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Classic Homemade Eclairs That Are Deliciously Sweet

Classic Homemade Eclairs are a timeless dessert made from light choux pastry filled with creamy custard and topped with chocolate glaze.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: French
Keyword: Pastry, Sweet
Servings: 12 servings
Calories: 250kcal

Equipment

  • Medium saucepan
  • Piping Bag
  • Baking Sheets
  • Wire Rack

Ingredients

Choux Pastry

  • 1 cup Water Base for the choux pastry.
  • ½ cup Unsalted Butter Adds richness to the pastry.
  • 1 cup All-Purpose Flour Main structure-building ingredient.
  • 4 large Eggs Provides moisture and binding.
  • 1 tablespoon Granulated Sugar Enhances flavor.
  • ½ teaspoon Salt Balances sweetness.

Custard Filling

  • 2 cups Whole Milk Creates a smooth custard.
  • ½ cup Granulated Sugar Sweetens the custard.
  • ¼ cup All-Purpose Flour Thickens the custard.
  • 4 large Egg Yolks Adds richness to the custard.

Chocolate Glaze

  • 4 ounces Dark Chocolate For a glossy finish.
  • ½ cup Heavy Cream Adds richness to the glaze.

Instructions

  • Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
  • In a medium saucepan, combine water and unsalted butter. Heat until the butter melts and the mixture simmers.
  • Remove from heat and add all-purpose flour and salt. Stir until a dough forms.
  • Let the dough cool for about 5 minutes. Beat in eggs one at a time until smooth.
  • Transfer the dough to a piping bag and pipe long strips onto the baking sheets.
  • Bake for 25-30 minutes until golden brown and puffed up. Do not open the oven door during baking.
  • While baking, prepare the custard by heating milk in a saucepan until steaming.
  • Whisk together sugar, flour, and egg yolks in a bowl. Gradually add hot milk while whisking.
  • Return to saucepan and cook until thickened. Cool completely.
  • Once eclairs are baked, cool on a wire rack and make a small slit in each to release steam.
  • Fill each eclair with custard using a piping bag.
  • For the glaze, heat heavy cream until boiling, then add chopped chocolate and stir until smooth.
  • Dip the tops of each eclair into the chocolate glaze and let set on a wire rack.
  • Serve fresh for the best flavor and texture.

Notes

Store leftovers in an airtight container in the refrigerator for up to two days.