This dessert has a reputation for being quite difficult. But after experimenting multiple times, I’ve found the best way to make homemade eclairs. Follow my detailed tips, and soon you will be making batches of eclairs, profiteroles, and cream puffs by the dozen! Everyone will love the flaky crisp choux pastries filled with your favorite cream and topped with delicious chocolate glaze.
Watch how to make eclairs
How to make eclairs: step-by-step
Step 1: Make the choux pastry for eclairs: First, add butter, water, milk, sugar, and salt to a large saucepan. Heat over medium heat, stirring occasionally, until the butter is melted and the sugar and salt are dissolved; then bring to a boil over high heat. Remove from the heat and add the flour, stirring until lump-free and incorporated. Choux Pastry: You need flour, unsalted butter, cane sugar, vanilla extract, milk, water, salt, and eggs. The filling options: There are tons of ways to customize these classic eclairs. I love alternating between vanilla custard, chocolate pastry cream (creme patissiere), and a simple whipped cream filling. You can also use curds, jams, chocolate ganache, diplomat cream, etc. The glaze: You need heavy cream and chocolate (baking chocolate or chocolate chips) to make this super simple glaze. Set the dough aside to cool for 10 minutes. In the meantime, whisk the eggs. Add one egg (1/4 cup) at a time to the dough and mix with a wooden spoon or hand mixer until smooth and glossy. For more tips, check my post on how to make choux pastry. Step 2: Pipe the choux pastry: Preheat the oven to 350ºF/180ºC. Pipe the dough into 8 eclairs on a parchment-paper-lined baking tray using a piping or pastry bag. Smooth down any peaks and brush with egg wash. Step 3: Bake: Bake the pastry in the oven at 350ºF/180ºC for about 25-28 minutes or until light golden brown and crispy. Once ready, allow the pastries to cool on a wire rack before filling them. Step 4: Prepare the filling: It’s best to prepare the filling the day before so it can chill in the fridge. When ready to fill the homemade eclairs, spoon the filling into a pastry bag with a small round tip. Step 5: Fill the eclairs: Pipe the filling through the bottom. Use a small tip and make two holes in the bottom of the pastry and use to fill then wipe away any excess. Once all the eclairs are filled, set them aside. Step 6: Make the chocolate glaze: In a small pan, heat the cream until it begins to simmer. Remove from the heat and add the chocolate, broken into pieces. Stir well until the chocolate is completely melted and you have a smooth, glossy mixture. Step 7: Glaze and Finish: Once ready, carefully dip each pastry into the warm glaze. Shake lightly when lifting them from the bowl to allow any excess to drip back into the bowl. Then, place them on a cooling rack to set. Use a toothpick to clean up any edges and wipe away excess glaze. Set them aside to cool. The chocolate glaze will harden and then they are ready to serve (chilled or at room temperature). Enjoy! If you try this eclairs recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie! To freeze: Freeze the filled eclairs by laying them out in a single layer on a baking sheet until frozen, then placing them in a freezer-safe bag/container. Keep in the freezer for 1-2 months. Thaw at room temperature for around an hour. The empty choux buns/eclairs can also be frozen. Freeze in a single layer on a tray before transferring to a ziplock bag for up to three months. To use them, allow the pastry to thaw in the fridge, bake in the oven for 5-10 minutes at 300°F/150°C to crisp up again, then fill.
