Easy Homemade Crispy and Creamy Eclairs

 Easy Homemade Crispy and Creamy Eclair

This is the BEST eclair recipe ever, and it will walk you through the process of making traditional French eclairs at home. tried-and-true eclair recipe that can be made in home kitchen, including comprehensive troubleshooting guide! One of the most satisfying baking talents for home bakers is learning how to make handmade eclairs. Everyone will be impressed by these delectable, crunchy, and creamy eclairs wrapped in chocolate glaze and filled with chocolate or vanilla pastry cream!

Have you ever made eclairs that were mushy or flat? or being completely covered in large cracks? Perhaps you’ve tried every recipe promising the “perfect classic eclair,” but all you got were sad-looking, flat eclairs? Never once more! Now let’s get going!


For the choux pastry:

  1. 60 g (1⁄3 cups) unsalted butter
  2. 60 g (¼ cups) water
  3. 60 g (¼ cups) whole milk
  4. ¼ teaspoon salt
  5. 1 teaspoon granulated sugar
  6. 70g (½ cup) bread flour (high protein, e.g. 13%)
  7. 110 g (½ cups) egg (you may need a little more or less, see tips)

For the filling:

  1. Vanilla pastry cream (recipe available here)

For the glaze:

  1. Chocolate ganache or melted chocolate


  • Sift the flour, then measure and set aside.
  • Place the butter, water, milk, salt and sugar in a saucepan over medium heat.
  • As soon as the mixture begins to boil, remove from the heat, add the flour all at once and beat vigorously with a rubber spatula until it forms a smooth ball and any flour chunks are no longer visible.
  • Place the saucepan back on the stove and cook the dough for 3-5 minutes over medium heat, stirring constantly. During this time, the water will evaporate from the dough and a thin skin should form on the bottom of the pan.
  • Transfer the dough to the bowl of your stand mixer and begin beating on low speed for one minute to let the dough cool slightly (use the paddle attachment).
  • Start adding lightly beaten eggs to the dough while the mixer is running. Only add a small amount of egg at a time and let the mixer incorporate the egg before adding more. The dough will come together and should reach a shiny, tubeable consistency.

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