Learn how to make homemade eclairs from scratch with this step-by-step guide. Filled with rich pastry cream and topped with decadent chocolate ganache, no one will believe these eclairs didn’t come from a bakery—maybe not even you! If you follow my clear instructions—including plenty of step photos!—you CAN make these impressive pastries in your home kitchen.

I originally published this recipe in 2018 and have since added new photos and a few more success tips.

If eclairs have been on your baking bucket list, now’s the time, because today I’m showing you how to make homemade eclairs. This oblong pastry is traditionally made from choux pastry dough, filled with pastry cream, and topped with chocolate icing. This delicious preparation is called eclair au chocolat in French and it’s likely the way you’ve eaten eclairs from a bakery or patisserie.

Today’s homemade eclairs have 3 components:

1. Choux pastry
2. Pastry cream
3. Chocolate ganache

Let’s start with the…

Pastry Cream Filling

Pastry cream is the classic choice for filling eclairs, though there are plenty of other options (and I list some below). I recommend you make this first, because it needs at least 3 hours of chilling time in the refrigerator before you can use it. You can also make it up to 24 hours in advance, if you want to make it the day before.

I have a full tutorial on how to make pastry cream, but here’s an overview of the steps so you know what to expect:

1. In a heatproof bowl with a pour spout, whisk together egg yolks and cornstarch.
2. In a saucepan over medium heat, simmer milk and sugar.
3. Slowly pour the hot milk mixture into the egg yolks mixture, whisking the entire time to temper.
4. Place a fine-mesh sieve over the saucepan, and pour the mixture through the sieve back into the saucepan. The sieve will strain out any solids that may have formed during tempering.
5. Return saucepan to heat, and whisk as it thickens.
6. Once big bubbles are popping on the surface, remove from heat and stir in butter, vanilla, and salt.
7. Cool briefly, then transfer to a heatproof bowl, place a piece of plastic wrap on the surface of the pastry cream, and chill for 3 hours.

While the pastry cream is chilling, move on to making the choux pastry dough.

---

Choux Pastry Dough

Many readers have tried this recipe for choux pastry and reported back that it’s worlds easier than they ever imagined! So don’t be nervous about this French pastry!

One reader, Tiffany, commented: “I love this recipe! We watched the video and followed the recipe exactly. They turned out just like the photos! Very light and delicious. ★★★★★“

One reader, Greg, commented: “Great recipe! Enabled me to successfully make eclairs for the first time. The images of the finished dough were very helpful, as well as the hint about not needing to use all the egg… ★★★★★”

You’re making the choux pastry the exact same way as you do for profiteroles or cream puffs, but the only difference is that you’re piping the pastry into oblong, or log, shapes instead of mound shapes.

Choux pastry comes together in about 10-15 minutes with just 7 easy ingredients. Most of the ingredients are cooked together on the stove; this initial cooking causes the starch in the flour to gelatinize, which will help the pastry hold onto steam and puff up. The Spruce Eats has an interesting article explaining the science of choux pastry.

---

How to Shape Eclairs

To shape the homemade eclairs, use a piping bag (reusable or disposable) fitted with any large round tip. I like using Ateco #809 piping tip. You could also use a zip-top bag and snip off 1 corner. Pipe 4-inch logs onto a baking sheet lined with parchment paper that’s been brushed with water. Using a water-moistened finger, smooth down any peaks/ends.

Lightly brush each log with egg wash before baking, so your eclair shells develop that gorgeous golden sheen.

In the photo above, notice how the parchment paper is wet? That’s a very important step. Why? Think of cheesecake. We bake cheesecakes in a water bath. Cheesecake, like choux pastry, is egg-heavy. Eggs need a humid environment in the oven to (1) properly rise and (2) avoid drying out and burning.

Water-moistened parchment paper = perfectly puffed pastries with a deliciously light, practically hollow center (that’s why they’re called shells). AKA pastry perfection. Let them cool completely.

Now turn your attention to the…

2-Ingredient Chocolate Ganache Topping

You can top these eclairs with any kind of icing you prefer (try one of these easy donut frostings), or just give them a simple dusting of confectioners’ sugar, but my favorite way to top eclairs is with chocolate ganache.

You only need 2 ingredients to make this rich, decadent topping: warm heavy cream and chopped chocolate. Let it cool for 15 minutes to come to a consistency that’s just right for dipping.

---

How to Assemble Homemade Eclairs

Eclair assembly line, let’s go!

Pastry cream is quite thick after chilling, so you usually need to give it a stir to smooth it out again.

Transfer the chilled pastry cream to a piping bag (reusable or disposable) fitted with a small-ish round or open star piping tip. I suggest Wilton piping round tip 12, which is wide enough for the cream to pipe through, but still small enough you can nudge it inside the end of an eclair.

• Don’t have a piping tip for this? Don’t worry about it. Slice the eclair in half horizontally and spread the cream filling inside.

Using a toothpick, prick a hole in 1 end of the eclair shell. Insert the piping tip and gently squeeze the piping bag to fill the eclair with pastry cream.

Finally, give each filled eclair a generous dip in the chocolate ganache topping. The topping will set at room temperature in about an hour, or you can refrigerate the eclairs to speed it up.

If eclairs have been on your baking bucket list, what are you waiting for? Give them a try!

Alternate Eclair Flavors

Mix and match fillings and toppings to find your favorite eclair flavor. Which will you try first?!

Print