Homemade eclairs are a delightful indulgence, combining crisp, golden pastry with velvety pastry cream and a rich chocolate ganache. Each bite offers a perfect balance of textures, from the airy choux shell to the smooth, creamy filling. In just over an hour, you can create these elegant treats that rival any bakery’s offerings.
The process is surprisingly simple, with a prep time of 25 minutes and a bake time of 35 minutes. The result is a dessert that’s both impressive and irresistibly decadent. The pastry cream’s subtle vanilla sweetness pairs beautifully with the deep, glossy ganache, making every bite a moment to savor. Perfect for special occasions or a sweet weekend project, these eclairs will leave everyone asking for more.
Ingredients for Homemade Eclairs
- Pate A Choux:
- ¾ cup + 2 tablespoons (7floz/200ml) water
- 7 tablespoons (3.5oz/100g) butter
- Pinch of salt
- ¾ cup (3.5oz/100g) bread flour (all-purpose flour works too)
- 4 large (7oz/200g) eggs
- Pastry Cream:
- 1¼ cups (10floz/283ml) whole milk
- 2 tablespoons (0.9oz/25g) granulated sugar
- Pinch of salt
- 1 Vanilla bean (or 1 teaspoon vanilla extract)
- 4 large egg yolks
- 3 tablespoons (0.7oz/21g) cornstarch
- ¼ cup (1.8oz/50g) granulated sugar
- 2 tablespoons (1oz/28g) butter, softened
- Ganache:
- 1 cup (8floz/227ml) heavy cream
- Pinch of salt
- 1 ⅓ cups (8oz/227g) dark chocolate, chopped (or use chocolate chips)
Step-by-Step Instructions
- Make the Pate A Choux:
- Combine water, butter, and salt in a small pot. Heat over medium until boiling.
- Remove from heat, add flour all at once, and stir quickly to form a dough.
- Return to medium heat, stirring until a thin film forms on the pot’s bottom.
- Transfer to a stand mixer bowl. Let cool for 10 minutes.
- Whisk eggs in a small bowl. With the mixer running, add eggs gradually, ensuring each is fully incorporated before adding the next.
- Check consistency: The dough should fall slowly and form a “V” shape. If too thick, add a little more egg.
- Transfer to a piping bag with a French star tip. Pipe 3-inch eclairs onto a parchment-lined baking sheet.
- Bake at 400°F (200°C) for 20 minutes, then lower to 325°F (160°C) and bake for 10-20 minutes until golden brown and hollow inside.
- Poke two holes in the bottom of each eclair and return to the tray upside down to release steam.
- Prepare the Pastry Cream:
- Split the vanilla bean, scrape seeds, and add to a pot with milk, sugar, and salt. Heat over medium-low until simmering.
- Whisk egg yolks, cornstarch, and sugar in a heatproof bowl.
- Gradually add hot milk to the yolk mixture, whisking continuously. Transfer back to the pot.
- Remove vanilla pod, return to medium heat, and whisk until thickened. Cook for 2 minutes after bubbling starts.
- Pass through a sieve, add softened butter, and whisk. Cover with plastic wrap touching the surface and refrigerate.
- Before using, stir with a spatula to loosen.
- Make the Ganache:
- Chop chocolate and place in a heatproof bowl.
- Heat cream and salt in a pot until simmering. Pour over chocolate and let sit for 2 minutes.
- Whisk until smooth and homogenous.
- Assemble the Eclairs:
- Fill a piping bag with pastry cream and pipe into the holes in the eclair shells.
- Dip the tops of the eclairs into the ganache, let excess drip off, and place on a parchment-lined tray or serving plate.
Perfect Your Piping: Equipment Tips for Eclairs
To achieve those professional-looking eclairs, a French star tip (like Wilton #8B) is ideal for piping the choux pastry. If you don’t have one, a round tip works too, though the ridges from a star tip help the eclairs rise evenly. For the pastry cream, a small round tip (like Wilton #12) ensures smooth filling. Don’t forget a sturdy piping bag—disposable or reusable—to avoid any messy mishaps!
Storage Secrets: Keep Your Eclairs Fresh
Eclairs are best enjoyed the day they’re made, but you can store them in an airtight container in the fridge for up to 2 days. Keep the ganache-topped eclairs uncovered for 15 minutes to let the chocolate set before refrigerating. For longer storage, freeze unfilled shells in a sealed bag for up to a month. Thaw at room temperature, then fill and top just before serving.
Flavor Twists: Creative Variations to Try
Switch up the classic recipe by adding 1 teaspoon of espresso powder to the ganache for a mocha twist, or mix 1 tablespoon of cocoa powder into the pastry cream for a chocolate version. For a fruity spin, fold ½ cup of raspberry puree into the pastry cream or drizzle melted white chocolate over the ganache for a decorative finish.
Time-Saving Hacks: Streamline Your Process
Prepare the pastry cream a day ahead to save time—it needs to chill anyway! You can also make the ganache in advance and reheat it gently in the microwave or over a double boiler. For the choux pastry, use a stand mixer to incorporate the eggs quickly and evenly, ensuring a smooth dough every time.
Common Questions: Troubleshooting Your Eclairs
If your eclairs collapse, they may not have baked long enough—ensure they’re golden and hollow inside. If the choux pastry is too runny, you’ve likely added too much egg; balance it with a bit more flour. For a cracked surface, pipe the dough smoothly and avoid overmixing. Remember, practice makes perfect!
Homemade Eclairs (With Pastry Cream & Ganache)
Ingredients
Pate A Choux
- ¾ cup + 2 tablespoons water
- 7 tablespoons butter
- pinch salt
- ¾ cup bread flour
- 4 large eggs
Pastry Cream
- 1¼ cups whole milk
- 2 tablespoons granulated sugar
- pinch salt
- 1 Vanilla bean, or vanilla extract
- 4 large egg yolks
- 3 tablespoons cornstarch
- ¼ cup granulated sugar
- 2 tablespoons butter, softened
Ganache
- 1 cup heavy cream
- pinch salt
- 1 ⅓ cups dark chocolate, chopped
Instructions
- Pate A Choux: Combine water, butter, and a pinch of salt in a small pot. Place over medium heat.
- When the mixture comes to a boil, remove from the heat and add the flour all at once. Stir quickly to combine and form a dough.
- Return the pot to medium heat and continue stirring until a thin film develops on the bottom of the pot.
- Transfer mixture to the bowl of a stand mixer. Let cool for 10 minutes.
- Whisk eggs together in a small bowl. With the mixer running, add eggs a little at a time into the flour mixture. Wait until the egg is completely incorporated until adding the next amount.
- As you near the end of the eggs, check the consistency of the dough by lifting the paddle up from the choux pastry. The mixture should fall slowly and form a “V” shape. If it stays stuck to the paddle, add a little more egg and check again.
- Transfer the choux paste to a piping bag fitted with a French star tip. Pipe 3 inch eclairs onto a parchment lined baking sheet.
- Bake at 400°F (200°C) for 20 minutes. Lower the temperature to 325°F (160°C) and bake for another 10-20 minutes or until they are golden brown and feel hollow on the inside.
- After removing the choux from the oven, poke two holes in the bottom of each eclair and return to the tray upside down to allow steam to escape.
- Pastry Cream: Split a vanilla bean in half leaving the very top intact. Scrape the beans from each half of the pod and place in a small pot along with the whole bean.
- To the pot, add milk, first amount of sugar, and a pinch of salt. Place over medium-low heat.
- While the milk is heating up, add egg yolks, cornstarch and sugar to a heat proof bowl. Whisk to combine.
- When the milk comes to a simmer, remove from the heat. While whisking continuously, add a tablespoon at a time to the yolk mixture. Continue adding the hot milk a tablespoon at a time until half of the milk is added in with the yolks. Then transfer the yolk mixture into the pot with the remaining milk.
- Remove the vanilla bean pod and return the pot to medium heat. Whisk continuously until the cream thickens. Once it starts to bubble, cook for two more minutes. Remove from the heat and pass through a sieve.
- Add softened butter and whisk to combine. Lastly, plastic wrap up against the surface of the cream and refrigerate until cool and ready to use.
- Before using, stir with a spatula to loosen the cream.
- Ganache: Chop dark chocolate into small pieces and place in a heat proof bowl.
- Pour heavy cream and a pinch of salt into a small pot. Place over medium heat.
- When the cream comes to a simmer, remove from the heat and pour over the chocolate. Let the mixture sit for two minutes undisturbed.
- After two minutes whisk to combine until the ganache is homogenous.
- Assembly: Fit a piping bag with a round tip and fill with the pastry cream.
- Once the eclair shells are cooled, pipe the pastry cream into the two holes made to allow steam to escape.
- Dip the tops of the eclairs into the chocolate ganache, let the ganache drip off for a few seconds, and carefully place onto a baking tray lined with parchment or serving plate.
