eclairs 1c Eclairs

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I am currently in a photo contest hosted by Le Creuset and Williams-Sonoma in celebration of the Quince Collection. It’s the newest addition to Le Creuset cookware family. You can read more about it here, on my previous post. I would love for you to like my photo on Williams-Sonoma Pinterest board. It’s the first one in the first row. icon smile Eclairs THANK YOU!!


Have you ever tried to make French pastry at home? Like the kind you buy in a bakery or better yet – a real patisserie? Sounds like a challenge, doesn’t it. Add creamy filling and melted chocolate and it’s the kind of a challenge I like to take on. Especially if the idea comes from my Husband. icon smile Eclairs He requested these as a “fancy breakfast treat to go with my coffee”. He knows my weak spots. icon smile Eclairs

So Eclairs it was.

A little bit of research ( just to know what I am getting into ) and I was whipping up pastry cream in no time. Then came the pate a choux. There is quite a bit of steps when making eclairs but boy, are these worth it!!

We are talking delicate light pastry filled with vanilla pastry cream and topped with melted chocolate.

eclairs a Eclairs

You will be surprised how easy these are to make! The magic happens when the steam raises the dough and creates empty pockets in your eclairs. For a reason of course. Vanilla pastry cream is the traditional filling used in eclairs. I tried whipped cream but it just doesn’t have the same body to fill the pastry.

Pate a choux is a basic pastry dough, cooked before baked. It’s used to make cream puffs, profiteroles, croquembouche, cygnes (pastry swans), gougeres and eclairs. I hope you do give it a try and make some delicious pastry treats yourself. It’s fun and highly self-esteem boosting. icon smile Eclairs

eclairs b Eclairs


Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 2 hours

Yield: about 18 eclairs

Make French pastry at home. It's easier thank you may think. Recipe for pate a choux from Martha Stewart Recipe for pastry cream from Martha Stewart Instructions and tips on making pate a choux come from The French Culinary Institute's book "The Fundamental Techniques of Classic Pastry Arts"


    for pate a choux:
  1. 1 stick of unsalted butter, cubed
  2. 1 tsp granulated sugar
  3. 1/2 tsp salt
  4. 1 c water
  5. 1 and 1/4 c all-purpose flour
  6. 4 eggs
  7. for pastry cream:
  8. 1 c milk
  9. 1/4 c granulated sugar
  10. 1 tsp vanilla extract
  11. pinch of salt
  12. 2 egg yolks
  13. 2 Tbsp cornstarch
  14. 1 Tbsp unsalted butter
  15. for chocolate glaze:
  16. 1 c chocolate chips or chunks
  17. 2 tsp coconut oil (optional)
  18. for egg wash:
  19. 1 large egg
  20. dash of salt
  21. 1 tsp milk


  1. Make pastry cream: in a medium saucepan, mix milk, half the sugar and salt. Cook until it comes to simmer. In a medium mixing bowl, whisk together egg yolks, cornstarch and remaining sugar. Whisking constantly, slowly pour the milk mixture into egg yolk mixture. Cook over medium heat, until thickens. Whisk constantly. Transfer to a mixing bowl of a stand mixer, add the butter and mix until butter is melted and the cream cools, about 5 minutes. Transfer to a smaller bowl and cover with seran wrap. Refrigerate for up to two days. Whisk before using. Mixture should be chilled before filling eclairs.
  2. Make pate a choux: place butter, sugar, salt and water in a medium saucepan. Bring to boil. Remove from the heat. Sift the flour over the mixture and stir with a wooden spoon until it pulls away from the sides and a thin film forms on the bottom of the saucepan. Transfer the mixture into a large mixing bowl of a stand mixer and mix on low speed until the mixture cools to room temperature, about 1 minutes. In the meantime, preheat the oven to 450 degrees F. Line two baking sheets with parchment paper or silicone baking mats. Set aside. Raise the speed of your mixer to medium and add eggs one at a time. Mix until soft peaks form. Transfer the dough into a pastry bag fitted with a large round tip or a Ziploc bag with a snipped corner (1" deep). Pipe 4 inch long and 1 inch wide pieces onto prepared baking sheets, leaving at least 2 inches of space between them (they will double or even triple in size). Brush with egg wash. Bake eclairs for 18 to 20 minutes, until golden brown and cracks formed along the pastry. Cool on baking sheets for 3 minutes and transfer onto a wire rack to cool completely before filling and glazing.
  3. For the glaze: microwave chocolate and coconut oil in a microwave-safe dish until melted. Stir till smooth.
  4. Assembly: slice each eclair horizontally, fill with pastry cream and glaze.


The total time includes refrigerating the pastry cream.

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It’s easy for me to go a little over board when pouring melted chocolate over my treats. I went easy on the first few eclairs. And then added just a little bit more. icon smile Eclairs

eclairs 1c1 Eclairs


 I am currently in a photo contest hosted by Le Creuset and Williams-Sonoma in celebration of the Quince Collection. It’s the newest addition to Le Creuset cookware family. You can read more about it here, on my previous post. I would love for you to like my photo on Williams-Sonoma Pinterest board. It’s the first one in the first row. icon smile Eclairs


Also remember to enter the giveaway for “Plate to Pixel” book and come back tomorrow for THE.BIGGEST.GIVEAWAY.EVER on CCS! icon smile Eclairs See you then!



Anna is a wife, mom, blogger, freelance writer and photographer, self-taught baker. Will never give up chocolate, coffee and bread. And cheese. And wine.

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30 thoughts on “Eclairs

  1. Mmmm, one of the very first recipes I ever made when I started my blog was profiteroles which are the same as eclairs but just circular. I may sound crazy but I found them really easy to make and my choux pastry came out perfectly. Maybe it’s a UK thing since we weigh rather than measure? *shrug*

    I over chocolate-ised my profiteroles too. It has to be done. I haven’t had eclairs or profiteroles in ages. Why hasn’t technology invented grab through the screen food blogs yet. I so want to grab these… Dayum!

    • lol Now that would be something! Now I need to check out your profiteroles – they are on my list! Thanks, Lisa!

  2. I’m not sure if I am up to the challenge of eclairs, but your photos are more than tempting. You have one lucky husband!

    • :) Thanks, Wendy! I hope you will try making eclairs. They are fun to make and super delicious!

  3. Doesn’t that look gorgeous!! I do love eclairs, and I make them very often with my Mom. And then we eat half of them before sharing! :)

  4. My hubby would be thrilled if I made these! I will began convincing myself that I am up for the challenge.

  5. YUM! These eclairs look so good! They would not last too long around here! Lovely photos too! : )

  6. Aren’t these beautiful! Wish I had some for breakfast in the morning…who am I kidding, I wish I had some right now!!

  7. These eclairs look completely delish! I have never made homemade ones but you may have inspired me.

  8. Oh gosh your eclairs seems like they came out directly out of a patisserie. They used to be one of my favorite though I haven’t had them in ages, It’s time to make them at home. Thanks for sharing. Great post!

  9. Ok, it’s almost midnight & I’ve wasted 15 eggs, but I’m gonna make these for Dad’s bday
    die trying, damnit!

      • My oven!
        My eclairs were collapsing. So I learned to leave them in the oven after I turned it off and they could cool gradually.
        That did the trick.
        Thanks, Anna. xoxo

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