The Best Eclairs Recipe


 Make the best eclairs that you ever tried at home by your own. What??? Yes this is really delicious and super easy to make. Filled with tasty pastry cream and garnished with melted chocolate give ultimate combination with airy choux pastry, it is a true delight and worth all the effort took in.

Eclairs origin from France and it names “eclairs” because they will disappear within couple of seconds once they are done, as flash of lightning so the dessert overtook that name tag as they are eat so fast. The classic French dessert made from choux pastry, filled with cream and then topped usually with fondant icing. Now for topping and filling there are many variations, but to be simple in here I followed the classic one but for you whom obsessed with new flavors and experiments to try something new just like me I add some tricks to be it fancier. Also in next article I will share useful tips that I think best to follow to get this perfect sweet.  So make sure to refer it also.

For 15-18 Eclairs.


How to Make Choux Pastry

  1. You can follow article “How to get perfect eclairs?” In here to get fully detailed instruction to make choux pastry. Though I used classical recipe in there, for eclairs I’m using milk for choux pastry.
  2. In a Medium saucepan, combine water, milk, butter, sugar and salt. Bring to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.
  3. One flour is incorporated, place back over medium heat about 2 to 3 minutes stirring constantly until dough comes together into a smooth ball and a thin film forms on bottom of pan.
  4. Transfer to a large mixing bowl and beat using an electric stand or hand mixer on medium speed for 1 minute to cool the mixture slightly. But I didn’t do so I let it cool for 5-10minutes increasing the surface by flatting the dough. After that add 3 eggs, 1 at a time beat slightly before adding to the dough. Or you can beat all 3 eggs in a jar and then add little amount at a time to fully incorporate between additions. Beat until dough is smooth and forms a thick ribbon when pulled up.
  5. The dough should be thick, but should fall slowly and steadily from the beaters when you lift it out of the bowl.
  6. Using a piping bag fitted with a large open star tip (869), pipe fat lengths of dough about 4-5 inch in size onto the lined baking sheet. Leave 2 inches of space between each one. Use a pair of clean scissors to cut the dough at the end. You can place template under the baking sheet to get even size eclairs.
  7. Then brush the surface of each eclair with water or egg wash. Use your clean wet fingers to smooth out any bumps or points of dough that remain on the surface.
  8. Bake them for 25 minutes, in preheated oven in 200°C until puffed up and light golden brown. After that poke holes in the bottom and put it to oven 5-10 minutes so the steam can be released. Transfer bottom side up to a wire rack to rest after baking. This will prevent them from getting soggy.

How to Make Pastry Cream

  1. Put milk and vanilla into a medium saucepan and bring it to a boil over medium heat, stirring to prevent film from forming. When it comes to point turn off the heat and set it aside.
  2. Meanwhile in a separate bowl, beat egg yolks and sugar until lighter in color and thickened in texture.
  3. Add corn flour into the mixture and mix till no lumps remain in it.
  4. Whisk in 1/4 cup of the hot milk to the mixture and whisk to it become fully incorporated. Slowly whisk in the remaining hot milk to mixture reserved in the saucepan.
  5. Again pour the mixture to the cleaned saucepan. You can strain when doing so.
  6. Put pan to medium-high heat, whisking constantly until thickened and slowly boiling. Remove it from the heat and stir in the butter.
  7. Let it cool slightly then cover it with plastic wrap, letting the plastic to touch directly surface of pastry cream to prevent a skin from forming. Chill it for at least 2 hours until ready to use.
  8. Add ¼ cup of powdered sugar and 2tsp of vanilla to chilled heavy whipping cream and whip on high for a few minutes to form soft peak stage.
  9. You can whip up some whipped cream and fold it into your pastry cream to lighten the filling up.
  10. Transfer cream to a piping bag with or without round tip and ready to go.

How to Make Chocolate Glaze:

  1. Chop chocolate into small pieces and put it into a medium sized bowl.
  2. Heat the cream over medium heat just until it boils, then immediately turn off the heat and pour it over the chocolate.
  3. Wait a couple 1-2 minutes then whisk until it’s fully melted and smooth.

Assembling the Eclairs:

  1. Get a medium-sized plain pastry tip or skewer to make a hole of backside in each eclair. Or this can easily done if you have a bismark filling nozzle filling the cream into eclair is much easier.
  2. Gently pipe custard into the eclairs through the holes, using a pastry bag filled with cream, but only just enough to fill the inside. You can feel the weight when stuffing cream in. (don’t stuff them full).
  3. Dip the tops of the eclairs in the warm chocolate glaze and set them on a sheet pan. Add some more cream to the chocolate if it became too thick.
  4. Drizzle some melted white chocolate in zig zag shape over chocolate glazed surface of eclair.
  5. Chill the eclairs uncovered for at least one hour if you can to set the glaze and serve chilled. Enjoy!

If you spit eclair in two pieces make sure to pour 1tsp melted chocolate on bottom half and then fill the cream as you desired. That will prevent from eclair turn to soggy with cream filled. I normally do that if I cut éclair into two pieces. You can decorate those as your liking with small fruit pieces or chopped nuts placing top of eclairs. Pipe whipped cream on top of the eclair using star nozzle can make éclair more beautiful. 


Eclairs are best eaten the day they are made, but I do love that they can be fully assembled a day ahead. Just make sure to refrigerate them in a sealed or covered container. You can make the shells and pastry cream a few days in advance and keep them in a sealed container at room temperature then fill and dip them before serving. Delicious eclairs at home try it for yourself the taste is just perfect.

See you soon with tasty recipe. Till then…


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