Classic Eclairs Recipe

Recipe By Slurrp

Enjoyed an eclair until you've tried a fresh homemade eclair filled to the brim with pastry cream and topped with chocolate ganache.

29 Rating -
Classic Eclairs

ingredients serve

Ingredients for Classic Eclairs Recipe

  • As required For the choux pastry
  • 1 cup Flour
  • 3.50 ounce Milk
  • 3.50 ounce Water
  • 2 teaspoon Sugar
  • 1/2 teaspoon Salt
  • 6.50 tablespoon unsalted butter
  • 4 Egg
  • As required For Vanilla Pastry Cream
  • 2 cup Milk
  • 2 teaspoon Vanilla extract
  • 4 egg yolks
  • 0.33 cup Sugar
  • 0.33 cup Cornstarch
  • As required For Chocolate Glaze
  • 7 ounce chocolate , cut in smaller pieces
  • 0.67 cup whipping cream

Directions: Classic Eclairs Recipe

step 1

  • STEP 1.First prepare the pastry cream to have it ready by the time the eclairs are baked.

step 2

  • STEP 2.Whisk the egg yolks with sugar until slightly pale.

step 3

  • STEP 3.Incorporate the cornstarch. Pour the milk into a saucepan and bring to a simmer.

step 4

  • STEP 4.Pour about a third of the hot milk over the egg

step 5

  • STEP 5.Yolks mixture.

step 6

  • STEP 6.Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring and thickens.

step 7

  • STEP 7.Keep enough over

step 8

  • STEP 8.Heat to cook all the cornstarch.

step 9

  • STEP 9.Add vanilla extract.

step 10

  • STEP 10.Pour the cream into a clean bowl and allow to cool for 10 minutes then incorporate the butter while stirring.

step 11

  • STEP 11.Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface.

step 12

  • STEP 12.Set aside until ready to use.

step 13

  • STEP 13.Preheat the oven to 350f (180c).

step 14

  • STEP 14.Prepare the choux pastry. Sift the flour.

step 15

  • STEP 15.In a saucepan bring the milk, water, sugar, salt and butter to a boil.

step 16

  • STEP 16.Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon until homogenous.

step 17

  • STEP 17.Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it

step 18

  • STEP 18.Pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan.

step 19

  • STEP 19.Transfer batter to a large bowl and allow to cool slightly.

step 20

  • STEP 20.Add the eggs one at a time, carefully incorporating each into the

step 21

  • STEP 21.Butter using the wooden spoon or even a stand mixer.

step 22

  • STEP 22.It will result in a smooth, homogenous batter which still holds its shape.

step 23

  • STEP 23.Fit a pastry bag with a large ½ inch (1 cm) round or star tip and pipe the dough into 4 or 5 inch (10 -12 cm) long strips on a

step 24

  • STEP 24.Parchment paper lined baking sheet.

step 25

  • STEP 25.Dust with powdered sugar and bake for about 40 minutes.

step 26

  • STEP 26.After the first 10 minutes, open the oven door slightly, about 1/8 inch (2-3 mm), to let the steam escape.

step 27

  • STEP 27.Bake for the rest of 30 minutes with the oven door slightly ajar, until golden.

step 28

  • STEP 28.Remove eclairs from the oven, prick each with a skewer to release steam and allow to cool on a wire rack.

step 29

  • STEP 29.Poke 3 holes in the base of each eclair using a 1/4 inch (5-6mm) plain or star tip.

step 30

  • STEP 30.Remove pastry cream from the refrigerator and whisk until smooth.

step 31

  • STEP 31.Transfer the pastry cream into a piping bag fitted with 1/4 inch (5-6 mm) plain or star tip.

step 32

  • STEP 32.Fill the cooled eclairs by piping cream into the holes.

step 33

  • STEP 33.Prepare the chocolate ganache. In a small saucepan, place cream over medium-low heat for a few minutes to get hot.

step 34

  • STEP 34.No boiling or simmering needed.

step 35

  • STEP 35.Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir until dissolved.

step 36

  • STEP 36.Dip the tops of the eclairs into the chocolate and allow to set.

step 37

  • STEP 37.You won’t need all the chocolate but needs to be more to be able to dip them well.

step 38

  • STEP 38.Eclairs are best eaten the day they are made but they keep quite well in the refrigerator overnight.

step 39

    calories per serving
    195 g Fat93 g Protein273 g Carbs12 g FiberOther

    Current Totals

    • Fat
    • Protein
    • Carbs
    • Fiber


    • Carbs
    • Protein
    • Fiber


    • Fat

    Vitamins & Minerals

    • Calcium
    • Iron
    • Vitamin A
    • Vitamin B1
      < 1mg
    • Vitamin B2
    • Vitamin B3
    • Vitamin B6
    • Vitamin B9
    • Vitamin B12
      < 1mcg
    • Vitamin C
    • Vitamin E
    • Copper
      < 1mcg
    • Magnesium
    • Manganese
      < 1mg
    • Phosphorus
    • Selenium
    • Zinc
    Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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    Recipe By Slurrp