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Homemade Eclairs Recipe filled with smooth pastry cream and topped with a glossy chocolate glaze.

Homemade Eclairs

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These homemade eclairs are the perfect pastry indulgence, filled with creamy pastry cream and topped with rich chocolate ganache.
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Prep Time 30 minutes
Cook Time 35 minutes
Chill Time 3 hours
Total Time 4 hours 5 minutes
Servings: 16
Course: Dessert, Pastry
Cuisine: European, French
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Pastry Cream Filling:
  • 4 large egg yolks cold or room temperature
  • 3 tablespoons 23g cornstarch for thickening
  • 2 cups 480ml whole milk do not use low-fat or non-dairy
  • ½ cup 100g granulated sugar adds sweetness
  • 1 tablespoon 14g unsalted butter softened
  • 1 teaspoon pure vanilla extract for flavor
  • Seeds scraped from ½ vanilla bean optional or use ½ teaspoon more vanilla extract
  • Small pinch of salt to balance the flavors
Choux Pastry:
  • 1 batch choux pastry dough prepared according to your recipe
  • Egg Wash:
  • 1 egg beaten with 1 tablespoon milk or water for brushing
Chocolate Ganache Topping:
  • ½ cup 120ml heavy cream for smoothness
  • 4 ounces 113g semi-sweet chocolate finely chopped

Method
 

  1. Make the pastry cream filling first: In a large heatproof bowl, whisk together the egg yolks and cornstarch. It will look dry initially, but keep whisking until combined. If it’s too dry, add a few drops of the milk to help it come together.
  2. Heat the milk and sugar: Combine the milk and sugar in a medium saucepan over medium heat, whisking until the sugar dissolves. Bring to a simmer. Remove from heat.
  3. Temper the eggs: Gradually pour the warm milk mixture into the egg yolk mixture while whisking constantly. Pour through a sieve into the saucepan to remove any cooked egg solids.
  4. Thicken the custard: Return the saucepan to medium heat and whisk continuously. The mixture will bubble and thicken in 1–2 minutes. Cook for 20 seconds after bubbling, until it reaches 185–190°F (85–88°C). Remove from heat.
  5. Finish the pastry cream: Whisk in the butter, vanilla extract, vanilla seeds, and salt. Let it cool, then refrigerate for 3–24 hours.
  6. Prepare the choux pastry dough: Follow your choux pastry recipe through step 4. Use the dough immediately or store it for up to 3 days in the fridge.
  7. Preheat the oven: Preheat to 400°F (204°C). Line two baking sheets with parchment paper, lightly moistened.
  8. Pipe the pastry logs: Transfer choux dough to a piping bag with a large tip. Pipe 4-inch logs spaced 3 inches apart. Smooth peaks with a water-moistened finger, and brush each with egg wash.
  9. Bake the eclairs: Bake at 400°F for 20 minutes, then reduce heat to 350°F (177°C) and bake for another 8–12 minutes until golden. Do not open the oven while baking. Remove and cool completely.
  10. Make the ganache: Place chopped chocolate in a bowl. Heat cream in a saucepan until it simmers, then pour over chocolate. Let sit for 2–3 minutes, then stir until smooth. Let cool for 15 minutes to thicken.
  11. Fill the eclairs: Transfer chilled pastry cream to a piping bag with a small round or star tip. Pierce the end of each eclair and pipe in filling until full. Use both ends if necessary.
  12. Top with ganache: Dip the tops of each eclair in the ganache and set on a serving plate. Let ganache set for about 1 hour at room temperature or 30 minutes in the fridge.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 38gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 95mgSodium: 80mgPotassium: 130mgFiber: 2gSugar: 20gVitamin A: 300IUCalcium: 60mgIron: 1.5mg

Notes

Homemade eclairs are the perfect balance of light and creamy, with a rich chocolate finish. Enjoy these as a special treat for any occasion!

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