Delicious Eclairs


Easy Eclairs


For the Choux Pastry:

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup water
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs

For the Pastry Cream Filling:

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 2 teaspoons vanilla extract
  • 2 tablespoons unsalted butter

For the Chocolate Glaze:

  • 1/2 cup heavy cream
  • 4 ounces semi-sweet chocolate, chopped


1. Make the Choux Pastry:

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a medium saucepan, combine the butter, water, and salt. Bring to a boil over medium heat.
  • Remove from heat and add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
  • Let the dough cool for a few minutes. Then, add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
  • Transfer the dough to a pastry bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheet.
  • Bake for 15 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for an additional 20-25 minutes, or until the eclairs are golden brown and puffed. Let them cool completely on a wire rack.

2. Make the Pastry Cream:

  • In a medium saucepan, heat the milk until it’s almost boiling.
  • In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
  • Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
  • Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
  • Remove from heat and stir in the vanilla extract and butter until smooth.
  • Pour the pastry cream into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely cooled.

3. Fill the Eclairs:

  • Once the eclairs and pastry cream are completely cooled, cut each eclair in half lengthwise.
  • Fill a pastry bag with the chilled pastry cream and pipe it onto the bottom half of each eclair. Place the top halves back on.

4. Make the Chocolate Glaze:

  • In a small saucepan, heat the heavy cream until it’s just about to boil.
  • Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a minute, then stir until smooth and glossy.

5. Glaze the Eclairs:

  • Dip the top of each eclair into the chocolate glaze, allowing any excess to drip off.
  • Place the glazed eclairs on a wire rack to set.

6. Serve:

  • Enjoy your easy homemade eclairs! Store any leftovers in the refrigerator.

These eclairs are a delightful combination of light choux pastry, creamy filling, and rich chocolate glaze, perfect for any occasion!