Classic Eclairs (VIDEO)
You haven’t enjoyed an Eclair until you’ve tried a fresh homemade eclair filled to the brim with pastry cream and topped with chocolate ganache. Watch the video tutorial, and you will master these French eclairs in no time.
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This post may contain affiliate links. Read my disclosure policy.
Classic Eclairs RecipeLearn how to make classic and easy “choux pastry” dough (the same pastry used for Cream Puffs as well as Churros and even Zeppole Italian Donuts) and a decadent homemade vanilla bean pastry cream that will have you licking the spoon and the bowl.
Eclairs are best eaten the day they are made, but I do love that they can be fully assembled a day ahead.
Video: How to Make Eclairs
I’ll show you how to make the easy dough (don’t worry, it only sounds fancy, but it’s actually simple to make), the custard filling, and the easy chocolate ganache to give your eclairs that classic French look and taste.
Also, I’m so embarrassed that (due to my occasionally shaky hands), my eclairs looked mildly inappropriate when piped. I only realized it after the fact and I couldn’t stop laughing. And for those of you who never would have noticed otherwise, I am doubly embarrassed!
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Tools for Making EclairsLarge Piping Bag – reuseable or disposable works fine. 1/2″ round piping tip or a 16mm open star tip – you need a large tip to pipe the eclair dough into strips. Baking Sheet – a half sheet works great Silicone Liner or Parchment Paper Bismarck tip (or a small sharp tip like Ateco #16 or #352) – you could use a number of tips to pipe the frosting into the eclair.Tips for Making Pastry CreamPastry cream relies on corn starch and egg yolks to thicken and the end result is incredibly smooth – like a decadent vanilla pudding. Mixing the softened butter is the secret to the amazing texture – don’t skip it!
Pastry cream can be made 3 days ahead which is perfect for holiday entertaining. If making ahead, cover the surface directly with a sheet of plastic wrap so it doesn’t form a film. You can substitute the real vanilla bean for vanilla extract. I love seeing those little vanilla flecks in the eclairs (see recipe notes)![]()
Pro Tip:Pastry Cream will thicken as it cools and to loosen it up for piping, whisk until smooth.
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What is Choux Pastry?Choux dough is a classic pastry made with super simple ingredients (milk, water, eggs, flour, butter, sugar and salt). The key is to continue mixing the dough in the saucepan to release excess moisture until a thin film forms on the bottom of the pan. Choux pastry is a soft dough that gets piped onto a baking sheet.
Getting the baking temperature right is the key to success. Starting the oven at 425˚F allows the pastry to rise beautifully, creating a hollow center for the filling. Choux pastry is then baked at a lower temperature to dry out the center.
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Make-AheadEclair Shells – can be baked a day ahead and stored covered at room temperature for up to 2 days. Shells can also be frozen in an airtight conatiner up to a month then thawed at room temp for 30 minutes. To re-crisp shells, bake thawed shwells at 300˚F for 5-10 minutes then cool completely before filling. Filling (Pasty Cream) – can be made a day ahead. Cover with plastic wrap directly over the surface and refrigerate. Re-whisk before piping. Glaze – I find it’s best to make the glaze when assembling the eclairs since you’ll need to reheat it to loosen it up again which won’t save you any time.![]()
How to Store EclairsFilled Eclairs are best enjoyed fresh or eaten the day of assembling since they will start to soften once you pipe the cream in and add the glaze, but you can store in the refrigerator in an airtght container for up to a day.
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More French Desserts and PastriesMy husband and I were able to visit France this year, and we spent a fair amount of time visiting the boulangerie (bakeries that sell bread) and pâtisseries (that sell sweet treats), where we sampled the best French pastries and baked goods. It’s such a treat to recreate our favorites that remind me of our time in Paris.
Homemade Croissants – I finally nailed it! Cherry Clafoutis – breakfast or dessert Easy Crepes – our go-to crepes Fruit Tart – with the best crust Peach Galette – the easiest ‘pie’ Chocolate Souffle – restaurant copycat Easy Almond Croissants – French bakery copycat Raspberry Macarons – filled with raspberry creamNow go forth and conquer homemade eclairs!
This post may contain affiliate links. Read my disclosure policy.Classic Eclairs RecipeLearn how to make classic and easy “choux pastry” dough (the same pastry used for Cream Puffs as well as Churros and even Zeppole Italian Donuts) and a decadent homemade vanilla bean pastry cream that will have you licking the spoon and the bowl.
Eclairs are best eaten the day they are made, but I do love that they can be fully assembled a day ahead.
Video: How to Make Eclairs
I’ll show you how to make the easy dough (don’t worry, it only sounds fancy, but it’s actually simple to make), the custard filling, and the easy chocolate ganache to give your eclairs that classic French look and taste.
Also, I’m so embarrassed that (due to my occasionally shaky hands), my eclairs looked mildly inappropriate when piped. I only realized it after the fact and I couldn’t stop laughing. And for those of you who never would have noticed otherwise, I am doubly embarrassed!
Tools for Making Eclairs
Pro Tip:Pastry Cream will thicken as it cools and to loosen it up for piping, whisk until smooth.
What is Choux Pastry?Choux dough is a classic pastry made with super simple ingredients (milk, water, eggs, flour, butter, sugar and salt). The key is to continue mixing the dough in the saucepan to release excess moisture until a thin film forms on the bottom of the pan. Choux pastry is a soft dough that gets piped onto a baking sheet.Getting the baking temperature right is the key to success. Starting the oven at 425˚F allows the pastry to rise beautifully, creating a hollow center for the filling. Choux pastry is then baked at a lower temperature to dry out the center.
Make-Ahead
How to Store EclairsFilled Eclairs are best enjoyed fresh or eaten the day of assembling since they will start to soften once you pipe the cream in and add the glaze, but you can store in the refrigerator in an airtght container for up to a day. 
More French Desserts and PastriesMy husband and I were able to visit France this year, and we spent a fair amount of time visiting the boulangerie (bakeries that sell bread) and pâtisseries (that sell sweet treats), where we sampled the best French pastries and baked goods. It’s such a treat to recreate our favorites that remind me of our time in Paris. 
