Homemade Eclairs

The final dish
As seen on
brown eyed baker
Total Time
5 hrs
Prep Time
30 mins
Cook Time
30 mins
Rating
4.86 out of 5 stars
(7)

Ingredients

24 eclairs
  • For the Pastry Cream:
  • ½ cup (100 g) granulated sugar
  • 3 tablespoons cornstarch
  • ¼ teaspoon kosher salt
  • 4 (5) egg yolks
  • 2 cups (473.18 ml) whole milk
  • 2 tablespoons (4 tablespoons) unsalted butter
  • 2 teaspoons (1.5 teaspoons) vanilla extract
  • For the Pâte à Choux:
  • ½ cup (6 tablespoons) water
  • ½ cup (2 tablespoons) whole milk
  • 6 tablespoons (5 tablespoons) unsalted butter, cut into ½-inch cubes
  • 2 teaspoons (1.5 teaspoons) granulated sugar
  • ½ teaspoon (0.25 teaspoon) kosher salt
  • 1 cup (62.5 g) all-purpose flour, sifted
  • 4 (2) eggs
  • For the Chocolate Glaze:
  • 4 ounces (56.7 g) dark chocolate, finely chopped
  • 4 tablespoons unsalted butter, cut into cubes
  • 1 tablespoon (2 teaspoons) light corn syrup
  • Pinch (1 tablespoon) salt
DessertsKid-FriendlyBakingDairy
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Preparation

Chef’s notes

Filled eclairs are best eaten the same day they are made, but can be kept in an airtight container in the refrigerator for up to 2 days.
For longer storage, freeze in an airtight container for up to 3 months. Transfer to the refrigerator to thaw before serving.
The pastry cream can be made up to 5 days in advance. Unfilled, baked eclair shells store well in an airtight container for up to 2 days.
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