Go Back
Homemade Classic Eclairs photo

Classic Eclairs

These Classic Eclairs are a decadent French treat! Light choux pastry filled with creamy custard and topped with rich chocolate ganache.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large egg yolks for a rich and creamy filling
  • 1 cup granulated white sugar to sweeten the pastry cream
  • 1 cup all-purpose flour the base for our choux pastry
  • 1 teaspoon kosher salt to enhance flavor
  • 1 cup milk for a luscious custard filling
  • 1 teaspoon vanilla extract to bring depth to the flavor profile
  • 1 cup water for the choux pastry dough
  • 1 cup unsalted butter (1 stick) to create the perfect texture in the pastry
  • 2 teaspoons granulated white sugar for the choux pastry dough
  • 2 teaspoons salt to season the dough
  • 1 cup all-purpose flour for the choux pastry
  • 4 large eggs to help the dough rise and create its airy texture
  • 1 cup heavy cream for the velvety filling
  • 4 ounces semi-sweet chocolate chopped for the rich ganache topping
  • 1/4 cup light corn syrup to add shine to the chocolate glaze
  • 1 teaspoon vanilla extract for flavor in the ganache

Equipment

  • Mixing bowls
  • Whisk
  • Double boiler or microwave-safe bowl
  • Piping bag with a large round tip
  • Baking sheets
  • Cooling rack
  • Small saucepan

Method
 

Build Classic Eclairs Step by Step
  1. In a medium saucepan, combine 1 cup of water, 1 cup of unsalted butter, 2 teaspoons of granulated sugar, and 2 teaspoons of salt. Bring this mixture to a boil over medium heat. Once boiling, remove it from heat and add 1 cup of all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
  2. Allow the dough to cool for about 5 minutes. Next, add the 4 large eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
  3. Preheat your oven to 425°F (220°C). Line your baking sheets with parchment paper. Transfer the choux pastry dough into a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheets, leaving space between each eclair.
  4. Bake the eclairs for 25 to 30 minutes, or until they are puffed and golden brown. Avoid opening the oven door during baking to ensure they rise properly. Once baked, remove them from the oven and let them cool completely on a wire rack.
  5. In a saucepan, heat 1 cup of milk over medium heat until just below boiling. In a separate bowl, whisk together 6 large egg yolks and 1 cup of granulated sugar until thick and pale. Gradually whisk in the hot milk to temper the yolks. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.
  6. Remove from heat and add 1 teaspoon of vanilla extract. Pour the pastry cream into a bowl, cover with plastic wrap, and refrigerate until chilled.
  7. Once the eclairs are cooled and the pastry cream is chilled, use a sharp knife to make a small slit on the side of each eclair. Fill a piping bag with the chilled pastry cream and pipe it into each eclair until filled.
  8. In a double boiler or microwave, melt 4 ounces of chopped semi-sweet chocolate with 1/4 cup of light corn syrup and 1 teaspoon of vanilla extract until smooth and glossy.
  9. Dip the top of each filled eclair into the chocolate ganache, allowing any excess to drip off. Place the eclairs on a wire rack to set the glaze.

Notes

  • For a dairy-free option, use almond or coconut milk instead of cow's milk.
  • Substitute the heavy cream with a non-dairy cream alternative.
  • Use dark chocolate instead of semi-sweet for a richer flavor.