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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: Making éclairs can be challenging, but this foolproof recipe simplifies the process by breaking it down into three essential parts — choux pastry, rich cream filling, and glossy ganache. After more than 20 years of baking and testing countless recipes, I’ve refined this one to deliver consistent, bakery-quality results you can trust.
- Personal Experience: I’ve encountered every common pitfall—flat éclairs, doughy centers, short puffs, and tough shells. This recipe is the product of extensive re-testing to get it just right.
- Precision Matters: Accurate measurements are crucial. I highly recommend using a digital scale to ensure consistency and success every time.
- Visual Guidance: Step-by-step photos show you the exact dough texture to look for, helping you avoid guesswork.
- Simple Steps: By breaking the recipe into choux, cream, and ganache, it becomes approachable for bakers of all levels.
If you’ve tried making éclairs before, you know it’s not easy. Over my baking career, I’ve seen it all. That’s why I went back to the drawing board and focused on perfecting every detail. Trust the process, follow the photos, and use a scale — these small steps make a huge difference in mastering this classic French treat.
Bold Bakers Loved This!
“I’ve struggled with éclairs in the past, but this recipe made everything so much clearer. Breaking it down into choux, cream, and ganache really helped me focus on each step. Plus, the photos were a lifesaver! Definitely my new go-to éclair recipe.” — Emily R.
“After trying several éclair recipes, this one stood out for its precision and simplicity. Using a scale and watching for the right dough texture made a huge difference. The step-by-step guidance took the stress out of baking these French classics. Highly recommend!” –Jason T.
IMPORTANT NOTE: This recipe was improved and updated on 7/9/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, how to shape and fill éclairs, answers to the most frequently asked question, and Pro Chef Tips.
Table of Contents
- What are Éclairs?
- Tools You Need
- Key Ingredients and Substitutes
- How to Make Éclairs
- Gemma’s Pro Chef Tips for Éclairs Recipe
- Make Ahead and Storage Instructions
- How to Shape
- How to Fill
- Flavor Variations
- FAQs
- More Choux Pastry Recipes
What are Éclairs?
Éclairs are classic French pastries made from light and airy choux pastry filled with creamy filling and topped with a glossy glaze or icing.
- Choux Pastry Base: Made by baking a dough that puffs up due to steam, creating a hollow center perfect for filling.
- Pastry Cream Filling: Traditionally filled with vanilla pastry cream, but variations include chocolate, coffee, or whipped cream.
- Topped with Ganache or Icing: Usually dipped in rich chocolate ganache or a sweet glaze for a shiny finish.
- Shape: Typically long and slender, about 4-6 inches, making them easy to hold and enjoy.
- Origin: A beloved French dessert, often found in patisseries worldwide.
Tools You Need
- Measuring spoons
- Measuring cups
- Mixing bowl
- Kitchen scale
- Whisk
- Wooden spoon
- Stand mixer (with paddle attachment)
- Pastry bag
- French star tip
- Baking pan
- Parchment paper
Key Ingredients
Choux Pastry
Water
- Provides steam to help the dough puff in the oven.
- Substitute: Half water, half milk for richer flavor and more browning.
Butter
- Adds flavor and helps create a tender but structured shell.
- Substitute: Use unsalted butter. Margarine or oil is not recommended.
Salt
- Balances flavor and enhances the richness of the pastry.
Bread Flour
- Creates a strong gluten structure to help éclairs hold their shape.
- Substitute: All-purpose flour can be used, but results may be softer.
Eggs
- Contribute structure, richness, moisture, and leavening through steam.
- Substitute: No full substitute. Use eggs by weight; for a crisper shell, swap some yolk for extra white.
Pastry Cream (Crème Pâtissière)
Whole Milk
- Provides creaminess and a smooth base for thickening.
- Substitute: 2% milk works; full-fat plant-based milk (like oat or almond) can be used, though texture may vary.
Granulated Sugar (used in two parts)
- Sweetens the cream and helps with thickening during cooking.
- Substitute: Use superfine sugar for quicker dissolving or coconut sugar for a caramel-like flavor.
Vanilla Bean or Extract
- Adds classic pastry cream flavor.
- Substitute: Use 1 teaspoon of vanilla extract or ½ teaspoonvanilla bean paste in place of 1 whole bean.
Egg Yolks
- Create richness and help thicken the cream when heated.
- Substitute: Whole eggs can be used, but yolks alone give a smoother, richer texture.
Cornstarch
- Thickens the cream without affecting flavor or color.
- Substitute: Use 1½ times as much all-purpose flour or arrowroot starch in a 1:1 ratio.
Butter
- Adds richness and a silky finish once the cream is cooked.
- Substitute: Use plant-based butter for a dairy-free version or omit for a slightly lighter texture.
Chocolate Ganache
Heavy Whipping Cream
- Emulsifies the chocolate and creates a smooth, pourable consistency.
- Substitute: Use full-fat coconut cream for a dairy-free option. Avoid low-fat cream—it can cause splitting.
Dark Chocolate
- Provides structure and bold flavor to the ganache.
- Substitute: Use semisweet, milk, or white chocolate depending on your taste. Finely chop for even melting.
How to Make Éclairs
To Make the Pâte à Choux
- Preheat the oven: Set it to 400℉ (200℃) and line 2 baking sheets with parchment paper.
- Simmer the liquids: In a small pot over medium heat, add the water, butter, and salt and bring to a simmer.
- Add flour: When the mixture starts simmering, whisk in the flour all at once to form a dough.
- Cook the dough: Using a wooden spoon, stir until a thin film develops on the bottom of the pot, about 3 minutes.
- Cool the dough: Transfer the mixture to the bowl of a stand mixer and let it cool for 10 minutes.
- Incorporate eggs slowly: With the mixer on low speed, add the beaten eggs a little at a time, ensuring each portion is fully mixed in before adding more.
- Check consistency: Toward the end, lift the paddle—your dough should fall slowly and form a “V” shape. If it sticks, add a bit more egg and check again.
- Pipe the choux: Transfer the choux paste to a piping bag fitted with a French star tip (or a large round tip). Pipe 4-inch éclairs onto your prepared baking sheets.
- Bake in two stages: Bake at 400°F (200°C) for 20 minutes. Then, without opening the oven, reduce to 325°F (160°C) and bake another 10–20 minutes until golden and hollow-sounding.
- Release steam: After baking, poke two holes in the bottom of each éclair with a wooden skewer and place them upside down on the tray to let steam escape.
Pastry Cream
- Heat milk and vanilla: In a small pot, heat the milk, the first amount of sugar, and the scraped vanilla bean seeds over medium-low heat.
- Whisk yolks and starch: In a separate heatproof bowl, whisk together the egg yolks, cornstarch, and the second amount of sugar until smooth.
- Temper the yolks: When the milk comes to a simmer, remove from the heat. While whisking the yolk mixture continuously, slowly add a tablespoon of hot milk at a time. Once about half is added, pour the yolk mixture back into the pot.
- Cook and thicken: Remove the vanilla pod and return the pot to medium heat. Whisk constantly until the mixture thickens and begins to bubble. Cook for 2 minutes more, then remove from the heat and strain through a sieve.
- Cool and loosen: Let the pastry cream cool completely. Stir with a spatula before using to restore smooth texture.
Chocolate Ganache
- Chop chocolate: Finely chop the dark chocolate and place in a heatproof bowl.
- Heat cream: Pour heavy cream and a pinch of salt into a small pot and bring to a simmer over medium heat.
- Combine with chocolate: Remove the cream from heat and pour it over the chopped chocolate. Let it sit for 2 minutes undisturbed.
- Whisk smooth: After 2 minutes, whisk the mixture gently until smooth and glossy.
To Assemble Chocolate Éclairs
- Fill with pastry cream: Fit a piping bag with a small round tip and fill it with the chilled pastry cream.
- Pipe into shells: Once éclairs are fully cooled, pipe cream into the two steam-release holes at the base.
- Dip in ganache: Dip the tops of the éclairs into the ganache. Let excess drip off, then refrigerate for 10 minutes to set if desired.
- Store properly: Keep filled éclairs in an airtight container in the refrigerator for up to 2 days.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- Weigh your ingredients: Accuracy is everything in choux pastry. Use a digital scale for precise measurements, especially eggs and flour, to achieve a consistent dough texture.
- Choux pastry consistency: Add eggs slowly and watch the dough— it should fall off the spatula in a thick “V” shape. Proper baking with the right oven temperature and releasing steam by poking holes and cooling éclairs upside down ensures puffed, hollow shells.
- Use bread flour: Its higher protein content supports structure and helps éclairs bake tall and sturdy.
- Let shells cool completely: Warm shells will melt the cream; always cool before filling.
- Pastry cream quality: Use whole milk and fresh eggs for the richest, creamiest custard. Whisk constantly while cooking to avoid lumps. Chill thoroughly before filling to keep éclairs from getting soggy.
- Ganache finish: Choose good-quality chocolate and full-fat cream for a smooth, glossy ganache. Finely chop the chocolate and warm the cream before combining. Let ganache cool slightly before dipping to ensure perfect coating.
- Make ahead: Prepare pastry cream and ganache up to a day in advance to streamline assembly.
Make Ahead and Storage Instructions
Make Ahead:
- You can prepare the pâte à choux dough, pastry cream, and chocolate ganache up to 1 day in advance. Store each separately in an airtight container in the refrigerator.
Baking:
- Bake the choux shells fresh if possible for best puff and texture, but baked shells can be stored in an airtight container at room temperature for up to 1 day.
Assembling:
- Fill éclairs just before serving to prevent sogginess.
Storage:
- Filled éclairs should be kept in the refrigerator in an airtight container and enjoyed within 2 days for optimal freshness.
Freezing:
- Unfilled baked shells can be frozen covered tightly with plastic wrap, in airtight containers for up to 1 month. Thaw at room temperature and re-crisp in a 300°F (150°C) oven for 5–7 minutes before filling.
How to Shape Éclairs
Use a piping bag fitted with a French star tip to pipe even, 4-inch lines of choux pastry onto your prepared baking sheet. Hold the bag at a 45° angle and apply steady pressure. To avoid peaks at the ends, stop squeezing before lifting the tip. For best results:
- Use a template: Lightly draw 4-inch lines on your parchment as a guide (flip it before piping).
- Keep spacing: Leave about 2 inches between each éclair to allow room for expansion.
- Smooth any bumps: Dip your finger in water and gently press down any points or ridges to prevent burning.
How to Fill Éclairs
Once your éclairs are fully baked and cooled, it’s time to fill them with pastry cream. Use a piping bag fitted with a small round tip for clean, even filling.
- Poke two holes: Use a wooden skewer to make two holes in the bottom of each éclair after baking—this also lets steam escape.
- Fill until resistance: Insert the piping tip into each hole and gently squeeze until you feel a little pressure or cream starts to peek out.
- Don’t overfill: A filled éclair should feel slightly heavier, but not soggy or bursting.
Flavor Variations
Once you’ve mastered the classic, try customizing your éclairs with fun twists:
- Filling ideas: Swap the vanilla pastry cream for coffee cream, chocolate pastry cream, custard, whipped mascarpone, or lemon curd.
- Toppings: Use white chocolate ganache, caramel, or even flavored glaze like vanilla glaze, chocolate glaze, maple glaze, or cinnamon sugar.
- Add-ins: Infuse the cream with spices (like cinnamon or cardamom) or citrus zest for added depth.
- Festive flair: Decorate with chopped nuts, freeze-dried fruit, or edible gold for a bakery-style finish.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, but bread flour gives éclairs more structure and helps them rise taller. All-purpose will work but may yield slightly softer shells.
Why is my choux dough too runny or too stiff?
The amount of egg added is critical. Add it gradually and stop when the dough forms a slow-dropping “V” shape from the spatula. Too much egg makes it runny; too little makes it stiff and dense.
Why did my éclairs collapse after baking?
They may not have been baked long enough or had insufficient structure. Always bake until golden and sound hollow, then poke holes to release steam and prevent sogginess. Note to turn down the oven temperature and bake longer to dry them and prevent collapsing after. (see STEP 9 above)
Can I make pastry cream without eggs?
Traditional pastry cream relies on egg yolks for richness and texture. Egg-free versions are possible, but will taste different.
Why is my pastry cream watery after chilling?
It may not have been cooked long enough. Make sure it bubbles for 2 full minutes once thickened. Stir before using to restore smoothness.
Why is my ganache grainy?
The cream may have been too hot or the chocolate not finely chopped. Reheat gently over a double boiler and whisk to smooth it out.
Can I flavor the ganache?
Absolutely! Add a splash of coffee, liqueur (like Grand Marnier or Kahlúa), or a pinch of cinnamon or sea salt for depth.
How do I make the ganache thicker or thinner?
To thicken, use more chocolate or chill it. To thin, gently reheat and add a bit more warm cream.
More Choux Pastry Recipes
- Chocolate Profiteroles
- Homemade Eclairs (With Pastry Cream & Ganache)
- Croquembouche with Video & Step-by-Step Guide
- Perfect Cream Puffs
- Air Fryer Churros Filled With Dulce de Leche
Try These Recipes!
Watch The Recipe Video!
Eclairs Recipe
This foolproof éclair recipe guides you step by step to make a French bakery treat with perfect choux pastry, rich cream, and glossy ganache.
Servings: 23 Eclairs
This foolproof éclair recipe guides you step by step to make a French bakery treat with perfect choux pastry, rich cream, and glossy ganache.
Servings: 23 Eclairs
Ingredients
Pate A Choux
- ¾ cup + 2 tablespoons (7 fl oz/200 ml) water
- 7 tablespoons (3.5 oz/100 g) butter , at room temperature
- ⅛ teaspoon salt
- ¾ cup (3.75 oz/105 g) bread flour
- 4 large eggs , beaten and at room temperature
Pastry Cream
- 1 ¼ cups (10 fl oz / 283ml) whole milk
- 2 tablespoons (0.9oz /25g) granulated sugar
- 1 vanilla bean or vanilla extract
- 4 large egg yolks
- 3 tablespoons (0.7oz /21g) cornstarch
- ¼ cup (1.8oz / 50g) granulated sugar
- 2 tablespoons (1oz / 28g) butter , softened
Chocolate Ganache
- 1 cup (8 fl o z / 240ml) heavy cream
- 1 ⅓ cups (8oz/ 227g) dark chocolate , chopped
Instructions
To Make the Pate A Choux
- Preheat the oven to 400℉ (200℃) and line 2 baking sheets with parchment paper.
- In a small pot over medium heat, add the water, butter, and salt and bring to a simmer.
- When the mixture starts simmering, whisk in the flour all at once to form a dough.
- With a wooden spoon, cook the dough until a thin film develops on the bottom of the pot, about 3 minutes.
- Transfer mixture to the bowl of a stand mixer and allow to cool for 10 minutes.
- With the mixer on low speed, add the beaten eggs a little at a time. Wait until the egg is completely incorporated before adding more.
- As you near the end of the eggs, check the consistency of the dough by lifting the paddle up from the choux pastry. The mixture should fall slowly and form a “V” shape. If it stays stuck to the paddle, add a little more egg and check again.
- Transfer the choux paste to a piping bag fitted with a French star tip. Pipe a 4 inch eclairs onto your prepared baking sheets.
- Bake at 400°F (200°C) for 20 minutes. Then, without opening the oven, lower the temperature to 325°F (160°C) and bake for another 10-20 minutes or until they are golden brown and sound hollow when tapped.
- After removing the choux from the oven, poke two holes in the bottom of each eclair using a wooden skewer and return to the tray upside down to allow steam to escape.
Pastry Cream
- In a small pot, heat milk, first amount of sugar, and vanilla bean pod seeds over medium-low heat.
- In a separate heat-proof bowl, whisk together egg yolks, cornstarch, and second amount of sugar.
- When the milk comes to a simmer, remove from the heat. While whisking continuously, add a tablespoon of it at a time to the yolk mixture. Continue until half of the milk mixture is added into the yolks. Then transfer the yolk mixture into the pot with the remaining milk.
- Remove the vanilla bean pod and return the pod to medium heat. Whisk continuously until the cream thickens. Once it starts to bubble, cook for two more minutes. Remove from the heat and pass through a sieve.
- Before using, stir with a spatula to loosen the cream.
Ganache
- Chop dark chocolate into small pieces and place in a heatproof bowl.
- Pour heavy cream and a pinch of salt into a small pot. Place over medium heat.
- When the cream comes to a simmer, remove from the heat and pour over the chocolate. Let the mixture sit for two minutes undisturbed.
- After two minutes, whisk to combine until the ganache is homogenous.
To Assemble
- Fit a piping bag with a small round tip and fill with the pastry cream.
- Once the eclair shells are cooled, pipe the pastry cream into the two holes made to allow steam to escape.
- Dip the tops of the eclairs into the chocolate ganache, let the ganache drip off for a few seconds. Enjoy immediately or place in the fridge for 10 minutes to allow the ganache to set.
- Store in the fridge in an air-tight container for up to 2 days.
Usually, I’m a decent at home baker, but I have never been able to get elcairs right. Since I’ve always had success with other recipes from your website I thought I would give these a shot. Sadly, these didn’t work out for me either, the choux was just eggy, oily, and dense. I really tried following the recipe exactly, and I think I’m just messing something up every time. Any ideas?
You give as an option the use of vanilla extract rather than a vanilla bean without saying how much extract should be used.
This recipe worked well for me but I learned two things – First, don’t use Kerrygold for the choux – the flour/butter/water mixture was very oily even after stirring on the stove for quite some time, so I tossed it and started over with regular butter from Trader Joe’s and it was much better. Second, the recipe does include a step for adding the butter to the pastry cream after being passed through the sieve. (I did because I’ve made pastry cream before so I knew where it went (and I think the video showed it as well).) However, this… Read more »
I used the recipe for the ganache, came out great. Gemma, can I use milc chocolate instead of dark, and does the cocoa percentage matter?
I am a baker for business and i just made an omelet. Happy 40th birthday to my husband to have eggs for cake.
Hii
I like the way u teach us. Really amazing .
While baking in an OTG, do we need to bake it with both rods on ( top & bottom ) with fan in middle rack?
Or only bottom rod on without fan ?
Or do we need to bake it in the lower rack ?
Kindly help me out.
TIA
Hi ,thanks for this recipe I have been looking everywhere for a decent recipe ,and it came out amazing, just wanted to know for next time is there any other way I Can pipe in the filling
Many tks
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Gemma is it okey to use oil instead of butter
I love choux pastry, but nothing compares with an expert top on a recipe. This is awesome!!!
I have to thank you endless, cause I’ve been searching, and over searching on croissant and choux pastry details…. and
What I did find here is not easy to find outhere
Very good lesson!!!!
Every tiny detail are shown and explained.
Can they be frozen after filling with pastry cream?