Quick Recipe Version (TL;DR)

Yield: 12 classic éclairs
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 3 hours 20 minutes (includes chilling)

Quick Ingredients

1 cup (240 ml) water
1/2 cup (115 g) unsalted butter, plus 3 tbsp (42 g) more for filling and glaze
1 tbsp (12 g) granulated sugar + 1/2 cup (100 g) for pastry cream
1/2 tsp fine salt
1 cup (125 g) all-purpose flour
4 large eggs + 4 large egg yolks
2 cups (480 ml) whole milk
3 tbsp (24 g) cornstarch
1 vanilla bean or 2 tsp vanilla extract
4 oz (115 g) bittersweet or semisweet chocolate, chopped
1/2 cup (120 ml) heavy cream
1 tsp light corn syrup (optional, for shine)

Do This

1. Make pastry cream: Heat milk with vanilla and half the sugar. Whisk yolks, remaining sugar, and cornstarch, temper with hot milk, cook until thick, then whisk in butter. Cover with plastic touching the surface and chill at least 2 hours.
2. Prep for choux: Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
3. Cook choux dough: Boil water, butter, sugar, and salt. Off heat, stir in flour. Return to heat and cook, stirring, 2–3 minutes until a film forms. Cool 5 minutes.
4. Beat in eggs: Beat in eggs one at a time until smooth, shiny, and pipeable. Pipe 4–5 inch logs onto trays.
5. Bake: Bake 15 minutes at 400°F (200°C), then reduce to 350°F (175°C) (without opening the oven) and bake 20 minutes until deep golden and firm. Pierce and dry in the turned-off oven 10 minutes; cool completely.
6. Fill and glaze: Whisk chilled pastry cream smooth, pipe into cooled shells. Make chocolate glaze with warm cream over chopped chocolate, stir smooth, cool slightly, then dip tops of éclairs. Let set and serve.

Why You’ll Love This Recipe

Classic French bakery éclairs at home: crisp, golden shells, silky vanilla pastry cream, and a shiny chocolate topping.
Step-by-step guidance turns an impressive dessert into an approachable weekend baking project.
Great for making ahead: pastry cream and shells can be prepped in advance for stress-free assembly.
Easy to customize with different fillings and glazes once you master the basic choux pastry.

Grocery List

Produce: None required (optional: fresh berries for serving).
Dairy: Whole milk, unsalted butter, heavy cream, large eggs.
Pantry: All-purpose flour, granulated sugar, cornstarch, vanilla bean or vanilla extract, bittersweet or semisweet chocolate, light corn syrup (optional), fine salt.

Full Ingredients

For the Choux Pastry Shells

1 cup (240 ml) water
1/2 cup (115 g) unsalted butter, cut into pieces
1 tbsp (12 g) granulated sugar
1/2 tsp fine salt
1 cup (125 g) all-purpose flour, sifted
4 large eggs, at room temperature

For the Vanilla Pastry Cream Filling

2 cups (480 ml) whole milk
1/2 cup (100 g) granulated sugar, divided
1 vanilla bean, split and seeds scraped
or 2 tsp pure vanilla extract
4 large egg yolks
3 tbsp (24 g) cornstarch
2 tbsp (28 g) unsalted butter, cut into small pieces
Pinch of fine salt

For the Glossy Chocolate Glaze

4 oz (115 g) bittersweet or semisweet chocolate, finely chopped
1/2 cup (120 ml) heavy cream
1 tbsp (14 g) unsalted butter
1 tsp light corn syrup (optional, for extra shine and softness)
Pinch of fine salt

Optional Garnishes

Powdered sugar, for light dusting
Fresh berries, for serving

Step-by-Step Instructions

Step 1: Make the Vanilla Pastry Cream

Start with the pastry cream so it has time to chill. In a medium saucepan, combine the milk and half of the sugar (1/4 cup / 50 g). If using a vanilla bean, add the seeds and the pod; if using extract, wait to add it later. Heat over medium until the milk is hot and steaming, just below a simmer.

Meanwhile, in a medium heatproof bowl, whisk together the egg yolks, remaining 1/4 cup (50 g) sugar, cornstarch, and a pinch of salt until smooth and slightly thickened. Slowly pour in about 1/2 cup (120 ml) of the hot milk while whisking constantly to temper the yolks. Gradually whisk in the rest of the hot milk.

Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and begins to bubble. Once bubbling, cook for 30–60 seconds more to fully activate the cornstarch. Remove from the heat, fish out the vanilla pod if used, and whisk in the butter until smooth. If using vanilla extract, whisk it in now.

Strain the pastry cream through a fine-mesh sieve into a clean bowl to catch any lumps. Press a piece of plastic wrap directly onto the surface to prevent a skin forming. Chill in the refrigerator for at least 2 hours, or until completely cold and thickened.

Step 2: Prepare the Baking Sheets and Oven

When the pastry cream is nearly chilled, begin the choux pastry. Preheat your oven to 400°F (200°C) with a rack in the middle. Line 2 large baking sheets with parchment paper. For evenly sized éclairs, you can lightly draw 4–5 inch (10–12 cm) lines on the underside of the parchment as guides, spacing them about 2 inches (5 cm) apart.

Have a large piping bag fitted with a 1/2 inch (1.25 cm) round tip ready. If you do not have a piping bag, you can use a large zip-top bag with the corner snipped off later, though a piping tip gives more precise shapes.

Step 3: Cook the Choux Pastry Dough on the Stove

In a medium, heavy-bottomed saucepan, combine the water, butter, sugar, and salt. Bring to a full rolling boil over medium-high heat, making sure the butter has completely melted.

Remove the pan from the heat and immediately add the flour all at once. Stir vigorously with a wooden spoon or sturdy spatula until the mixture forms a thick paste and pulls away from the sides of the pan. Return the pan to medium heat and cook, stirring constantly, for 2–3 minutes. A thin film should form on the bottom of the pan, and the dough will look smooth and slightly shiny. This step dries the dough so the éclairs puff properly.

Transfer the hot dough to a large mixing bowl (or the bowl of a stand mixer). Spread it slightly up the sides of the bowl to help it cool faster. Let it sit for about 5 minutes until it is warm but not hot to the touch; you do not want the eggs to scramble when you add them.

Step 4: Beat in the Eggs to Form a Smooth, Pipeable Dough

Add one egg to the warm dough and beat vigorously with a wooden spoon, hand mixer, or stand mixer fitted with the paddle attachment until it is fully incorporated and the dough looks smooth again. The dough will seem to separate at first, then come back together.

Repeat with the remaining eggs, adding them one at a time and fully mixing between each addition. Scrape down the bowl as needed. When all the eggs are incorporated, the dough (pâte à choux) should be smooth, glossy, and thick but still drop slowly from a spoon. When you lift the spoon or paddle, the dough should form a V-shaped ribbon that slowly falls back into the bowl. If it is so stiff you cannot pipe it, you can beat in 1–2 tsp of water to loosen slightly.

Transfer the choux dough to the prepared piping bag, pressing it down to remove air pockets.

Step 5: Pipe and Bake the Éclairs Until Deep Golden

Pipe 4–5 inch (10–12 cm) long logs of dough onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart. For neat edges, hold the piping tip at a slight angle and finish each éclair by quickly flicking the tip to the side. Dip your fingertip in water and gently press down any pointed tips so they do not burn.

Place one tray in the oven at a time (for the most even rise). Bake at 400°F (200°C) for 15 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 20 minutes, or until the éclairs are puffed, deep golden brown, and feel firm and light when gently lifted. Do not open the oven during the first 20–25 minutes or the pastries may collapse.

When done, remove the tray from the oven, immediately poke a small hole in each éclair using a skewer or the tip of a small knife to let steam escape, then return the tray to the turned-off oven. Prop the oven door open slightly and let the shells dry for 10 minutes. Transfer to a wire rack to cool completely. Repeat with the second tray.

Step 6: Fill the Cooled Éclair Shells with Pastry Cream

Once the shells are completely cool and the pastry cream is well chilled and thick, whisk the pastry cream briefly to smooth it out. Transfer it to a piping bag fitted with a small round tip or a special filling tip (Bismarck tip).

Turn each éclair shell upside down. Using the tip of a knife, poke 2–3 small holes along the underside of each shell (one at each end and one in the center). Insert the piping tip into each hole and gently squeeze pastry cream into the shell until you feel it become slightly heavier and fuller in your hand. Do not overfill to the point that the shell cracks.

Place the filled éclairs upright on a tray and refrigerate while you prepare the chocolate glaze. This helps the cream firm up inside and makes glazing easier.

Step 7: Make the Glossy Chocolate Glaze and Finish

Place the chopped chocolate in a heatproof bowl. In a small saucepan, combine the heavy cream, butter, corn syrup (if using), and a pinch of salt. Heat over medium until the cream is steaming and just beginning to bubble around the edges, but not boiling.

Pour the hot cream mixture over the chopped chocolate. Let it sit for 2 minutes to soften the chocolate, then gently whisk from the center outward until completely smooth and glossy. Let the glaze cool for 5–10 minutes until it thickens slightly but is still fluid enough for dipping.

Holding each éclair upside down by the sides, dip the top into the chocolate glaze, letting the excess drip back into the bowl. Turn right side up and place on a wire rack or tray. Repeat with all éclairs. If desired, you can drizzle a second line of glaze, add a few chocolate shavings, or lightly dust with powdered sugar once the glaze is set.

Refrigerate the finished éclairs for about 20–30 minutes to allow the glaze to firm up, then serve. The shells should be crisp on the outside with a hollow center filled with cool, silky vanilla pastry cream and topped with a smooth, shiny chocolate cap.

Pro Tips

Dry the choux dough properly: Cooking the flour mixture on the stove until a thin film forms on the pan is key to éclairs that puff up hollow instead of staying dense.
Resist opening the oven: Opening the oven door too early releases steam and can cause the éclairs to deflate. Wait until they are well browned and nearly finished baking.
Check dough consistency: The finished choux dough should form a thick ribbon that slowly falls from the spoon or paddle. Too stiff and the éclairs will not puff; too runny and they will spread.
Prevent pastry cream skin: Always press plastic wrap directly onto the surface of the pastry cream while chilling so it stays smooth and creamy.
Glaze at the right temperature: If the glaze is too hot, it will be thin and runny; too cool and it will be thick and clumpy. Aim for warm, pourable, and slightly thickened.

Variations

Coffee Éclairs: Stir 2–3 tsp instant espresso powder into the hot milk for the pastry cream, and add 1–2 tsp to the chocolate glaze for a mocha twist.
Fruit-Filled Éclairs: Fold a handful of finely chopped strawberries, raspberries, or cooked-down fruit compote into the cooled pastry cream, then top with fresh berries before the glaze fully sets.
Mini Éclairs: Pipe shorter 2–3 inch (5–7.5 cm) logs for bite-size éclairs. Reduce baking time slightly (check them 3–5 minutes earlier) and serve as elegant petits fours.

Storage & Make-Ahead

For the best texture, éclairs are ideal the day they are filled and glazed, when the shells are still lightly crisp. However, you can break the work into stages. The pastry cream can be made up to 2 days in advance and kept refrigerated, tightly covered with plastic wrap touching the surface. The unfilled choux shells can be baked, cooled completely, and stored in an airtight container at room temperature for up to 2 days; re-crisp them in a 300°F (150°C) oven for 5–8 minutes, then cool before filling.

Filled éclairs should be stored in the refrigerator and are best eaten within 24 hours, though they will keep, covered, for up to 2 days (the shells will soften over time). Unfilled shells also freeze well: place in a single layer in a freezer bag and freeze for up to 2 months; re-crisp from frozen in a 300°F (150°C) oven for 8–10 minutes before cooling and filling. Freezing pastry cream is not recommended, as it can separate when thawed.

Nutrition (per serving)

Approximate values for one éclair (1 of 12): about 300 calories; 20 g fat; 11 g saturated fat; 25 g carbohydrates; 15 g sugar; 1 g fiber; 6 g protein; 180 mg cholesterol; 140 mg sodium. These values are estimates and will vary based on the exact ingredients and portion sizes you use.

Classic Éclairs with Vanilla Pastry Cream and Chocolate Glaze