Classic French Éclairs with Rich Vanilla Pastry Cream
French Éclairs
Light choux filled with silky vanilla pastry cream and topped with glossy chocolate glaze.
Nutrition (per serving)
There’s something utterly joyful about biting into a perfectly made éclair — the crisp, hollow choux shell giving way to luscious vanilla pastry cream and a silky chocolate glaze. This classic French recipe shows you how to make choux paste (pâte à choux) from scratch, cook a stable vanilla pastry cream, and finish everything with a shiny chocolate ganache for that patisserie-level look.
Don’t be intimidated: choux and pastry cream are technique-driven but incredibly forgiving once you know the steps. I’ll walk you through piping, baking, and filling so you can serve elegant éclairs that feel special and taste like a bakery right from your kitchen.
Ingredients
- Water:1/2 cup
- Whole milk (for choux):1/2 cup
- Unsalted butter (for choux):1/2 cup
- Granulated sugar (for choux):1 tsp
- Kosher salt:1/2 tsp
- All-purpose flour:1 cup
- Large eggs (room temperature):4 pieces
- Whole milk (for pastry cream):2 cups
- Granulated sugar (for pastry cream):1/2 cup
- Large egg yolks:4 pieces
- Cornstarch:1/4 cup
- Unsalted butter (for pastry cream):2 tbsp
- Pure vanilla extract:1 tsp
- Semisweet chocolate (chopped):4 oz
- Heavy cream (for glaze):1/2 cup
- Light corn syrup (optional, for shine):1 tbsp
- Unsalted butter (for glaze):1 tbsp
- Powdered sugar (optional, for dusting):1 tbsp
Instructions
-
Make pastry cream first: heat 2 cups whole milk in a saucepan until just simmering. Meanwhile, whisk 1/2 cup sugar, 4 egg yolks, and 1/4 cup cornstarch in a bowl until smooth and pale.
-
Temper the yolk mixture by whisking in about 1/2 cup of the hot milk, then return the tempered mixture to the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil, about 2 minutes.
-
Remove from heat and whisk in 2 tbsp butter and 1 tsp vanilla extract. Strain into a bowl, press plastic wrap directly onto the surface to prevent a skin, and chill until cold, at least 1 hour.
-
Preheat oven to 425°F. Line two baking sheets with parchment paper and fit a large piping bag with a 1/2-inch round tip.
-
Make the choux: in a medium saucepan combine 1/2 cup water, 1/2 cup milk, 1/2 cup butter, 1 tsp sugar, and 1/2 tsp salt. Bring to a rolling boil over medium heat.
-
Remove from heat, add 1 cup flour all at once, and stir vigorously with a wooden spoon until a smooth dough forms and a thin film forms on the bottom of the pan. Return to low heat and stir 30 seconds to dry the dough slightly.
-
Transfer dough to a bowl or stand mixer and beat in eggs one at a time until incorporated and the dough is smooth and glossy. The final dough should be pipeable and hold a soft peak.
-
Pipe 4- to 5-inch logs on the prepared sheets, spacing them at least 2 inches apart. Smooth any peaks with a wet finger. Bake at 425°F for 10 minutes, then reduce oven to 350°F and bake another 20–25 minutes until puffed and deep golden. Avoid opening the oven while baking.
-
When shells are done, poke a small hole in each to release steam and cool on a rack. While still warm, you can split them to check for dryness; if soggy, return to oven briefly.
-
Fill a piping bag fitted with a small round tip with chilled pastry cream. Insert the tip into the end or underside of each shell and fill until slightly firm to the touch (about 2–3 tablespoons per éclair).
-
Make the glaze: heat 1/2 cup heavy cream with 1 tbsp corn syrup until steaming, pour over 4 oz chopped semisweet chocolate and 1 tbsp butter. Let sit 1 minute, then whisk until smooth and glossy.
-
Dip the top of each filled éclair into the chocolate glaze or spoon the glaze over. Chill briefly to set the glaze, dust with a little powdered sugar if desired, and serve within a day for best texture.
Tips & Notes
- Egg size and temperature matter — use room-temperature eggs and add them gradually until the choux dough reaches a pipeable consistency.
- If pastry cream seems too thick after chilling, whisk in 1–2 tbsp milk to loosen before piping.
- Bake the choux shells until a deep golden color for a crisp exterior; underbaked shells can collapse as they cool.
- Pipe into the side or bottom of the éclair for neat filling and to keep the top smooth for glazing.
- Glaze sets faster if the filled éclairs are chilled briefly, but let glaze cool slightly before dipping so it stays glossy and doesn't melt the cream.
