Eclair Recipe (with Video)

Eclair Recipe: Eclairs are one of the most beloved French pastries, known for their crisp, golden-brown shell, creamy filling, and shiny chocolate topping. While they may seem complicated to make, with the right steps and techniques, you can create bakery-quality eclairs in your own kitchen.

In this guide, we’ll walk you through the entire process—from making the light choux pastry to filling it with delicious custard and finishing with a smooth chocolate glaze.

Ingredients Needed

Before you start, gather all your ingredients to ensure a smooth baking process.

For the Choux Pastry (Éclair Shells):

• 1 cup (240ml) water
• ½ cup (115g) unsalted butter
• 1 cup (125g) all-purpose flour
• 4 large eggs
• ¼ teaspoon salt

For the Cream Filling:

• 2 cups (480ml) whole milk
• ½ cup (100g) granulated sugar
• 4 large egg yolks
• ¼ cup (30g) cornstarch
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Chocolate Glaze:

• ½ cup (120ml) heavy cream
• 4 ounces (115g) dark chocolate, chopped
• 1 tablespoon butter

Equipment Required

To make eclairs successfully, you’ll need the following kitchen tools:
✔ Saucepan
✔ Wooden spoon or spatula
✔ Piping bag with a round or star tip
✔ Baking sheet
✔ Parchment paper
✔ Cooling rack
✔ Mixing bowls
✔ Whisk

How to Make Eclair – Step by Step Guide

Step 1: Preparing the Choux Pastry

Choux pastry (pâte à choux) is the foundation of eclairs. It creates the light, hollow shells that hold the creamy filling.

Instructions:

1. Heat the Water and Butter – In a saucepan, bring water, butter, and salt to a boil over medium heat.
2. Add the Flour – Remove from heat and quickly stir in the flour until the mixture forms a smooth dough ball.
3. Cook the Dough – Return the saucepan to low heat and cook while stirring for 1–2 minutes to remove excess moisture.
4. Incorporate the Eggs – Transfer the dough to a bowl and let it cool slightly. Add eggs one at a time, mixing well after each addition until smooth and glossy.
5. Check the Consistency – The dough should be thick enough to hold its shape when piped.

Step 2: Piping and Baking the Eclairs

1. Preheat the oven to 375°F (190°C).
2. Prepare the baking sheet – Line it with parchment paper.
3. Pipe the dough – Transfer the choux pastry to a piping bag fitted with a round or star tip. Pipe 4-inch-long strips onto the baking sheet, leaving space between each.
4. Bake the eclairs – Bake for 25–30 minutes until golden brown and puffed up.
5. Cool the shells – Turn off the oven, crack the door open, and let the eclairs sit for 5–10 minutes before transferring them to a cooling rack.

Step 3: Making the Cream Filling

1. Heat the milk – In a saucepan, warm the milk until just simmering.
2. Whisk egg yolks and sugar – In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
3. Temper the eggs – Slowly pour half the hot milk into the egg mixture, whisking constantly.
4. Cook the custard – Pour the mixture back into the saucepan and cook over medium heat, stirring until thickened.
5. Add butter and vanilla – Remove from heat and mix in butter and vanilla extract.
6. Chill the custard – Cover with plastic wrap and refrigerate until cold.

Step 4: Filling the Eclairs

1. Prepare the piping bag – Fill a piping bag with the chilled custard.
2. Poke holes in the eclairs – Use a skewer or small knife to make three small holes on the bottom.
3. Fill the shells – Pipe the custard into each eclair until full.

Step 5: Making the Chocolate Glaze

1. Heat the cream – Warm the heavy cream in a saucepan until it just starts to simmer.
2. Add the chocolate – Pour the hot cream over chopped chocolate and let sit for a minute.
3. Stir in butter – Mix until smooth and glossy.

Step 6: Assembling the Eclairs

1. Dip the tops of the filled eclairs into the warm chocolate glaze.
2. Let excess chocolate drip off before placing them on a rack.
3. Allow the glaze to set before serving.

Tips for Perfect Eclairs

• Don’t open the oven while baking—this can cause them to deflate.
• The dough should be smooth and pipeable but not runny.
• For a glossy finish, sift powdered sugar over the shells before baking.

Variations and Flavor Twists

• Chocolate-filled eclairs – Use chocolate custard instead of vanilla.
• Coffee eclairs – Add espresso powder to the filling.
• Fruit-filled eclairs – Mix fresh berries into the custard.

Storage and Shelf Life

• Refrigerate for up to 3 days.
• Freeze unfilled shells for up to a month.
• Reheat in an oven before filling.

FAQs about Eclair Recipe

What are the basic ingredients needed for eclairs?

The foundational components of eclairs are water, butter, flour, and eggs, which come together to make the pastry dough known as pâte à choux. For the filling, you’ll typically need pastry cream, which involves milk, sugar, eggs, cornstarch, and vanilla. The topping is usually a rich chocolate ganache made from heavy cream and chocolate.

How do I ensure my eclairs are light and airy?

The key to airy eclairs is the proper cooking of the dough and the baking process. First, ensure your dough is well-cooked on the stove— it should pull away from the sides of the pan and form a film on the bottom. When baking, start at a high temperature to create steam (which puffs up the dough), then reduce the temperature to dry out the insides without burning the outsides.

Can I make eclairs without a piping bag?

While a piping bag is ideal for getting the classic eclair shape, you can use a large zip-top bag with a corner snipped off if you don’t have one. For more uniformity, you might use a spoon to shape the dough on the baking sheet, though they might not be as neat.

What filling variations can I try in eclairs?

Beyond traditional vanilla pastry cream, try filling your eclairs with chocolate, coffee, or fruit-flavored pastry cream. For a creative twist, lemon curd or whipped mascarpone can also be delightful.

How do I make chocolate ganache for topping?

Chocolate ganache is simple to prepare by heating heavy cream until just simmering, then pouring it over chopped chocolate. Let it sit for a few minutes, then stir until smooth and glossy. For a richer ganache, add a knob of butter while mixing.

How long can I store eclairs, and how should I store them?

Eclairs are best enjoyed fresh, within 24 hours of making them. Store them in the refrigerator in an airtight container to prevent them from absorbing odors. Note that the pastry may soften with refrigeration due to the moisture from the filling.

Are there any tips for perfecting the chocolate glaze on eclairs?

Ensure your ganache is smooth and at a dippable consistency—not too hot, or it will run off the eclairs; not too cool, or it will be too thick. Dip the top of each eclair into the ganache, let the excess drip off, and set them aside to set up for a shiny, professional finish.