Eclair Recipe

5 from 2 votes

Homemade eclairs with choux pastry and vanilla cream filling. This eclair recipe is what you need, even if you are not a pro.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: French

Servings: eclair

Calories: 134kcal

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.

Preheat oven to 400°F.
In a medium saucepan, combine the 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 400°F for 15 minutes. Reduce temperature to 350°F and bake for 15-20 minutes or until golden brown. Transfer to a wire rack to cool.

Do not open the oven door first 20-30 minutes under any circumstances or eclairs will deflate.