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:
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:
- In a heatproof bowl with a pour spout, whisk together egg yolks and cornstarch.
- In a saucepan over medium heat, simmer milk and sugar.
- Slowly pour the hot milk mixture into the egg yolks mixture, whisking the entire time to temper.
- 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.
- Return saucepan to heat, and whisk as it thickens.
- Once big bubbles are popping on the surface, remove from heat and stir in butter, vanilla, and salt.
- 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 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
- Peanut Butter (pictured below): Peanut butter mousse recipe detailed in the Notes section of the recipe card below.
- Nutella: Swap peanut butter for Nutella in the mousse recipe below.
- Chocolate: Fill with chocolate mousse filling from this dark chocolate mousse cake.
- Lemon: Fill with lemon curd; top with lemon glaze.
- Blackberry: Fill with blackberry jam; top with vanilla donut frosting.
- Strawberry: Fill with strawberry cream cheese frosting; top with a dusting of confectioners’ sugar.
- Maple: Fill with whipped cream (use 2 Tbsp maple syrup instead of confectioners’ sugar); top with maple glaze.
- Salted Caramel: Fill with whipped cream (use 2 Tbsp salted caramel instead of confectioners’ sugar); top with salted caramel.
- Raspberry: Fill with raspberry jam, raspberry cake filling, or raspberry frosting; top with vanilla icing, lemon glaze, or a dusting of confectioners’ sugar.
- Mocha: Fill with mocha whipped cream; top with chocolate ganache.
Mix and match fillings and toppings to find your favorite eclair flavor. Which will you try first?!
Homemade Eclairs
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour, 45 minutes
- Yield: 16 eclairs
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Using a few from-scratch components, you can create homemade eclairs, just like the kinds you enjoy from a pastry shop. These French pastries take a little time to prepare and assemble, so I encourage you to read through the recipe before beginning. You have many options for the filling, including traditional pastry cream, or any of the suggestions in the Notes or above the recipe.
Ingredients
Pastry Cream Filling
- 4 large egg yolks, cold or room temperature
- 3 Tablespoons (23g) cornstarch
- 2 cups (480ml) whole milk (do not use low-fat or nondairy)
- 1/2 cup (100g) granulated sugar
- 1 Tablespoon (14g) unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- seeds scraped from 1/2 vanilla bean (or extra 1/2 teaspoon vanilla extract)
- small pinch salt
Choux Pastry
- 1 batch choux pastry
- egg wash: 1 egg beaten with 1 Tablespoon milk or water
Chocolate Ganache Topping
- 1/2 cup (120ml) heavy cream
- 4 ounces (113g) semi-sweet chocolate, finely chopped
Instructions
- Make the pastry cream filling first, as it needs at least 3 hours (or up to 24 hours) to chill in the refrigerator before using. In a large heatproof bowl (preferably with a pour spout), whisk the egg yolks and cornstarch together with a fork. It may not look like it will all come together (it will be dry at first), but keep mixing until the mixture is thick and combined. If it’s not coming together at all, add a few drops of the milk you need in step 3 to bring together. Set aside at room temperature. Combine the milk and sugar in a medium saucepan over medium heat. Whisk until the sugar has dissolved, then bring to a gentle simmer. Remove from heat. Pour the warm milk and sugar mixture in a slow and steady stream into the egg yolk and cornstarch mixture, whisking the entire time. Keep those egg yolks moving so they don’t scramble. Pour the mixture back into the saucepan through a sieve, to strain out any egg yolk solids that may have formed during tempering. Return the saucepan to medium heat, and whisk constantly. The mixture will be frothy on the surface at first, and then it will begin to thicken quickly and large bubbles will begin to burst on the surface. This usually takes about 1–2 minutes. Stand back and use caution. Let the bubbles burst for about 20 seconds, or until the mixture has thickened into a custard- or pudding-like consistency. (For a more accurate test, the custard is done when the temperature reaches 185–190°F (85–88°C).) Remove from heat. Whisk in butter, vanilla extract, vanilla bean seeds, and a pinch of salt. Refrigerate for at least 3 hours, and up to 24 hours. Makes 2–2.5 cups, or about 580–610g.
- Meanwhile, prepare the dough: Prepare the choux pastry dough recipe through step 4. You can use the choux pastry dough immediately for the eclairs or cover and refrigerate for up to 3 days.
- Preheat oven to 400°F (204°C). Line two baking sheets with parchment paper. Lightly brush the parchment with water, which creates a humid environment for the pastry shells, allowing them to puff up without drying out or burning.
- Transfer choux pastry dough to a piping bag (reusable or disposable) fitted with a large piping tip (I use Ateco #809 piping tip). Pipe 4-inch logs 3 inches apart on the prepared baking sheets. You can also use a zip-top bag and cut off the corner for easy piping. Using a water-moistened finger, smooth down any peaks or ends. Lightly brush each log with egg wash.
- Bake for 20 minutes, and then, keeping the pastries in the oven, reduce oven temperature to 350°F (177°C) and continue to bake for 8–12 more minutes until golden brown. Do not open the oven as the pastries cook, as cool air will prevent them from properly puffing up. Remove from the oven and transfer to a cooling rack. Allow to cool completely before filling.
- Make the chocolate ganache: Place chopped chocolate in a bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over chocolate and let it sit for 2–3 minutes to soften the chocolate. Slowly stir until chocolate has melted and combined completely with the cream. Cool for 15 minutes, so it reaches the perfect consistency for dipping/coating. Chocolate ganache will be thin at first, but will thicken up as it cools.
- Fill the eclairs: Transfer 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 filling to pipe out, but you can still nudge it inside the eclair. Use a toothpick to prick a hole in 1 end of each eclair shell. Gently nudge the piping tip into the hole. Carefully pipe pastry cream into each eclair shell, stopping when it feels full. Pipe the cream from both ends of the eclair if you notice it’s not reaching the other end. (Don’t have a piping tip for this? Slice the eclair in half horizontally, then sandwich filling inside.)
- Top the eclairs: Dip the top of each eclair into chocolate ganache and place on a serving plate or cooling rack until ready to serve. Chocolate ganache topping sets in about an hour at room temperature or in about 30 minutes in the refrigerator.
- Cover and store leftover filled pastries in the refrigerator for up to 3 days. Cover and store unfilled pastry shells at room temperature for 1 day, in the refrigerator for 5 days, or freeze for up to 3 months. Thaw in the refrigerator before filling and serving.
Notes
- Make Ahead Instructions: See choux pastry recipe for how to prepare the dough ahead of time. Pastry cream can be prepared, covered, and refrigerated up to 1 day ahead of time.
- Special Tools (affiliate links): Saucepan | Wooden Spoon | Electric Mixer (Handheld or Stand) | Baking Sheets | Parchment Paper | Pastry Brush | Piping Bag (Reusable or Disposable) | Wilton #12 Piping Tip | Ateco #809 Piping Tip
- Other Filling Options: Instead of pastry cream, you can use the peanut butter mousse filling detailed below; whipped cream for an extra light and barely sweetened filling; lightly sweetened whipped frosting; the no-bake cheesecake filling from these cheesecake jars; lemon curd; or the chocolate mousse filling from this dark chocolate mousse cake. See more suggestions above the recipe.
- Peanut Butter Mousse Filling: Using a handheld or stand mixer fitted with a whisk attachment, beat 1 cup (240ml) cold heavy cream on medium-high speed until soft peaks form, about 3 minutes. Temporarily transfer to another mixing bowl. Using a handheld or stand mixer fitted with a whisk attachment, beat 8 ounces (226g) softened full-fat brick cream cheese on medium-high speed until creamy and smooth. Add 1 cup (120g) confectioners’ sugar, 1 teaspoon vanilla extract, and 1/2 cup (130g) creamy peanut butter, then beat on medium-high speed until combined and creamy. Using a rubber spatula, fold in the whipped cream until combined. Taste. Stir in a pinch of salt, if desired. (Note: I don’t suggest using a natural-style peanut butter for the mousse as it would separate.)
Hi! For the filling, can I swap pistachio spread/pistachio cream instead of the peanut butter?
Hi Liza, can’t see why not! Let us know if you try it.
We are making them now and they are turning out great! The filling is delicious.
Sally EVERY recipe of yours turns out excellently . These eclairs were a huge hit with my family and friends!! I had leftover peanut butter filling so I added 1 refrigerated Hershey’s chocolate pudding and 1/4 cup freshly whipped cream (no sugar added) and mixed it all together to make another filling idea for my chocolate loving husband.
Beautiful result and perfectly delicious! Thank you for helping me overcome my terror of choux pastry!!!! I’m making these every week now.
I made these last night. I just made a simple mascarpone whipped cream for the filling, though. I was surprised at how easy it was! They were perfect!
I would suggest adding 1/2 to 1 T light corn syrup to the ganache. Makes it shiny (like hers).
Hello Sally!
A couple of years ago I tried an eclair recipe, and it was a disaster, it traumatized me from ever trying them again xD
But I have recently discovered your blog, and I have been trying most of your recipes, which ended up being perfect.
Today I took a leap of faith and tried your eclairs, and let me tell you one thing… God bless you sister, I loved them so much, I’m never buying them again.
Thank you!
We’re so glad you had success with this recipe, Nada!
Hi Sally! I tried this recipe today and had some issues and was looking for advice! The dough, before adding the eggs, was very greasy. I continued as instructed, but the eclairs didn’t puff up and the bottoms were very doughy. Would you have any advice on the issues? I followed and measured as instructed in the steps.
Hi Afton, It could be a variety of things. Make sure that you’re following the recipe closely. Cook the choux on the stove precisely following step 2. Let the mixture cool down for a few minutes before adding the eggs. It could be that too much egg was added to your dough in the first place. Beat the 4 eggs together in a bowl, then add a little less than what’s in the bowl. Your mixture could simply be too moist. Does that make sense?
Is it possible to freeze eclairs that are already filled and dipped?
Hi Shelby, yes it is possible– however when thawing, the filling can leave off quite a bit of liquid and the pastries end up a bit soggy.
Hi Sally! These look amazing but my family isn’t big on cream cheese, I love the idea of filling them with peanut butter so is there any substitute or alternative filling you would recommend?
Hi Ayla, The mousse doesn’t taste like cream cheese, but you can certainly just use peanut butter frosting in the center if you wish. We have many other filling ides in the section above called “Alternate Eclair Flavors” Let us know what you try!
Hi Sally,
If I were to use pastry cream instead of the peanut butter mousse, would I need to change the amount of each ingredient in the Boston pie recipe or would it make enough to fill the eclairs?
Hi Jay, you may want to make two batches of the pastry cream. We recommend about 4 cups of filling total for 1/4 filling for each eclair, and the Boston Cream Pie recipe yields 2 generous cups. Hope this helps!
Excited to make these eclairs, but going the Boston cream filling route! Just want to clarify, should I double the filling in the Boston cream pie recipe to fill the eclairs? Or will there be enough as written? Thanks in advance!
Hi Aubrey, we’d recommend 2 batches to ensure you have enough to fill the full batch of eclairs. Hope you enjoy them!
HELP PLEASE SALLY!
Our bakery fills these with a vanilla pudding type filling. I’m looking for something like that to fill them. I have only found whipped cream filling. Do you know of any recipe for that type of filling? Would GREATLY appreciate any help you can give! I tried this recipe without peanut butter but it just tasted like whipped cream. Loved it but am still looking for a heavier, creamy filling.
Thank you in advance!
Dee
Hi Diane, The pastry cream from our Boston Cream Pie recipe would be delicious.
The peanut butter mousse and chocolate ganache cream puffs were a hit. The only comment I got was could I make them have a little more peanut flavor. So the next batch will get a touch more peanut butter for my peanut butter lovers.
I just wanted to share that the recipe is easily doubled. I made single batches several times so that I was comfortable with what the consistency of the choux pastry should be. I doubled the peanut butter mousse, but I find that a single batch of the chocolate ganache is plenty for the topping.
I couldn’t believe how simple it was to make choux pastry! With Sally’s directions and video assistance I feel like I can bake anything! The peanut butter filling and eclairs were so delicious, light, and even better the next day! I made a Nutella ganache (in an effort to use up the last of my Nutella) and topped them with crushed peanuts – so delicious! Choux pastry was on my baking bucket list, so big thanks to Sally and her wonderful recipe!
These were so delicious and heavenly!! They tasted and looked as if I bought them at a very expensive bakery.
I put them in the fridge and they were even better!
(Imagine that!!!I ) I actually cut the ganache recipe in half and it was perfect! ALL OF YOUR RECIPES ARE 100% EXCELLENT! Thank you, Sally!
Amazing recipe! I made the eclairs and then made the peanut butter mousse again for a filling in a chocolate layer cake. It was fantastic both ways. Your recipes were easy to follow and everything turned out as expected! Thank you! I will definitely be trying alternate flavours in the future.
Found this mousse recipe and wondering if I can use as the filling for your Chocolate Swiss Roll Cake. Since the whipped cream filling calls for 1 cup of cream, should I half this mousse to fill the roll? Or just use the extra as little PB mousse cups?
Hi Bridget, that sounds incredible! We would make the full batch of mousse just to make sure you’ll have enough – PB mousse cups sound like the perfect solution to leftover mousse. Let us know how it goes!
Had fun making these! The eclairs were a little flat (my bad) but still worked, and the family totally melted over the peanut butter mousse!! 😛 Will make again
Could I use the peanut butter mousse recipe to fill heart shaped chocolate molds? Also looking to find a cheesecake filling.
Hi Debbie, some readers have used this no bake cheesecake filling. For peanut butter, I’m sure this mousse filling would work. Chocolates made with either should be refrigerated.
Thanks Sally!
Another perfect recipe that comes out right the first time!
Hi Sally,
Is there any way the cream and ganache can be frozen? Possibly in the eclairs themselves? I’m planning a big party and really want to get as much in my freezer as possible!
Hi Em, yes it is possible– however when thawing, the filling can leave off quite a bit of liquid and the pastries end up a bit soggy.
I’d like to make this with a chocolate filling. I was looking at your Sky High Chocolate Mousse Pie recipe. Can this be adapted as a filling? Or do you recommend something else? I might make half with this PB filling and half with chocolate (for the picker kid!). Thanks. I’m so excited to try making choux for the first time!
Hi Heather, Yes you can use that chocolate mousse to fill these eclairs. YUM!
I’m so excited to try this recipe. I may try a salted caramel mousse instead of peanut butter. The possibilities are endless ❤️
Kendra – if you DO make a salted caramel mousse, would you let me know how it turns out? I’m wildly curious!
-Sue
Great recipe! Especially for pâte à choux which was effortless to make. I am not a huge fan of peanut butter so I opted for the recipe provided for traditional pastry cream. My only suggestion would be to use a bismark tip instead of a 1A tip. I found that since I wasn’t able to stick the tip in very far, I ended up over stuffing several eclairs. The pastry cream recipe was able to (over stuff) 10 eclairs. I think if I stuffed them less, they would have all been filled! But that is my only change to make in the future. I can’t wait to make these again! And other pâte à choux recipes! Thank you, Sally!
Hi Sally! This didn’t occur to me until I was adding the ganache, but – what’s the point of the egg wash? They came out of the oven and were absolutely gorgeous! But then the ganache covers that all up. So there must be a benefit other than aesthetics, right?
Hi Sue, I’m just seeing your comment/question now so my apologies on the delay responding to you. No real benefit, but it does add a slight crisp/crunch to the exterior.
Loved this recipe! I had extra ganache and peanut butter filling- mixed them together and let them set in the fridge overnight and made the most AMAZING chocolate truffles!!!
Hi Sally!
I’d like to make these in a smaller size (I’m thinking of piping through a 1.5cm opening, about the length of a credit card). How should I adjust the baking times at the two temperatures?
Thank you!
Hi Batool, For mini eclairs the bake time would be less but we are unsure exactly how long they will take. Use your oven light (don’t open the oven during baking!) to keep your eye on them and bake until they are golden brown. Enjoy!
Hi Sally
First time I made eclairs I followed it exactly and eclair shells were perfect. Second and third time I did the exact same and my shells rose beautifully in oven and looked a perfect shade of brown but after I took them out they collapsed . Totally disappointed. Not sure why it was different. The all purpose flour was probably a different brand but that was it. Any ideas?
I tried cooling them inside the oven after finished baking- half still collapsed. I tried piercing hole on one end immediately after taking out but they all still collapsed. They were also softer than last time.
Ritu – I did make those a while ago and thought they were ready a little bit before they were cooked all the way. So I took them out and around 20% of them collapsed and were a lot softer. That’s due to my oven having hot spots (most ovens do), so when I took them out a bit early a portion of them were under baked. My thoughts are that you accidentally made the second two batches a bit bigger so they needed more time to bake. And when you took them out a bit early they were softer and collapsed like a portion of mine did. Try baking them a bit more ( a couple of minutes extra will do) and I’m sure they will turn out great
I have made Choux pastry for the past 50 yrs but adding the beaten eggs with a mixture is a life changer (I always beat one egg at a time, by hand). Like some others, I had more ganache than I knew what to do with, but just barely enough peanut butter mousse, which may be due to me tasting it by the spoonful! Another great recipe. You are definitely my go to person for all things dessert!
Hi Sally,
When you say heavy cream is that 35% whipping cream, or just heavy cream?
Hi Joanna, You can use heavy cream or heavy whipping cream here.