Light, airy choux pastry filled with silky vanilla cream and topped with a smooth chocolate glaze, French éclairs are a timeless dessert that feels elegant yet comforting. With the right steps, this classic pastry is absolutely achievable at home and delivers bakery-quality results.
Why You’ll Love This Recipe
French éclairs combine crisp pastry, creamy filling, and rich chocolate in perfect balance. This recipe walks you through each stage clearly, making it approachable even if you’ve never made choux pastry before. The result is refined, impressive, and ideal for special occasions or an indulgent treat with coffee or tea.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the choux pastry
water – 1 cup (240 ml)
unsalted butter – 1/2 cup (115 g), cut into pieces
all-purpose flour – 1 cup (125 g)
salt – 1/4 teaspoon
large eggs – 4, at room temperature
For the vanilla pastry cream
whole milk – 2 cups (480 ml)
granulated sugar – 1/2 cup (100 g)
cornstarch – 1/4 cup (30 g)
egg yolks – 4
unsalted butter – 2 tablespoons (30 g)
vanilla bean paste or vanilla powder – 2 teaspoons
For the chocolate glaze
dark chocolate – 120 g, finely chopped
heavy cream – 1/2 cup (120 ml)
unsalted butter – 1 tablespoon (15 g)
Directions
Begin by preparing the choux pastry. In a saucepan over medium heat, combine the water, butter, and salt. Heat until the butter is fully melted and the mixture just begins to boil. Add the flour all at once and stir vigorously with a wooden spoon until the dough pulls away from the sides and forms a smooth ball.
Remove from heat and let the dough cool for 5 minutes. Add the eggs one at a time, mixing well after each addition until the dough becomes smooth, glossy, and pipeable.
Transfer the dough to a piping bag fitted with a plain tip. Pipe lines about 4 inches long onto a parchment-lined baking sheet, leaving space between each. Bake in a preheated oven at 400°F (200°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for another 20–25 minutes until golden and hollow. Let cool completely.
For the pastry cream, heat the milk in a saucepan until just steaming. In a bowl, whisk together sugar, cornstarch, and egg yolks until smooth. Slowly pour the warm milk into the egg mixture while whisking, then return everything to the saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in butter and vanilla. Cover with plastic wrap touching the surface and chill until cold.
To make the chocolate glaze, heat the cream until hot but not boiling. Pour over the chopped chocolate and butter, let sit for one minute, then stir until smooth and glossy.
Fill the cooled éclairs with the pastry cream using a piping bag. Dip the tops into the chocolate glaze and allow to set before serving.
Servings and timing
This recipe makes approximately 10 éclairs.
Preparation time: 30 minutes
Baking time: 40 minutes
Cooling and filling time: 30 minutes
Total time: about 1 hour and 40 minutes
Variations
For a chocolate-filled version, replace the vanilla pastry cream with chocolate pastry cream by adding melted dark chocolate to the custard.
For a lighter filling, fold whipped cream into the chilled pastry cream to create a diplomat cream.
You can also top the éclairs with white chocolate or sprinkle chopped nuts over the glaze for added texture.
Storage/Reheating
Unfilled éclairs can be stored in an airtight container at room temperature for up to one day. Filled éclairs should be refrigerated and enjoyed within 48 hours. Avoid reheating filled éclairs, as the cream may separate. If needed, briefly crisp unfilled shells in a low oven before filling.
FAQs
What makes éclairs rise in the oven?
Steam created from the moisture in the dough causes the pastry to puff and form a hollow center.
Can I make the pastry cream in advance?
Yes, pastry cream can be prepared up to two days ahead and stored chilled.
Why did my éclairs collapse?
They may be underbaked. Make sure they are fully golden and dry before removing from the oven.
Can I freeze éclairs?
Unfilled choux pastry shells freeze well for up to one month. Thaw and crisp before filling.
Do I need a piping bag?
A piping bag gives the best shape, but a sturdy plastic bag with the corner cut can work.
How do I know the choux dough is ready?
It should be smooth, glossy, and fall slowly from the spoon in a thick ribbon.
Can I use milk instead of water in the dough?
Water is traditional, but replacing half with milk can add richness.
Is the chocolate glaze supposed to be thick?
It should be fluid but not runny, coating the éclair smoothly.
Can I make mini éclairs?
Yes, pipe shorter lengths and reduce baking time slightly.
How long do filled éclairs stay fresh?
They are best eaten the same day but remain good for up to two days refrigerated.
Conclusion
French éclairs are a beautiful example of how simple ingredients can create an elegant dessert. With crisp pastry, creamy filling, and a smooth chocolate finish, this recipe delivers classic results that feel special every time. Whether for guests or a personal treat, these éclairs are always worth the effort.
Classic French éclairs made with airy choux pastry, filled with silky vanilla pastry cream, and topped with rich chocolate glaze for a bakery-style dessert you can make at home.
Total Time:1 hour 40 minutes
Yield:10 éclairs
Ingredients
For the choux pastry:
1 cup (240 ml) water
1/2 cup (115 g) unsalted butter, cut into pieces
1 cup (125 g) all-purpose flour
1/4 teaspoon salt
4 large eggs, at room temperature
For the vanilla pastry cream:
2 cups (480 ml) whole milk
1/2 cup (100 g) granulated sugar
1/4 cup (30 g) cornstarch
4 egg yolks
2 tablespoons (30 g) unsalted butter
2 teaspoons vanilla bean paste or vanilla powder
For the chocolate glaze:
120 g dark chocolate, finely chopped
1/2 cup (120 ml) heavy cream
1 tablespoon (15 g) unsalted butter
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a saucepan over medium heat, combine water, butter, and salt. Bring to a boil, then add the flour all at once. Stir until dough pulls away from the sides and forms a smooth ball.
Remove from heat and let cool for 5 minutes. Add eggs one at a time, mixing well after each until the dough is smooth and glossy.
Transfer dough to a piping bag with a plain tip. Pipe 4-inch lines on the baking sheet, spacing them apart.
Bake for 15 minutes at 400°F, then reduce to 350°F (175°C) and bake for 20–25 minutes until golden and puffed. Cool completely.
For the pastry cream, heat milk until steaming. In a bowl, whisk sugar, cornstarch, and yolks until smooth. Slowly add hot milk while whisking. Return to saucepan and cook over medium heat until thickened.
Remove from heat and stir in butter and vanilla. Cover with plastic wrap touching the surface and chill until cold.
For the glaze, heat cream until hot but not boiling. Pour over chocolate and butter. Let sit 1 minute, then stir until smooth.
Fill cooled éclairs with chilled pastry cream using a piping bag. Dip tops in chocolate glaze and let set before serving.
Notes
Let choux pastry bake fully to prevent collapsing.
Pastry cream can be made ahead and chilled up to 2 days.
Dip éclairs gently into the glaze for a smooth finish.
Unfilled shells can be stored or frozen for later use.
