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eclair recipe
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5 from 2 votes

Eclair recipe

Homemade eclairs with choux pastry and vanilla cream filling. This eclair recipe is the one you need, even if you are not a pro.
Course Dessert
Cuisine French
Author Marina of www.everythingmarina.com

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 pinch of salt. 
  • Gradually, while whisking constantly, add hot milk. When all incorporated, pour mixture back into saucepan. Continue whisking, cook until 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 400F
  • In a medium saucepan, combine, milk, butter, sugar, and pinch of salt. 
  • Bring to boil and add flour all at once. 
  • When flour is all incorporated, cook for 1-2 minute stirring constantly. Dough should come together into a smooth ball. 
  • Transfer to a mixing bowl with hand attachment and beat for about one minute to cool the mixture slightly. Add eggs, one at the time. Beat until dough is smooth. 
  • Transfer dough into pipping bag with Wilton 4B tip. 
  • Pipe eclairs over baking sheet lined with silicon mat or air mat. Eclairs are about 4” long and ¾’’wide strips.
  • Bake at 400F for 15 minutes. Reduce temperature to 325F and bake 15-20 minutes or until golden brown. Transfer to wire rack to cool.