These classic French eclairs with creamy custard filling are the ultimate elegant treat. Light choux pastry shells are baked until golden and crisp, then filled with a silky vanilla custard and topped with a smooth chocolate glaze. Every bite is rich, airy, and undeniably satisfying.
Why I Love This Recipe
I love making eclairs because they feel so special—but they’re surprisingly doable once I get the hang of choux pastry. The contrast between the crisp shell, creamy custard, and glossy chocolate topping is just perfect. Whether I’m baking for a dinner party or just treating myself, these eclairs never fail to impress. Plus, I can prepare the components ahead, which makes assembly super convenient.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the choux pastry:
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Water
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Unsalted butter
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Salt
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Granulated sugar
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All-purpose flour
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Eggs
For the custard filling (crème pâtissière):
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Whole milk
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Egg yolks
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Granulated sugar
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Cornstarch
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Unsalted butter
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Vanilla extract
For the chocolate glaze:
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Semi-sweet chocolate (chopped)
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Heavy cream
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Butter (optional, for shine)
directions
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I start with the custard: I heat milk in a saucepan until just steaming. In a bowl, I whisk egg yolks, sugar, and cornstarch until pale and thick.
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I slowly add the hot milk into the yolk mixture, whisking constantly, then return it all to the pan.
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I cook it over medium heat, whisking until it thickens into a smooth custard. Off the heat, I stir in butter and vanilla. I transfer it to a bowl, cover it with plastic wrap touching the surface, and chill until cold.
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For the choux pastry, I bring water, butter, salt, and sugar to a boil. I stir in flour all at once and cook until it forms a ball and pulls away from the sides.
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I let the dough cool slightly, then beat in eggs one at a time until it’s smooth and glossy.
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I pipe the dough into 4–5 inch strips on a lined baking sheet, then bake at 375°F for about 25–30 minutes until puffed and golden.
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After cooling, I fill each eclair with custard using a piping bag fitted with a small tip.
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For the glaze, I heat cream and pour it over chopped chocolate. I stir until smooth, adding butter for extra shine.
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I dip the tops of the filled eclairs in the glaze and let them set before serving.
Servings and timing
This recipe makes about 12 eclairs and takes roughly 1 hour and 30 minutes total, including cooling and assembly time.
Variations
Sometimes I flavor the custard with espresso, lemon zest, or even a splash of liqueur. For the glaze, I’ve used white chocolate or a caramel topping instead of dark chocolate. I’ve even filled some eclairs with whipped cream or chocolate mousse for a twist on the classic.
storage/reheating
I store filled eclairs in the refrigerator in an airtight container for up to 3 days. The pastry softens a little over time but still tastes great. I don’t recommend reheating them—these are best enjoyed cold or at room temperature. I sometimes freeze unfilled choux shells, then thaw and fill them fresh when I need a quick dessert.
FAQs
Why did my eclairs collapse after baking?
That usually means they were underbaked. I make sure they’re deeply golden and firm before taking them out of the oven. I also avoid opening the oven door too early.
Can I make the custard ahead of time?
Yes, I often prepare the custard the day before and keep it in the fridge. It actually firms up nicely and makes filling the eclairs easier.
How do I fill the eclairs without making a mess?
I use a piping bag fitted with a small round or Bismarck tip. I poke a hole on one end (or two for even filling) and gently squeeze the custard in until I feel resistance.
Can I freeze eclairs?
I freeze the choux shells (unfilled) in a sealed bag. When I’m ready to serve, I let them thaw at room temp and fill them fresh. I don’t freeze filled eclairs—they tend to get soggy.
What’s the best chocolate for the glaze?
I use high-quality semi-sweet or dark chocolate bars. Chocolate chips work too, but they don’t melt as smoothly.
Conclusion
These classic eclairs are everything I love about French baking—refined, rich, and incredibly satisfying. With a little patience and some basic techniques, I turn simple ingredients into a stunning dessert that always gets compliments. Whether I’m making them for guests or just to enjoy with coffee, they bring a little luxury to any day.
Print
Classic French Eclairs with Creamy Custard Filling
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: About 12 eclairs
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Classic French Eclairs are a refined dessert made with airy choux pastry, silky vanilla custard filling, and a glossy chocolate glaze. These elegant pastries are surprisingly approachable to make at home and deliver a perfect contrast of crisp, creamy, and rich textures in every bite. Whether served at a dinner party or enjoyed with coffee, eclairs are a timeless favorite.
Ingredients
- For the Choux Pastry:
- 1/2 cup water
- 1/4 cup unsalted butter
- 1/4 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/2 cup all-purpose flour
- 2 large eggs
- For the Custard Filling (Crème Pâtissière):
- 1 1/4 cups whole milk
- 3 egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- For the Chocolate Glaze:
- 4 oz semi-sweet chocolate, chopped
- 1/3 cup heavy cream
- 1 tablespoon butter (optional, for shine)
Instructions
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Make the Custard Filling:
Heat milk until steaming. In a bowl, whisk yolks, sugar, and cornstarch until pale. Slowly pour in hot milk, whisking constantly. Return to pan and cook over medium heat, whisking until thickened. Off heat, stir in butter and vanilla. Transfer to a bowl, cover with plastic wrap touching the surface, and chill. -
Make the Choux Pastry:
Preheat oven to 375°F (190°C). In a saucepan, bring water, butter, salt, and sugar to a boil. Stir in flour and cook until dough pulls away from the sides. Cool slightly. Beat in eggs one at a time until smooth and glossy. -
Pipe and Bake:
Pipe dough into 4–5 inch strips on a lined baking sheet. Bake 25–30 minutes, until puffed and golden. Cool completely on a wire rack. -
Fill the Eclairs:
Use a piping bag fitted with a small tip to fill each eclair with chilled custard through one or both ends. -
Make the Glaze:
Heat cream and pour over chopped chocolate. Stir until smooth. Add butter if using. Dip tops of filled eclairs into the glaze. Let set before serving.
Notes
- Flavor Variations: Add espresso powder, lemon zest, or a splash of liqueur to the custard. Try white chocolate or caramel glaze.
- Make Ahead Tips: Custard and choux can be made ahead. Fill and glaze just before serving for best texture.
- Choux Storage: Freeze unfilled choux shells in a sealed bag. Thaw and fill fresh.
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