Home

Published

- 2 min read

Éclairs

choux custard french dessert
img of Éclairs

Classic French éclairs made with airy pâte à choux pastry, filled with silky vanilla pastry cream, and topped with a rich chocolate glaze. A timeless pastry shop favorite, perfect for special occasions or an indulgent treat.

Info

  • Prep Time: 35–40 minutes
  • Cooking Time: 45–50 minutes
  • Chilling Time: 1–2 hours
  • Servings: 12–14 éclairs

Ingredients

For the Pâte à Choux

  • Whole milk – 1/2 cup (125g)
  • Granulated sugar – 1 Tbsp (13g)
  • Kosher salt (Diamond Crystal) – 1/2 tsp
  • Unsalted butter – 7 Tbsp (100g), cut into pieces
  • All-purpose flour – 1 cup (130g)
  • Large eggs – 6 (300g)

For the Pastry Cream (Custard Filling)

  • Whole milk – 2 cups (456g)
  • Vanilla bean seeds (from 1/2 bean) or 1 1/2 tsp extract
  • Kosher salt (Diamond Crystal) – 1/2 tsp
  • Granulated sugar – 1/2 cup (100g)
  • Cornstarch – 1/4 cup (30g)
  • Large egg yolks – 5 (80g)
  • Unsalted butter – 6 Tbsp (85g), chilled and cubed

For the Chocolate Glaze

  • Heavy cream – 1/2 cup (120ml)
  • Semisweet chocolate – 4 oz (113g), chopped or chips

Procedure

Step 1: Make the Pastry Cream

  1. Heat milk with vanilla bean seeds (or extract) and salt in a saucepan until steaming.
  2. In a bowl, whisk sugar, cornstarch, and egg yolks until pale.
  3. Slowly temper hot milk into the egg mixture, whisking constantly.
  4. Return mixture to saucepan and cook over medium heat, whisking, until thick and bubbling.
  5. Remove from heat and whisk in butter until smooth.
  6. Transfer to a bowl, press plastic wrap directly onto the surface, and chill 1–2 hours until firm.

Step 2: Make the Pâte à Choux

  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment.
  2. In a saucepan, combine milk, sugar, salt, and butter. Bring to a boil.
  3. Add flour all at once, stirring until dough forms a ball and pulls away from the pan.
  4. Transfer to a bowl or stand mixer. Beat in eggs one at a time until dough is smooth, shiny, and pipeable.
  5. Transfer to pastry bag fitted with a large round tip. Pipe 4–5 inch strips onto baking sheet.
  6. Bake 15 minutes, then reduce to 350°F (175°C) and bake another 20–25 minutes until golden and hollow. Cool completely.

Step 3: Make the Chocolate Glaze

  1. Heat cream until simmering, then pour over chopped chocolate.
  2. Let sit 2–3 minutes, then stir until smooth and glossy.

Step 4: Assemble the Éclairs

  1. Transfer chilled pastry cream to a pastry bag with small tip.
  2. Poke holes in bottom of each éclair shell and pipe in cream until filled.
  3. Dip tops into warm chocolate glaze, let excess drip, and set on a rack to firm.

Notes