Homemade Eclairs Recipe

The Homemade Eclairs Recipe is a wonderful treat that pairs delicate, airy choux pastry with a luscious vanilla pastry cream and a smooth chocolate ganache glaze. There is something truly magical about making these classic French pastries from scratch, especially when you see the puffed golden shells waiting to be filled with that creamy custard. This recipe is perfect for impressing friends and family, or just indulging in a rich dessert to brighten your day. Once you master this Homemade Eclairs Recipe, you’ll have a fantastic dessert to turn to whenever you crave something elegant and irresistibly delicious.

Ingredients You’ll Need

Every ingredient in this Homemade Eclairs Recipe plays a crucial role in creating the perfect balance of flavor and texture. From the tender choux pastry to the creamy filling and shiny ganache, these simple components come together to make an unforgettable dessert.

• 4 large egg yolks: Provide richness and help thicken the pastry cream with a smooth texture.
• 3 tablespoons (23g) cornstarch: Acts as a thickening agent for the pastry cream to keep it firm yet creamy.
• 2 cups (480ml) whole milk: Adds creaminess and body to the pastry cream.
• ½ cup (100g) granulated sugar: Sweetens the pastry cream perfectly without overpowering.
• 1 tablespoon (14g) unsalted butter, softened: Adds a silky finish and richness to the cream.
• 1 teaspoon pure vanilla extract: Gives the filling a fragrant and classic flavor.
• Seeds scraped from ½ vanilla bean (or ½ teaspoon vanilla extract): Enhances the vanilla flavor with a natural touch.
• Pinch of salt: Balances sweetness and amplifies flavors.
• 1 batch choux pastry dough: The light and hollow pastry shell perfect for holding the cream.
• Egg wash (1 egg beaten with 1 tablespoon milk or water): Ensures a shiny, golden crust on the baked eclairs.
• ½ cup (120ml) heavy cream: Used to create the rich and glossy chocolate ganache topping.
• 4 ounces (113g) semi-sweet chocolate, finely chopped: Melts smoothly for the decadent ganache glaze.

How to Make Homemade Eclairs Recipe

Step 1: Make the Pastry Cream

Start by whisking together the egg yolks and cornstarch in a heatproof bowl until smooth. Meanwhile, gently heat the whole milk and sugar in a saucepan until it just begins to simmer. To prevent the eggs from curdling, temper the egg yolks by slowly pouring the hot milk mixture into them while whisking constantly. Then, return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens to a creamy custard consistency. Remove from heat and whisk in the softened butter, vanilla extract, scraped vanilla bean seeds, and a pinch of salt. Chill this mixture in the refrigerator for at least 3 hours to let it set beautifully.

Step 2: Prepare the Choux Pastry

While the pastry cream chills, prepare the choux pastry dough according to your favorite recipe or the batch you have ready. Preheat your oven to 400°F (204°C), and line baking sheets with parchment paper, brushing the paper lightly with water to help the pastry not stick. Pipe 4-inch-long logs of dough onto the sheets, then brush them with the egg wash to ensure a golden, glossy finish. Bake the eclairs for 20 minutes at 400°F, then reduce the oven temperature to 350°F (177°C) and bake for an additional 8-12 minutes until they’re puffed and golden. Allow the pastry to cool completely before filling.

Step 3: Make the Chocolate Ganache

Place the finely chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream until it reaches a simmer, then pour it over the chocolate. Let it sit for a minute, then stir gently until the chocolate is fully melted and the ganache is smooth and glossy. Allow the ganache to cool slightly for about 15 minutes so it thickens enough to coat the eclairs without running.

Step 4: Assemble the Eclairs

Fill a piping bag with the chilled pastry cream. Take each cooled choux pastry shell and prick a small hole in the bottom or side. Carefully pipe the pastry cream into each eclair until it feels full but not bursting. Dip the tops of the filled eclairs into the prepared chocolate ganache, allowing any excess to drip off. Let the ganache set before serving to achieve that perfect shiny finish.

How to Serve Homemade Eclairs Recipe

Garnishes

While the classic look of these eclairs is stunning on its own, garnishing with a dusting of powdered sugar or a light sprinkle of edible gold flakes adds a festive touch. For a pop of color and extra flavor, consider decorating with a few fresh raspberries or mint leaves alongside the eclairs on the serving platter.

Side Dishes

Homemade eclairs shine best when paired with simple, light sides that balance their richness. A fresh fruit salad with berries or citrus segments complements the creamy filling perfectly. For drinks, a cup of strong black coffee or a mild tea works wonderfully to cut through the sweetness and refresh the palate.

Creative Ways to Present

To make serving even more special, arrange the eclairs in a tiered dessert stand for an elegant display. Alternatively, slice some eclairs lengthwise and serve as éclairettes with alternating layers of pastry cream and ganache drizzle. You can even experiment by filling the eclairs with flavored creams like coffee or chocolate to surprise your guests.

Make Ahead and Storage

Storing Leftovers

Leftover eclairs keep best when stored in an airtight container in the refrigerator. Because of the pastry cream filling, they are best enjoyed within 2 days to maintain freshness and texture. The pastry may soften over time, but the flavors will still be delightful.

Freezing

If you want to freeze your eclairs, it’s best to freeze the baked choux shells separately before filling to avoid sogginess. Wrap the shells tightly in plastic wrap and place them in an airtight container or freezer bag. You can store them for up to 1 month. When ready to serve, thaw at room temperature, then fill and glaze as usual.

Reheating

To slightly revive the texture of the shells after refrigeration, warm empty choux pastry in a 300°F (149°C) oven for 5-7 minutes. Avoid reheating filled eclairs to prevent melting or curdling the cream. Serve chilled or at room temperature for the best experience.

FAQs

Can I use milk other than whole milk for the pastry cream?

Whole milk is preferred because it adds richness and helps achieve a creamy texture, but you can substitute 2% milk if needed. Just note the pastry cream may be slightly less rich and silky.

What is the best way to pipe the eclairs?

Using a piping bag fitted with a small round tip makes filling easier and neater. Gently insert the tip into the eclair’s side or bottom and squeeze slowly to avoid bursting the delicate pastry shell.

Can I make the chocolate ganache ahead of time?

Absolutely! You can prepare ganache a day in advance and store it covered at room temperature. Before using, give it a gentle stir and if it’s too thick, warm it slightly to reach the perfect dipping consistency.

Is there a shortcut for the vanilla flavor in the pastry cream?

If you don’t have a vanilla bean, pure vanilla extract works perfectly. Just use about ½ teaspoon in the cream and it will still have that lovely aromatic flavor.

How do I prevent eclairs from collapsing after baking?

Make sure to bake the choux pastry at the correct temperatures and times, and avoid opening the oven door during the first 15 minutes. Also, brushing the parchment with water helps them hold shape, and cooling eclairs on a wire rack keeps them crisp.

Final Thoughts

This Homemade Eclairs Recipe is truly a labor of love that rewards you with exquisite pastries full of flavor and elegance. Once you get comfortable with each step, it’s a joyful process that fills your kitchen with irresistible aromas. Whether for a special occasion or a cozy weekend treat, these eclairs never fail to impress. I encourage you to give this recipe a try and delight yourself and those you love with these classic French beauties.

Homemade Eclairs Recipe

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• Author: admin
• Total Time: 1 hour 45 minutes
• Yield: 16 servings 1x

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Description

This Homemade Eclairs Recipe features delicate choux pastry filled with rich, creamy vanilla pastry cream and topped with a luscious chocolate ganache. Perfect for a special dessert or elegant treat, these classic French pastries combine crispy exterior shells with smooth, indulgent fillings for a truly delightful experience.

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Ingredients

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Pastry Cream

• 4 large egg yolks
• 3 tablespoons (23g) cornstarch
• 2 cups (480ml) whole milk
• ½ cup (100g) granulated sugar
• 1 tablespoon (14g) unsalted butter, softened
• 1 teaspoon pure vanilla extract
• Seeds scraped from ½ vanilla bean (or ½ teaspoon vanilla extract)
• Pinch of salt

Choux Pastry Dough

• 1 batch choux pastry dough (ingredients not specified, typically includes water, butter, flour, and eggs)
• Egg wash: 1 egg beaten with 1 tablespoon milk or water

Ganache

• ½ cup (120ml) heavy cream
• 4 ounces (113g) semi-sweet chocolate, finely chopped

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Instructions

1. Make Pastry Cream: In a heatproof bowl, whisk together the egg yolks and cornstarch until smooth.
2. Heat Milk and Sugar: In a saucepan, heat the whole milk and granulated sugar over medium heat until just simmering.
3. Temper Egg Mixture: Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
4. Cook Pastry Cream: Pour the combined mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens to a custard-like consistency.
5. Finish Pastry Cream: Remove from heat and whisk in the softened butter, vanilla extract, vanilla bean seeds, and a pinch of salt until smooth.
6. Chill Pastry Cream: Transfer the pastry cream to a container and refrigerate for at least 3 hours to set.
7. Prepare Choux Pastry: Make the choux pastry dough according to your preferred recipe. Preheat the oven to 400°F (204°C). Line baking sheets with parchment paper and brush the paper lightly with water to prevent sticking.
8. Pipe Choux Logs: Pipe 4-inch logs of choux dough onto the prepared baking sheets. Brush each log with the egg wash for a golden finish.
9. Bake Choux Pastry: Bake at 400°F (204°C) for 20 minutes, then reduce oven temperature to 350°F (177°C) and bake for an additional 8 to 12 minutes until puffed and golden brown. Let cool completely.
10. Make Ganache: Place chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream until it just begins to simmer, then pour it over the chopped chocolate.
11. Combine Ganache: Let sit for 2–3 minutes, then stir gently until the chocolate is fully melted and the ganache is smooth. Allow it to cool for 15 minutes to thicken slightly.
12. Fill Eclairs: Transfer the chilled pastry cream to a piping bag. Prick a small hole at one end of each cooled choux pastry and pipe the pastry cream inside until filled.
13. Top Eclairs: Dip the tops of the filled eclairs into the cooled chocolate ganache, coating them evenly.
14. Set and Serve: Allow the ganache to set at room temperature before serving. Enjoy your homemade eclairs fresh for the best texture and flavor.

Notes

• For best results, chill the pastry cream overnight to deepen the flavor and improve texture.
• If you don’t have a vanilla bean, extra vanilla extract can be used as a substitute.
• Ensure the oven is fully preheated before baking the choux pastry to achieve optimal puffing.
• Ganache temperature is important; if too warm, it will be thin and won’t coat well; if too cool, it becomes too thick to dip.
• Store filled eclairs in the refrigerator and consume within 2 days for freshness.

• Prep Time: 45 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: French