opened the oven while baking.
Hi Kaycee! It could be a variety of things. Make sure that you’re following the recipe closely. Cook the choux on the stove precisely following step 2. Let the mixture cool down for a few minutes before adding the eggs. It could be that too much egg was added to your dough in the first place. Beat the 4 eggs together in a bowl, then add a little less than what’s in the bowl. Your mixture could simply be too moist. Does that make sense?
Can you double the recipe? Or just make one batch at a time?
For best taste and texture, I recommend just 1 batch at a time.
Easy and delicious! I filled mine with pastry cream for a more traditional version, although I am itching to try this PB mousse. I just wanted to comment that the recipe for ganache yielded twice what I needed. Next time I will halve it because I have a lot of ganache left over.
My husband and I tried this recipe yesterday (we’re teaching ourselves to bake things we’ve never tried before) and they taste wonderful. However, we got no “puff” out of them. I piped with a 1/2″ tip and we followed the recipe exactly but they came out of the oven only a teeny bit larger than they went in. Basically, we now have a batch of tasty breadsticks.
Where could we have gone wrong?
Hi Sally, this recipe looks delicious. I would like to try mini eclairs and cream puffs. Any idea on what size of piping tip to use? I love your recipes and have tried several in the last year.
Minis would be super cute. You can try something like a Witon #12 or Wilton #1A, which is the same tip I use to make cream puffs.
I have made other choux recipes before for chouqettes and gougeres (no egg wash) but this was first time trying eclairs and found the egg wash doesn’t work for me in this recipe.
Maybe I’m too heavy handed and they came out a bit flat! I found a tip elsewhere instead of leaving the egg wash off and having pale eclairs you can dust icing sugar over them instead and it caramelises in the oven. Worked a treat!!! So if anyone struggled with that give icing sugar a go!
BEST ECLAIRS EVERRRRR!!!!
So glad this was a challenge. I made mine tonight. Super easy. The filling is delish – but I had almost double what was needed. Same with ganache. Guess I may need to make another batch of pastry to use those up! 🙂
Thanks for another winner, Sally!
I made these today, very delicious. Lots of work, but yummy. The mousse was amazing on it’s own, but I felt like it got a bit lost in the final product. Lots of yummy flavors, but the chocolate took most of the credit.
It was my first time, and it was fun, but lots of work to pipe the filling into the eclair. Mostly bc I am a novice, and it was hard to judge how much filling was going inside, so I asked my husband to hold the eclair. That helped. Messy but fun to see him enjoying the oopsies when the mousse came squeezing out unexpectedly.
Hi Sandra! I like them on the moister side and I find they deflate even more when doing that step, but feel free to do what you prefer!