Classic French Eclair Recipe

5 classic French eclairs on a white, oval, speckled platter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


Units Scale

Eclair Choux Dough

  • 155 ml (2/3 c) whole milk
  • 78 ml (1/3 c) water
  • 113 g (1/2 c) unsalted butter
  • 10 g granulated sugar
  • 1/2 tsp kosher salt
  • 90 g all-purpose flour
  • 30 g cake flour
  • 190225 g eggs (4-5 large eggs), room temp
  • Nonstick spray
  • Powdered sugar for dusting the eclairs

For the Filling

Chocolate Glaze

  • 180 ml heavy cream (3/4 c)
  • 113 g baking chocolate (56-60% cocoa), finely chopped
  • 2 Tbs light corn syrup


To Make the Eclair Paste

  1. Preheat the oven to 325 degrees F. Add water, milk, butter, salt, and sugar to a medium-sized pot. Cook on medium heat, stirring occasionally, until the mixture comes to a boil.
  2. As soon as the mixture starts to boil, remove from heat, add flour, and stir quickly. Return pot to heat and cook for 2 more minutes on medium heat to remove flour taste, stirring constantly.
  3. Remove the dough from the heat and pour the dough into a mixer fitted with a paddle attachment.
  4. Turn the mixer onto low and mix until the dough temp reaches 125 F (50 C).
  5. Slowly add the egg mixture to the pate a choux in 7-10 additions. You know you’ve added enough egg when you can lift the paddle, and the dough slowly falls back into the bowl like a ribbon.
  6. Cover the dough and set aside for 30 minutes to cool.
  7. Spoon the choux pastry into a piping bag fitted with an Ateco #866 tip, and clamp the top so it doesn’t leak.
  8. You can use an eclair airmat with a halfsheet pan or draw 4-inch lines (with pencil) on parchment paper, spaced 2 inches apart. Flip the paper over the pencil side down on a rimmed sheet tray. Pipe the eclairs onto the airmat or parchment If you are having difficulty ending each line of dough, use scissors to cut the dough for a clean stop.
  9. Lightly pray the eclairs with nonstick spray and dust lightly with powdered sugar.
  10. Bake for 40-50 minutes. Eclairs should be very golden brown all around and firm to the touch.
  11. Remove from oven and let cool completely on a cooling rack, about 1 hour.

To Make the Vanilla Pastry Cream

  1. See directions here.

To Make the Ganache

  1. When you are ready to fill the pastry shells with pastry cream, it’s time to make the chocolate glaze. Bring heavy cream to a simmer over medium heat. 
  2. Place chocolate in a bowl and pour hot cream over it. Allow the chocolate to sit for 2-3 minutes, and then gently whisk the cream and melted chocolate together.
  3. Add the corn syrup and stir. Allow to sit for several minutes so it thickens slightly but is still a pourable consistency. It needs to be thin enough for dipping but not so thin that it runs everywhere when dipping.

Assembling the Eclairs

  1. Optional: Whip the whipped cream to stiff peaks, and fold into the pastry cream. This is optional if you want a lighter pastry cream vs the standard pastry cream, which is a bit heavier.
  2. Poke 3 holes in the bottom of each eclair with a #6 or #7 tip, or poke a hole in one end of the eclair. Place the tip in a piping bag and fill it with pastry cream.
  3. Insert the tip into each hole of the eclair and fill until each section of the shell is completely filled. You will know it is full if the pastry cream starts to push out of one of the other holes just slightly.
  4. Repeat with all eclairs. 
  5. Dip the tops of the eclairs in the chocolate glaze, and add any garnishes desired(such as these crispearls or cocoa nibs). Allow the eclairs to dry before storing them in the refrigerator. Eclairs are best eaten the same day, but are still delicious for a couple of days longer. The shells soften after being in the fridge for a few hours, so they are best eaten soon after making.