Classic Eclairs Recipe

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

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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
Do You Know?
Eggs are packed with a ton of nutrients that provide important health benefits. They contain protein, healthy fats, and many nutrients like vitamins A, D, E, choline, iron and folate. Most of the nutrients in eggs are found in the yolk.

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