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:

1. Choux pastry
2. Pastry cream
3. Chocolate ganache

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:

1. In a heatproof bowl with a pour spout, whisk together egg yolks and cornstarch.
2. In a saucepan over medium heat, simmer milk and sugar.
3. Slowly pour the hot milk mixture into the egg yolks mixture, whisking the entire time to temper.
4. 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.
5. Return saucepan to heat, and whisk as it thickens.
6. Once big bubbles are popping on the surface, remove from heat and stir in butter, vanilla, and salt.
7. 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

Mix and match fillings and toppings to find your favorite eclair flavor. Which will you try first?!

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Homemade Eclairs

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  Author: Sally
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  Prep Time: 30 minutes
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  Cook Time: 35 minutes
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  Total Time: 1 hour, 45 minutes
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  Yield: 16 eclairs
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  Category: Dessert
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  Method: Baking
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  Cuisine: French

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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.

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Pastry Cream Filling

Choux Pastry

Chocolate Ganache Topping

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.)
8. 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.
9. 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

1. 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.
2. 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
3. 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.
4. 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.)

I think I have something wrong with me. I seem to be afflicted with a particular malady that forces me to buy way too many summer fruits when they’re in season. It gets particularly dire when faced with apricots and cherries, two fruits whose seasons are much shorter than the others. The first fresh apricots I saw were back in upstate New York, around the 1980s, and I’d never seen them before. Someone brought us a basket of the tender, squishy little orange fruits to the restaurant that I worked at, and I remember being completely taken off guard, as the only apricots I’d ever seen were the dried ones. And while I loved the crinkly dried specimens, those fresh beauties with a red blush were a whole other taste entirely.

Then, when I moved to California, I discovered how abundant fresh apricots are (or can be), as they are in France. But no matter how abundant – or not – cherries are when the season is in full swing, I always consider them extra-special fruits and give a prominent place in my kitchen. At the beginning of the season, they’re incredibly expensive and rarely good. Then, as the season moves along, they start showing up in larger mounds at the market, and the prices get gentler, coaxing me to buy as many as I can heft.

This week, I was helpless when faced with an overload of summer fruits at the market. And in addition to a giant bag of apricots, two bulging sacks of tomatoes, and eight white nectarines, I bought 2 kilos (about 4 1/2 pounds, give or take a few cherries) of fresh cherries — and from the looks of the other shoppers, it was more than any normal person would buy. (Although I think I made the vendor’s day.) But I couldn’t help it. They were Burlat cherries and I’d bought a small bag from the same vendor last week at the market, and there he was again, tempting me with more. Once I got home, I got my cherry pitter out, and pitted half of them, saving the others to eat fresh. (Except I almost polished off the fresh ones I was reserving as I was pitting these!)

Fresh cherries are, of course, great fresh. But cooking them can deepen, and even improve their flavor, especially nice if you get home and find yourself with a bag of rather wan ones. Or ones that you might snag at the end of the market, when the vendors are trying to get rid of any extras that might not keep until the next market day.

In addition to being the answer to what the heck you (or I) are going to do with all those cherries, this recipe also deftly answers that age-old question: Can I freeze that? And the answer is a big, resounding, “Heck, yeah!” Once the compote has cooled, it freezes perfectly in zip-top freezer bags or other containers that you prefer to use, and will last up to a year. (You can also freeze pitted fresh cherries on their own as well.)

And let me tell you, it’s great to stumble upon a bag of cherry compote that may have moved to an unfavorable position in your freezer as summer shifted into fall – or winter, when they can become quickly forgotten. Once defrosted, and perhaps rewarmed, they’re terrific served with vanilla ice cream, plain yogurt, or alongside a cake, such as almond cake, gâteau de savoie, or angel food cake.

I like to boost their flavor with a handful of dried sour cherries, added midway during cooking, so they plump up and absorb the cherry juices, which add another dimension of cherry flavor. A shot of kirsch also dials up the flavor nicely.

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Lemon Yogurt Cake with Apricot-Cherry Compote