Eclair Recipe
This post may contain affiliate links.
Do you like eclairs? Homemade eclairs with choux pastry and vanilla cream filling are beyond delicious and very easy to make. This eclair recipe is the one you need, even if you are not a pro.
Ingredients note
- egg yolks
- granulated sugar
- milk
- corn starch
- unsalted butter
- pinch of salt
- 1 vanilla bean or 1 teaspoon vanilla paste
How to make cream Patissiere (Vanilla Pastry cream)
Scrape vanilla bean seeds and add to milk. In a medium saucepan bring milk and vanilla bean to a boil. In a large bowl, whisk together sugar, egg yolks, cornstarch, and a pinch of salt.
Gradually, while whisking constantly, add hot milk. When all is incorporated, pour the mixture back into the saucepan. Continue whisking, and cook until the mixture is thick and has a pudding-like consistency. Transfer cream to a medium bowl. Cut butter into pieces and whisk into the cream. Cover with plastic wrap “to contact” and let cool in the refrigerator.
Pastry Cream (Cream Patissiere)
Ingredients note
- unsalted butter
- eggs
- milk
- all-purpose flour
- granulated sugar
- pinch of salt
My Latest Video
How to make Choux Pastry
In a medium saucepan, combine, milk, butter, sugar, and a pinch of salt. Bring to a boil and add flour all at once.
When flour is all incorporated, cook for 1-2 minutes stirring constantly. The dough should come together into a smooth ball. Transfer to a mixing bowl with a hand attachment and beat for about one minute to cool the mixture slightly. Add eggs, one at a time. Beat until dough is smooth. Transfer dough into a pipping bag with Wilton 4B tip.
Pipe eclairs over a baking sheet lined with a silicon mat or Silikomart air mat. Eclairs are about 4” long and ¾’’wide strips. Bake at 400oF for 15 minutes. Reduce temperature to 325oF and bake for 15-20 minutes or until golden brown. Transfer to a wire rack to cool.
How to assemble eclair
Transfer Cream Patissiere into pipping bag with round tip (Wilton 8 or 10).
- Option #1
- With a round pastry tip, poke 2-3 holes at the bottom of each eclair and fill each hole with cream Patissiere.
- Option #2
- Cut each eclair in half and fill both halves with generous cream Patissiere. Then sandwich the two together.
- Option #3
- Make a cut on one side of eclair and fill with cream.
The traditional eclair recipe uses chocolate glaze on top. I do not do that. I think vanilla cream Patissiere is very delicious, and I like to taste just it.
Expert Tips
- Dust eclairs with powdered sugar to avoid cracks.
- Use a wooden spoon to make Choux Pastry.
- Do not open the oven door first 20-30 minutes under any circumstances or eclairs will deflate.
- I like to dust eclairs with powdered sugar before serving.
Recipe FAQs
Eclairs are best eaten the day they are made, or 1 day after. They need to be stored in the refrigerator.
Unfortunately, eclairs with this cream do not freeze well. The corn starch will break down during freezing/thawing and the custard will separate. But you can keep eclairs without filling in the freezer in an air-tight container for a few months.
More Recipes You’ll Love
If you make this Eclair Recipe, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe Card
Eclair Recipe
Equipment
- 1 stand mixer or electric hand mixer
- 1 saucepan
- 1 spatula
Ingredients
Ingredients for Cream Patissiere (Vanilla Pastry Cream)
- 5 egg yolks
- 100 gr (½ cup) granulated sugar
- 450 ml (2 cups) milk
- 40 gr (4 Tablespoon) corn starch
- 57 gr (4 Tablespoon) unsalted butter
- pinch of salt
- 1 vanilla bean or 1 teaspoon vanilla paste
Ingredients for Choux Pastry:
- 113 gr (1 stick or 8 tablespoon) unsalted butter
- 5 eggs
- 185 ml (3/4 cup) milk
- 120 gr (1 cup) all-purpose flour
- 5 gr (1 teaspoon) granulated sugar
Instructions
How to make cream Patissiere (Vanilla Pastry cream)
- Scrape vanilla bean seeds and add to milk (or use vanilla paste).
- In a medium saucepan bring milk and vanilla bean to a boil.
- In a large bowl, whisk together sugar, egg yolks, corn starch, and a pinch of salt.
- Gradually, while whisking constantly, add hot milk. When all is incorporated, pour the mixture back into the saucepan. Continue whisking, and cook until the mixture is thick and pudding-like consistency.
- Transfer cream to a medium bowl. Cut butter into pieces and whisk into the cream.
- Cover with plastic wrap “to contact” and let cool in the refrigerator.
How to make Choux Pastry
- Preheat oven to 400oF.
- In a medium saucepan, combine, milk, butter, sugar, and a pinch of salt.
- Bring to a boil and add flour all at once.
- When flour is all incorporated, cook for 1-2 minutes stirring constantly. The dough should come together into a smooth ball.
- Transfer to a mixing bowl with a hand attachment and beat for about one minute to cool the mixture slightly. Add eggs, one at a time. Beat until dough is smooth.
- Transfer dough into a pipping bag with Wilton 4B tip.
- Pipe eclairs over a baking sheet lined with a silicon mat or air mat. Eclairs are about 4” long and ¾’’wide strips.
- Bake at 400oF for 15 minutes. Reduce temperature to 350oF and bake for 15-20 minutes or until golden brown. Transfer to a wire rack to cool.
what can I say .. this was delicious
Thank you! I know you like eclairs!