The Best Eclairs Recipe

Ingredients

• 2 cups Whole Milk (full‑fat milk for a richer custard)
• 1 Vanilla Bean (split lengthwise, seeds scraped into milk)
• 6 Egg Yolks (large eggs, whites saved for another use)
• 2/3 cup Granulated Sugar (for the custard)
• 1/4 cup Cornstarch (for thickening the custard)
• 1 tablespoon Unsalted Butter (added at end of custard for silkiness)
• 4 oz Semi‑Sweet Chocolate (chopped; bars melt faster than chips)
• 1/2 cup Heavy Cream (scalded just before boiling)
• 1 cup Water
• 1/2 teaspoon Salt (fine sea salt)
• 1.5 teaspoons Granulated Sugar (for the choux dough)
• 1/2 cup Unsalted Butter (cut into pieces for the dough)
• 1 cup All‑Purpose Flour (120 g; spooned, leveled, not packed)
• 4 Large Eggs (added gradually; may use 3‑4 depending on dough consistency)
• 1 Egg (for egg wash) (optional; mixed with 1½ tsp water)

Instructions

1. Prepare the Crème Patissière Base

   Combine 2 cups whole milk and the split vanilla bean in a medium saucepan. Heat over medium until just bubbling, then remove from heat.

   Time: PT10M

2. Whisk Egg Yolks and Sugar

   In a large bowl whisk 6 egg yolks with 2/3 cup granulated sugar until the mixture becomes light‑yellow and fluffy.

   Time: PT5M

3. Add Cornstarch and Temper the Custard

   Stir 1/4 cup cornstarch into the yolk‑sugar mixture. Slowly whisk in 1/4 cup of the hot milk to temper, then whisk in the remaining milk.

   Time: PT5M

4. Cook the Custard

   Pass the mixture through a fine mesh strainer into the saucepan. Cook over medium‑high heat, whisking constantly, until it thickens and coats the back of a spoon.

   Time: PT10M

5. Finish the Custard

   Remove from heat and whisk in 1 tablespoon unsalted butter until fully melted. Transfer to a bowl, cover with parchment paper touching the surface, and chill for at least 2 hours (up to 24 hours).

   Time: PT2H

6. Make the Chocolate Ganache

   Chop 4 oz semi‑sweet chocolate and place in a heat‑proof bowl. Heat 1/2 cup heavy cream until just scalding, then pour over the chocolate. Let sit 2 minutes and stir until smooth.

   Time: PT10M

7. Prepare the Choux Dough

   In a saucepan combine 1 cup water, 1/2 tsp salt, 1.5 tsp sugar, and 1/2 cup (113 g) butter. Bring to a rolling boil over medium‑high heat.

   Time: PT5M

   Temperature: medium‑high heat

8. Incorporate Flour

   Remove the pan from heat, add 1 cup (120 g) all‑purpose flour all at once, and stir vigorously for 30‑60 seconds until a smooth paste forms.

   Time: PT5M

9. Cool the Dough

   Return the pan to medium‑high heat and stir for another 30 seconds to dry the flour slightly. Transfer the dough to a mixing bowl and let cool for at least 5 minutes, until warm to the touch.

   Time: PT5M

10. Add Eggs

    Using a stand mixer with the paddle attachment, add the eggs one at a time (or in thirds), mixing on medium speed until fully incorporated. The dough should be glossy, smooth, and fall slowly from the whisk.

    Time: PT10M

11. Pipe the Eclairs

    Fit a piping bag with an open star tip, fill with the choux dough, and pipe 5‑inch long strips onto a parchment‑lined baking sheet, spacing them 2 inches apart.

    Time: PT15M

12. Optional Egg Wash

    Whisk 1 egg with 1½ tsp water. Brush lightly over the tops of the piped dough to promote a glossy, darker crust.

    Time: PT2M

13. Bake the Choux Shells

    Preheat oven to 425°F. Bake for 15 minutes, then reduce temperature to 375°F and bake an additional 25 minutes, or until the shells are golden and puffed.

    Time: PT40M

    Temperature: 425°F for 15 minutes, then 375°F for 25 minutes

14. Steam Release and Cool

    Immediately after baking, make a small incision on the bottom of each eclair to release trapped steam, then transfer to a wire rack to cool completely.

    Time: PT15M

15. Fill the Eclairs

    Whisk the chilled crème patissière briefly to smooth it, transfer to a piping bag with a small round tip, and pipe the custard into each cooled shell through the bottom incision.

    Time: PT10M

16. Dip in Ganache and Set

    Dip the tops of the filled eclairs into the chocolate ganache, allowing excess to drip off. Place on a rack and refrigerate for 45‑60 minutes until the ganache sets.

    Time: PT45M

Nutrition Facts

Calories

300

Protein

5 g

Carbohydrates

30 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of Whole Milk: 2% milk, unsweetened almond milk (will affect texture)
• Instead of Vanilla Bean: 2 teaspoons vanilla extract, 1 tablespoon vanilla extract (add at end)
• Instead of Egg Yolks: Pasteurized egg yolks
• Instead of Granulated Sugar: Superfine sugar
• Instead of Cornstarch: All‑purpose flour (use double amount)
• Instead of Unsalted Butter: Margarine
• Instead of Semi‑Sweet Chocolate: Dark chocolate, Chocolate chips
• Instead of Heavy Cream: Half‑and‑half (less rich)
• Instead of Unsalted Butter: Margarine
• Instead of All‑Purpose Flour: Bread flour (will be heavier)
• Instead of Large Eggs: Pasteurized eggs
• Instead of Egg (for egg wash): Milk wash, water only

Equipment Needed

• Saucepan
• Mixing Bowl
• Whisk
• Fine Mesh Strainer
• Stand Mixer with Paddle Attachment
• Piping Bag
• Open Star Tip (French tip)
• Baking Sheet
• Wire Rack
• Oven
• Kitchen Scale (optional)
• Thermometer (optional)
• Spatula
• Knife
• Parchment Paper (optional)

Critical Steps — Do Not Skip

• Tempering the egg yolk mixture with hot milk to avoid curdling.
• Achieving a smooth, glossy choux dough that falls slowly from the whisk.
• Baking at high heat initially to create steam for puffing, then reducing temperature.
• Making a small incision to release steam after baking to keep shells crisp.
• Ensuring the ganache is at the right consistency before dipping.

Chef Tips from the Video

• Add a tablespoon of butter to the custard for extra silkiness.
• Use a kitchen scale for flour to avoid packing errors.
• If the dough looks too stiff, add a tablespoon of warm milk to loosen.
• For a glossy finish, brush the shells with a light egg wash before baking.

Troubleshooting

Storage

Refrigerator: Custard: up to 3 days; baked shells: up to 2 days; ganache: up to 1 week.

Freezer: Baked shells freeze well for up to 1 month; thaw before use.

Room temperature: Do not store assembled eclairs at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the crème patissière up to 24 hours ahead and keep covered in the fridge.
• Bake the choux shells a day ahead; store in an airtight container at room temperature.
• Ganache can be made ahead; reheat gently before dipping.
• Fill the eclairs no more than 2 hours before serving for optimal texture.

Frequently Asked Questions