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Homemade Eclairs

Perfect Homemade Eclairs

Delicate and airy choux pastry filled with rich pastry cream and topped with glossy chocolate ganache—these homemade eclairs are the ultimate indulgence for any occasion!

  • Total Time: 1 hour 55 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • For the Choux Pastry:
  • 1/2 cup (120ml) water
  • 1/2 cup (120ml) whole milk
  • 1/2 cup (115g) unsalted butter, cubed
  • 1 tsp granulated sugar
  • 1/4 tsp salt
  • 1 cup (125g) all-purpose flour
  • 4 large eggs
  • For the Pastry Cream:
  • 2 cups (480ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 4 large egg yolks
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • For the Chocolate Ganache:
  • 4 oz (113g) semi-sweet chocolate, finely chopped
  • 1/2 cup (120ml) heavy cream

Instructions

  1. Prepare the Choux Pastry:
  2. Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
  3. In a medium saucepan, combine water, milk, butter, sugar, and salt. Heat over medium heat until the mixture begins to simmer and the butter melts.
  4. Add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
  5. Remove from heat and let cool for 5 minutes. Add eggs one at a time, mixing thoroughly after each addition until the dough is smooth and shiny.
  6. Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch-long strips onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 20-25 minutes or until puffed and golden. Allow to cool completely on a wire rack.
  8. Make the Pastry Cream:
  9. In a medium saucepan, heat the milk over medium heat until it begins to steam (do not boil).
  10. In a separate bowl, whisk sugar, cornstarch, and egg yolks until pale and smooth.
  11. Gradually pour the hot milk into the egg mixture while whisking constantly, then return the mixture to the saucepan.
  12. Cook over medium heat, stirring constantly, until the cream thickens and bubbles. Remove from heat, stir in butter and vanilla, and transfer to a bowl. Cover with plastic wrap (pressing it directly onto the surface) and refrigerate until chilled.
  13. Prepare the Chocolate Ganache:
  14. Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat until it just begins to simmer.
  15. Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Stir gently until smooth and glossy.
  16. Assemble the Eclairs:
  17. Slice the cooled pastry shells in half horizontally. Fill a piping bag with the pastry cream and pipe it generously onto the bottom halves.
  18. Dip the top halves of the shells into the chocolate ganache to coat, then place them back on top of the cream-filled bottoms.
  19. Refrigerate for at least 30 minutes before serving.

Notes

  • For best results, ensure all ingredients are measured accurately.
  • Eclairs can be stored in the fridge for up to 2 days.
  • Serve chilled for a delightful treat.
  • Author: Mateo
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 eclair
  • Calories: 295
  • Sugar: 18g
  • Sodium: 85mg
  • Fat: 19g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 115mg

Keywords: eclairs, choux pastry, dessert recipe, chocolate ganache