Eclairs are a classic French pastry that combines light, airy dough with a rich, creamy filling and a smooth chocolate glaze. The contrast of textures and flavors makes this dessert a delightful treat for any occasion. Whether you’re serving them at a fancy gathering or enjoying one with a cup of coffee, éclairs never fail to impress.
In this recipe, you’ll learn how to make eclairs from scratch, with step-by-step instructions for preparing the perfect dough, a velvety cream filling, and a glossy chocolate glaze. While éclairs might seem intimidating, with a little patience, you’ll be able to create these bakery-worthy pastries right in your kitchen!
Eclair
12
servings30
minutes30
minutes630
kcal1
hourThis eclair recipe guides you through making these elegant pastries with a soft dough, smooth cream filling, and rich chocolate glaze. Perfect for dessert lovers who enjoy a sweet treat with layers of flavor and texture.
Ingredients
- For the Cream
500 g 17.6 oz Milk
1/2 tsp 1/2 tsp Vanilla extract (or 2 vanillins)
120 g 4.2 oz Icing Sugar
50 g 1.8 oz Corn Starch
3 3 Egg Yolks
90 g 3.2 oz Butter
100 g 3.5 oz Full Cream
- For the Dough
20 g 0.7 oz Milk
200 g 7 oz Water
20 g 0.7 oz Sugar
1 pinch 1 pinch Salt
100 g 3.5 oz Butter
140 g 5 oz All-Purpose Flour
4 4 Eggs
- For the Chocolate Glaze
325 g 11.5 oz Milk Couverture Chocolate
100 g 3.5 oz Full Cream
20 g 0.7 oz Sunflower Oil
How to make Eclairs
- Making the Cream
- Pour the milk into a saucepan and add the egg yolks (reserve the egg whites for the dough), the heavy cream, and the cornstarch.
- Place the saucepan over medium heat and stir continuously with a whisk until the mixture thickens.
- Turn off the heat and add the butter and vanilla extract. Stir until the butter melts.
- Transfer the cream to a bowl and cover it with cling film, ensuring it touches the surface of the cream.
- Making the Dough
- In a saucepan, add the water, milk, butter, sugar, and salt.
- Place the saucepan over low heat and stir continuously until it boils and the butter melts.
- Add the flour while stirring constantly. Continue stirring until the liquids evaporate. Note: If it begins to stick, turn off the heat. This process takes about 2-3 minutes.
- Transfer the mixture to the mixing bowl and let it cool.
- Beat the eggs and gradually add them to the mixer bowl while mixing.
- Place a small amount of dough in the four corners of a baking sheet and cover with parchment paper.
- Transfer the dough to a piping bag with a 16mm tip.
- Pipe the éclairs onto the parchment paper, leaving a little space between them.
- Dip your fingers in water and smooth out the ends of the éclairs.
- Beat the reserved egg whites and brush the éclairs with them.
- Preheat the oven to 200°C (392°F). Bake for 10 minutes with top and bottom heat. Then, lower the temperature to 180°C (356°F) and bake for another 20 minutes until golden brown. Note: Do not open the oven while baking the éclairs! Once done, leave them to cool in the oven for about 10 minutes.
- Transfer them to a wire rack to cool completely.
- Making the Chocolate Glaze
- In a microwave-safe bowl, add the milk chocolate, broken into small pieces, the heavy cream, and the sunflower oil. Cover with plastic wrap and heat in the microwave until the chocolate melts. Alternatively, you can melt it using a double boiler.
- To Assemble
- Whisk the cream in a mixer to fluff it up.
- Transfer the cream to a piping bag. Poke small holes in the éclairs and fill them with the cream.
- Finally, dip the top of each éclair into the chocolate glaze, covering half of the surface.
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Nutrition Facts
12 servings per container
- Amount Per ServingCalories630
- % Daily Value *
- Total Fat
43g
54%
- Saturated Fat 24g 118%
- Cholesterol 375mg 125%
- Sodium 190mg 8%
- Total Carbohydrate
51g
19%
- Dietary Fiber 1g 5%
- Total Sugars 34g
- Protein 10g 20%
- Vitamin D 223mcg 1120%
- Calcium 10mg 0%
- Iron 14mg 80%
- Potassium 85mg 0%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.