If there’s one dessert that never fails to impress, it’s the Homemade Eclairs Recipe. Golden choux pastry filled with creamy vanilla custard and topped with glossy chocolate glaze—these delicate eclairs are a masterpiece you can create right in your own kitchen. While they may look like they came straight from a Parisian patisserie, you’ll be amazed at how approachable and fun this project is, and even more amazed when you take that first bite into the airy, luscious result!
Ingredients You’ll Need
It’s hard to believe such simple ingredients transform into something so heavenly. Each element of this Homemade Eclairs Recipe has a purpose—whether it’s the butter for richness, eggs for loft, or chocolate for that decadent finish. Let’s make sure you have everything ready to go.
- Unsalted butter: Adds richness and moisture to both the pastry and fillings—use good quality for best flavor.
- Water: Essential for creating steam in the choux pastry, giving it that irresistible puff.
- Salt: Balances sweetness in both pastry and cream, making every bite more complex.
- Granulated sugar: A touch for both pastry and cream to sweeten and tenderize.
- All-purpose flour: Provides the structure and body for the choux pastry shells.
- Large eggs: The secret to that signature rise and pillowy texture—don’t skimp!
- Whole milk: Creates a luxurious, full-bodied pastry cream.
- Cornstarch: Thickens the pastry cream, ensuring it’s smooth yet sturdy.
- Egg yolks: Give the cream its classic richness and deep yellow hue.
- Vanilla extract: Brightens the cream and adds irresistible flavor.
- Heavy cream: Makes the chocolate glaze incredibly silky and glossy.
- Semi-sweet chocolate: Offers a perfect balance between sweet and bitter, crowning each eclair.
How to Make Homemade Eclairs Recipe
Step 1: Prepare the Choux Pastry
Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. In a medium saucepan, combine butter, water, salt, and sugar and bring them to a rolling boil. Once bubbling, dump in the flour all at once and stir with gusto—you want the dough to come together and pull away from the sides, forming a ball. Take it off the heat and give it about five minutes to cool slightly before the eggs go in.
Step 2: Incorporate the Eggs
One at a time, beat in the eggs until the dough becomes glossy and smooth. It might look a little separated at first, but keep mixing—it will come together into a sticky, pipeable dough. This step is the secret to the airy texture that makes this Homemade Eclairs Recipe stand out.
Step 3: Pipe and Bake
Transfer the choux pastry to a piping bag fitted with a large round or star tip. Pipe out 4-inch long strips onto your prepared pan, giving them space to puff. Slide them into the hot oven for 10 minutes. Then, without opening the door, reduce the heat to 350°F (175°C) and bake for 20–25 minutes more until golden brown and deliciously puffed. Let them cool completely on a wire rack before filling.
Step 4: Make the Pastry Cream
Time to whip up the dreamy custard filling. Start by heating the milk just until it’s steaming—not boiling. In a bowl, whisk together sugar, cornstarch, salt, and egg yolks. Slowly stream in the hot milk while whisking to temper the yolks (this keeps them from scrambling). Pour everything back into the saucepan and cook over medium, whisking constantly, until the mixture thickens to a pudding-like texture. Off the heat, stir in the butter and vanilla. Let it cool completely, then chill to set.
Step 5: Whip Up the Chocolate Glaze
In a small saucepan, bring the heavy cream just to a simmer, then pour it over the chopped chocolate and a little butter in a bowl. Let it sit for a couple of minutes before stirring—this helps the chocolate melt evenly. Whisk until glossy and smooth. This rich glaze is the crowning touch of your Homemade Eclairs Recipe!
Step 6: Assemble the Eclairs
Once your shells and pastry cream are chilled, it’s assembly time! Slice each shell lengthwise or poke a small hole in the end. Fill a piping bag with the pastry cream and generously fill each shell. Dip the tops in the glossy chocolate glaze, and let them set in the fridge just until the glaze is firm. Then, the only thing left is to admire your handiwork and, of course, dig in!
How to Serve Homemade Eclairs Recipe
Garnishes
A homemade eclair is a stunner all on its own, but for special occasions, try adding a dusting of powdered sugar, a sprinkle of toasted chopped nuts, or even a few edible gold leaf flecks for extra dazzle. A drizzle of white chocolate adds a pretty contrast, too.
Side Dishes
While the Homemade Eclairs Recipe is a showstopper, pairing it with ripe berries or a bowl of macerated strawberries brings fresh, tangy flavor. For afternoon tea, serve with hot espresso or delicate black tea—nothing beats classic French style.
Creative Ways to Present
Want to impress? Arrange eclairs in a neat row on a platter lined with a lacy doily. For parties, serve them mini-style for easy sharing. Or nestle each one in a cupcake liner for a professional patisserie effect that’ll make your guests swoon before their first bite.
Make Ahead and Storage
Storing Leftovers
If you manage to have leftovers, store filled eclairs in an airtight container in the refrigerator for up to two days. The chocolate glaze helps keep the shells from getting soggy, but they’re always best the day they’re made for that irresistible crispness.
Freezing
The beauty of this Homemade Eclairs Recipe is that you can freeze the unfilled choux shells. Arrange them in a single layer in a freezer bag and keep for up to a month. Let them thaw completely, then pop them in a moderate oven for a few minutes to restore their crunch before filling and glazing.
Reheating
To refresh the shells, place them in a preheated 350°F (175°C) oven for about 5 minutes. Filled eclairs can be enjoyed straight from the fridge, but letting them sit at room temperature for ten minutes brings out the flavors and softens the pastry just enough.
FAQs
Why did my choux pastry collapse?
If your pastry deflated, it may not have baked long enough or fully dried out inside. Make sure to bake until the shells are deep golden and sound hollow when tapped. Avoid opening the oven door during baking, as this drops the temperature and can cause collapse.
Can I make the pastry cream in advance?
Absolutely! The pastry cream for this Homemade Eclairs Recipe can be made up to two days ahead. Store it tightly covered in the refrigerator and whisk briefly before using to restore its silky texture.
Do I need a piping bag to make eclairs?
While a piping bag gives the neatest results, you can use a sturdy freezer bag with the corner snipped off in a pinch. Consistent size is key for even baking and a polished look.
How do I keep my eclairs from getting soggy?
Once filled, eclairs are best enjoyed soon after. If making ahead, store the empty shells separately and fill just before serving. Storing in the fridge with a loose covering allows moisture to escape.
Can I use different fillings or glazes?
Definitely! While the classic Homemade Eclairs Recipe features vanilla pastry cream and chocolate glaze, feel free to experiment: whipped cream, coffee custard, or fruit curds as filling, and white or even caramel glaze for the topping.
Final Thoughts
I can’t encourage you enough to try this Homemade Eclairs Recipe—you’ll feel like a bakery pro, and the results are truly swoon-worthy. There’s magic in seeing a tray of glossy-topped, cream-filled eclairs come together from scratch, and even more magic in sharing them with the people you love. Give it a try, and let the baking adventure begin!
Print
Homemade Eclairs Recipe
- Total Time: 1 hour 20 minutes
- Yield: 10 eclairs 1x
- Diet: Vegetarian
Description
Learn how to make delicious homemade eclairs from scratch with this easy-to-follow recipe. These French pastries are filled with a creamy pastry cream and topped with a rich chocolate glaze.
Ingredients
For the choux pastry:
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup all-purpose flour
- 4 large eggs
For the pastry cream filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the chocolate glaze:
- 1/2 cup heavy cream
- 4 ounces semi-sweet chocolate (chopped)
- 1 tablespoon unsalted butter
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the choux pastry: Combine butter, water, salt, and sugar in a saucepan. Add flour, stir until a ball forms. Let cool, then mix in eggs one at a time. Pipe onto baking sheet and bake.
- Make the pastry cream: Heat milk, whisk sugar, cornstarch, salt, and yolks. Cook until thickened, then stir in butter and vanilla. Chill.
- Prepare the chocolate glaze: Heat cream, pour over chocolate and butter. Stir until smooth.
- Assemble the eclairs: Fill eclairs with pastry cream, dip in chocolate glaze. Refrigerate until set.
Notes
- Eclairs are best eaten the same day but can be stored in the fridge for up to 2 days.
- Unfilled choux shells can be frozen for up to a month and crisped in the oven before filling.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 eclair
- Calories: 320
- Sugar: 16 g
- Sodium: 110 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 125 mg
