Homemade Eclairs with Pastry Cream

Who can resist the charm of a homemade éclair? These elegant French pastries — filled with silky pastry cream and topped with a glossy chocolate glaze — are the definition of indulgence. Despite their luxurious appearance, éclairs are easier to make than you think!

Fun fact: The word éclair comes from the French for “flash of lightning,” possibly referring to their slender, lightning-bolt shape or how quickly they disappear once served!

Making éclairs at home is not just about the treat — it’s about the joy of creating something special. Get the whole family involved in filling or glazing them; it’s a fun kitchen project with delicious rewards. If you’ve mastered cream puffs or profiteroles, this recipe is the perfect next step in your pastry adventure.

What Are Éclairs?

Éclairs are classic French pastries made from choux dough (pâte à choux) — the same light pastry used in cream puffs — piped into oblong shapes, baked until airy and crisp, then filled with pastry cream and topped with chocolate glaze.

They’re an irresistible combination of textures: a crisp shell, a creamy filling, and a smooth, rich topping. And as the saying goes, “the way to someone’s heart is through their stomach,” so these sweet delights are sure to win hearts every time!

Why You’ll Love This Éclair Recipe

There are so many reasons to fall in love with these Homemade Éclairs with Pastry Cream:

1. Decadent Texture Trio – Crispy shell, creamy filling, and glossy chocolate glaze — every bite is perfection.

2. Surprisingly Simple – With a few basic ingredients and clear steps, you can recreate a French bakery classic at home.

3. Budget-Friendly – Skip the expensive patisserie — you can make 10–12 éclairs for a fraction of the price!

4. Customizable – Play with fillings and toppings: vanilla, coffee, chocolate, or even fruit-flavored pastry creams.

If you enjoy delicate desserts like Mini Fruit Tarts or Vanilla Custard Cups, you’ll adore these éclairs.

⏱️ Quick Overview

Prep Time: 45 minutes
Cook Time: 25 minutes
Chill Time: 30 minutes
Total Time: ~1 hour 40 minutes
Servings: 10–12 éclairs

Ingredients

For the Éclair Shells

• 1 cup water

• ½ cup unsalted butter

• 1 cup all-purpose flour

• ½ teaspoon salt

• 4 large eggs

For the Pastry Cream Filling

• 2 cups whole milk

• ½ cup granulated sugar

• ¼ cup cornstarch

• 5 large egg yolks

• 2 teaspoons vanilla extract

• 2 tablespoons unsalted butter

For the Chocolate Glaze

• 1 cup bittersweet or semi-sweet chocolate chips

• 1 tablespoon unsalted butter

‍ Step-by-Step Instructions

1. Make the Éclair Shells

1. In a medium saucepan, combine water and butter. Bring to a boil over medium heat until butter melts.

2. Add flour and salt all at once; stir vigorously until the dough forms a smooth ball (about 2 minutes).

3. Remove from heat and cool slightly. Add eggs one at a time, mixing until smooth and glossy.

4. Preheat oven to 425°F (220°C). Pipe dough into 4-inch logs on a parchment-lined baking sheet.

5. Bake for 20–25 minutes, until golden and puffed. Cool completely before filling.

2. Make the Pastry Cream

1. Heat milk in a saucepan until just simmering.

2. In a separate bowl, whisk sugar, cornstarch, and egg yolks until pale.

3. Gradually add hot milk into the yolk mixture while whisking constantly.

4. Return mixture to the saucepan and cook over medium heat, whisking, until thickened (2–3 minutes).

5. Remove from heat; stir in vanilla and butter.

6. Transfer to a bowl, cover with plastic wrap pressed to the surface, and chill until cool.

3. Assemble the Éclairs

1. Slice cooled shells horizontally.

2. Pipe or spoon pastry cream inside.

3. For the glaze, melt chocolate chips and butter together until smooth.

4. Dip the top of each éclair into the glaze and let set before serving.

☕ What to Serve with Éclairs

These éclairs are delightful solo, but they shine even more when paired with:

• A cup of espresso, cappuccino, or black tea ☕

• Fresh berries or a fruit compote for a refreshing contrast

• A dollop of whipped cream or a drizzle of raspberry coulis for extra flair

Top Tips for Perfect Éclairs

• Don’t Open the Oven Door: Resist checking too soon — this keeps your shells puffed and crisp.

• Cool Before Filling: Let the pastry and cream fully cool to avoid sogginess.

• Smooth Glaze Finish: Let the chocolate glaze cool slightly before dipping for a glossy look.

• Flavor Fun: Infuse the milk for your pastry cream with coffee, citrus zest, or even lavender for a twist!

Homemade Eclairs

Delightful pastry shells filled with velvety pastry cream and topped with rich chocolate glaze.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 12 pieces

Course: Dessert

Cuisine: French

Calories: 210

Ingredients Method Notes

Ingredients

  

For the Éclair Shells

• 1 cup water
• ½ cup unsalted butter
• 1 cup all-purpose flour
• ½ teaspoon salt
• 4 large eggs

For the Pastry Cream Filling

• 2 cups whole milk
• ½ cup granulated sugar
• ¼ cup cornstarch
• 5 large egg yolks
• 2 teaspoons vanilla extract
• 2 tablespoons unsalted butter

For the Chocolate Glaze

• 1 cup bittersweet or semi-sweet chocolate chips
• 1 tablespoon unsalted butter

Method

 

Make the Éclair Shells

1. In a saucepan, combine the water and butter. Bring to a boil over medium heat, stirring until the butter has melted.
2. Add the flour and salt all at once, stirring vigorously until the dough forms a ball. Cook for 2 minutes.
3. Transfer the dough to a bowl and let it cool for a few minutes. Incorporate the eggs one at a time, mixing until the dough is smooth and shiny.
4. Preheat the oven to 425°F (220°C). Pipe the dough onto a parchment-lined baking sheet in 4-inch lengths.
5. Bake for 20-25 minutes until golden brown and puffed. Let cool completely.

Prepare the Pastry Cream

1. In a saucepan, heat the milk until just boiling. In another bowl, whisk together sugar, cornstarch, and egg yolks.
2. Gradually add the hot milk to the egg mixture, whisking continuously. Return to the saucepan and cook until thickened, about 2 minutes. Stir in vanilla and butter.
3. Pour into a bowl, cover with plastic wrap (press directly onto the surface), and refrigerate until cool.

Assemble the Éclairs

1. Once the shells are cool, carefully slice them open. Fill each shell with pastry cream using a piping bag.
2. For the chocolate glaze, melt the chocolate chips and butter until smooth, then dip the top of each éclair into the glaze.

Notes

Store filled éclairs in an airtight container in the refrigerator for up to 2 days. Unfilled shells can be kept at room temperature until serving. Reheat chocolate glaze gently in the microwave before dipping.