Homemade Eclairs

Homemade eclairs are the perfect combination of light, airy pastry filled with smooth pastry cream and topped with rich chocolate glaze. I love how these classic French treats feel elegant yet approachable when made from scratch. Each bite is crisp on the outside, creamy on the inside, and finished with a luscious topping that makes them irresistible.

Why You’ll Love This Recipe

I find that making eclairs at home is surprisingly satisfying and not as complicated as it seems. The pâte à choux dough comes together quickly on the stovetop, and once piped and baked, it creates beautifully puffed pastries ready to be filled. I enjoy the control I get over the flavor and texture of the filling, whether I go with traditional vanilla pastry cream or a twist like coffee or chocolate. The glossy chocolate glaze on top gives that perfect bakery-style finish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the choux pastry:

• Water
• Unsalted butter
• All-purpose flour
• Eggs
• Salt

For the pastry cream:

• Whole milk
• Granulated sugar
• Egg yolks
• Cornstarch
• Unsalted butter
• Vanilla extract

For the chocolate glaze:

• Semi-sweet chocolate
• Heavy cream
• Unsalted butter

Directions

1. I start by making the choux pastry: in a saucepan, I heat water, butter, and salt until the butter melts and the mixture comes to a boil.
2. I add the flour all at once, stirring quickly until a dough forms and pulls away from the sides of the pan.
3. After letting it cool slightly, I beat in the eggs one at a time until the dough is smooth and glossy.
4. I pipe the dough onto a parchment-lined baking sheet in 4- to 5-inch strips.
5. I bake them in a hot oven until puffed and golden brown, then let them cool completely.
6. For the pastry cream, I heat milk in a saucepan while whisking egg yolks, sugar, and cornstarch in a separate bowl.
7. I temper the eggs by slowly adding the hot milk, then return everything to the pan and cook until thickened.
8. I remove it from heat, stir in butter and vanilla, then chill until firm.
9. Once the eclairs are cooled, I slice them open or poke a hole in one end and fill them with pastry cream using a piping bag.
10. I make the glaze by melting chocolate with cream and butter, then dip the tops of each filled eclair into the glaze.
11. I let them set before serving or chilling.

Servings and timing

This recipe makes about 12 eclairs. From start to finish, it takes around 1 hour and 30 minutes, including chilling time for the pastry cream. Active prep and baking time is about 1 hour.

Variations

I like experimenting with different fillings like chocolate pastry cream, coffee custard, or even whipped cream for a lighter option. For the glaze, sometimes I use white chocolate or dust the tops with powdered sugar for a different finish. When I want a fruity twist, I’ll add a spoonful of raspberry or strawberry jam inside along with the cream.

storage/reheating

Eclairs are best eaten the day they’re made, but I store leftovers in the fridge for up to 2 days in an airtight container. The shells can be baked ahead and frozen, unfilled, for up to a month. I let them thaw at room temperature before filling. I avoid microwaving filled eclairs, as it can make them soggy — instead, I let them come to room temperature before serving.

FAQs

Can I make eclairs ahead of time?

Yes, I often bake the shells a day in advance and keep them unfilled in an airtight container. I prepare the filling and glaze separately and assemble them just before serving.

Why did my eclairs collapse after baking?

If I take them out of the oven too early, they may collapse. I make sure they’re deeply golden and hollow-sounding before removing them, and I let them cool slowly with the oven door cracked open.

Can I freeze eclairs?

I freeze the baked, unfilled shells successfully. Once filled, freezing isn’t ideal because the texture of the cream can suffer when thawed.

How do I pipe eclairs neatly?

I use a large round or star tip and pipe straight lines, keeping steady pressure for even size. A damp finger smooths any peaks before baking.

What if I don’t have a piping bag?

I’ve used a zip-top bag with the corner snipped off in a pinch. It works well for both shaping the dough and filling the eclairs.

Conclusion

Homemade eclairs bring a touch of French bakery charm right into my kitchen. With a bit of practice, they’re simple and incredibly rewarding to make. I love the contrast of textures and the way each element — crisp pastry, smooth filling, and glossy glaze — comes together in every bite. Whether for a special occasion or just because, eclairs always impress.

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