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Baking and Pastries Cooking Time : 1 hour 30 minutes Recipe Servings : 10–12 éclairs Recipe Dificult : easy 0.00

Éclairs with Pastry Cream Recipe | Classic French Choux Pastry

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Éclairs with Pastry Cream are a classic French dessert made with light, airy choux pastry filled with smooth, rich vanilla pastry cream and finished with a glossy chocolate glaze. The delicate pastry shell bakes into a crisp golden exterior with a soft, hollow center that is perfect for piping in creamy custard. The combination of buttery choux pastry, silky vanilla filling, and rich chocolate topping creates a beautifully balanced dessert with elegant bakery-style flavor.

These traditional éclairs are perfect for afternoon tea, dessert tables, celebrations, parties, and special occasions. Although they look sophisticated, they can be made at home with simple ingredients and a few basic pastry techniques. For the best result, fill the éclairs after they have completely cooled and serve them fresh so the pastry maintains its delicate texture.

Cooking Method

Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
Heat the water, butter, sugar, and salt in a saucepan until the butter melts and the mixture begins to simmer.
Add the flour all at once and stir vigorously until a smooth dough forms and pulls away from the sides of the pan.
Cool the dough slightly, then beat in the eggs one at a time until smooth and glossy.
Pipe the dough into long strips on the prepared tray.
Bake for 25–30 minutes, until puffed and golden. Cool completely.
Whisk the milk, sugar, egg yolks, and cornstarch in a saucepan over medium heat until thick and creamy.
Remove from the heat and stir in the vanilla. Cool completely.
Make small holes in the cooled éclairs and pipe in the pastry cream.
Heat the heavy cream until hot, then pour it over the chocolate. Stir until smooth and glossy.
Dip or spread the chocolate glaze over the tops of the éclairs.
Chill briefly and serve.