French éclairs are one of the most iconic pastries in classic French pâtisserie. Elegant yet comforting, these delicate choux pastry shells are baked until light and hollow, filled generously with silky vanilla pastry cream, and traditionally finished with a glossy chocolate glaze. Every bite delivers a perfect balance of crisp pastry, creamy filling, and rich chocolate topping.

Why I Love This Recipe

I love this recipe because it showcases true baking craftsmanship while remaining deeply satisfying to eat. Watching simple ingredients transform into airy pastry and creamy filling feels magical, and the result is a dessert that looks refined yet tastes comforting and familiar.

Why This Is a Must-Try Dish

• A classic French pastry loved worldwide
• Light, airy texture balanced with rich cream
• Perfect for special occasions and celebrations
• Teaches foundational pastry techniques
• Customizable with endless fillings and toppings

Preparation & Cooking Time

• Preparation Time: 45 minutes
• Cooking Time: 35 minutes
• Cooling & Filling Time: 1 hour
• Total Time: ~2 hours 20 minutes

Servings, Calories, Course & Cuisine

• Servings: 10 éclairs
• Calories: ~280 calories per éclair
• Course: Dessert
• Cuisine: French

Ingredients

For Choux Pastry

• ½ cup (120 ml) water
• ½ cup (120 ml) whole milk
• ½ cup (115 g) unsalted butter
• 1 tbsp sugar
• ¼ tsp salt
• 1 cup (125 g) all-purpose flour
• 4 large eggs

For Vanilla Pastry Cream

• 2 cups (480 ml) whole milk
• ½ cup (100 g) granulated sugar
• 4 egg yolks
• ¼ cup (30 g) cornstarch
• 2 tbsp unsalted butter
• 2 tsp vanilla extract (or 1 vanilla bean)

For Chocolate Glaze

• ½ cup (120 ml) heavy cream
• 4 oz (115 g) semi-sweet chocolate, chopped
• 1 tbsp butter (optional, for shine)

Cooking Directions

1. Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
2. In a saucepan, combine water, milk, butter, sugar, and salt; bring to a boil.
3. Add flour all at once and stir vigorously until dough forms and pulls away from sides.
4. Transfer dough to a bowl; cool slightly.
5. Beat in eggs one at a time until smooth and glossy.
6. Pipe dough into 4-inch logs onto baking sheet.
7. Bake for 25–30 minutes until puffed and golden; cool completely.
8. Prepare pastry cream by heating milk and vanilla.
9. Whisk yolks, sugar, and cornstarch; temper with hot milk.
10. Cook until thick; stir in butter and cool.
11. Fill éclairs with pastry cream.
12. Dip tops into chocolate glaze; allow to set.

Step-by-Step Preparation Method

1. Make choux pastry: Cook flour into liquid base to form dough.
2. Add eggs: Ensure smooth, pipeable consistency.
3. Pipe éclairs: Uniform size ensures even baking.
4. Bake properly: Do not open oven early.
5. Cool shells: Prevent soggy interiors.
6. Prepare pastry cream: Cook until thick and smooth.
7. Fill éclairs: Pipe cream into cooled shells.
8. Glaze: Finish with glossy chocolate topping.

How to Serve

Serve éclairs chilled or at cool room temperature. Arrange on a platter and dust lightly with powdered sugar if desired. They pair beautifully with coffee, espresso, or tea.

Recipe Tips

• Use room-temperature eggs for smooth dough
• Do not underbake choux pastry
• Stir pastry cream constantly to avoid lumps
• Chill cream completely before filling
• Fill éclairs shortly before serving for best texture

Variations (In Detail)

• Coffee Éclairs: Add espresso powder to pastry cream
• Chocolate Cream Éclairs: Replace vanilla cream with chocolate pastry cream
• Fruit-Filled Éclairs: Fill with raspberry or strawberry cream
• White Chocolate Glaze: Swap dark chocolate for white chocolate
• Salted Caramel Éclairs: Top with caramel glaze and flaky salt

Freezing & Storage

• Choux Shells: Freeze unfilled shells up to 1 month
• Pastry Cream: Refrigerate up to 3 days
• Filled Éclairs: Best consumed within 24 hours
• Reheating Shells: Crisp empty shells in oven before filling

Special Equipment Needed

• Piping bag with round tip
• Saucepan
• Whisk
• Baking tray
• Parchment paper
• Mixing bowls

Frequently Asked Questions

Q: Why didn’t my éclairs puff?
A: Dough may have been too wet or oven temperature too low.

Q: Can I make éclairs in advance?
A: Yes, bake shells ahead and fill on the day of serving.

Q: Can I use pastry cream from a box mix?
A: Homemade cream gives superior flavor and texture.

Q: How do I keep éclairs crisp?
A: Fill them shortly before serving and store chilled.

Conclusion

French Éclairs with Vanilla Pastry Cream are a beautiful blend of elegance and indulgence. With their airy choux pastry, silky vanilla filling, and rich chocolate glaze, they represent the heart of French dessert-making. Mastering this recipe not only rewards you with a stunning treat but also builds confidence in classic pastry techniques—making it a truly worthwhile and delicious endeavor.