all Recipes | Recipe for eclairs

Do you like goodies? This classic éclair recipe will help you forget about buying these cakes, and your family will demand to cook them every week. You don’t know how to make eclairs? Then this recipe is for you!

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all Recipes | Італійська кухня

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Éclair (from French éclair “lightning”) is a French dessert, a custard cake with cream inside.

A éclair is a custard pastry with a cream filling. A classic (French and English) eclair is a cake of an elongated shape and necessarily with custard inside, i.e., a custard cake. Both éclairs and custard cakes can be covered with either chocolate or sugar glaze, sprinkled with nuts, chocolate shavings (recently also copra).

However, éclair has changed its original meaning in some countries.

So, what in Western Europe would be called a eclair, in Ukraine it is often called simply a custard cake (which, by the way, in Ukraine can be not only with custard cream). And a éclair is understood as a round cake with custard cream.

And, for example, in Germany they have their names for classic éclairs – “love bone” (German Liebesknochen), “coffee stick” (German Kaffeestange) or even “hare’s foot” (German Hasenpfote). In the USA, in general, éclairs are sometimes called “long Johns” (eng. long john) – elongated donuts.

Éclairs are best eaten the day they are made, but you can store them in the refrigerator for a day. It is not recommended to store it for a longer time because the cream can start to spoil, and you will get an upset stomach.

Tools for making eclairs:

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What is custard dough?

Sourdough is a classic pastry made from elementary ingredients (milk, water, eggs, flour, butter, sugar, and salt). This is a soft dough that pours out onto a baking sheet.

Correct baking temperature is the key to success. A preheated oven to 218˚С (425˚F) allows the pastry to rise nicely, creating a hollow middle for the filling. The custard is then baked at a lower temperature to dry out the center.

Moreover, the custard dough used in this recipe makes a great base for an Italian donut recipe.

Eclairs recipe

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Yield: 18 éclairs

Chocolate éclair recipe

all Recipes | Recipe for eclairs

Do you like éclairs? Try making a fresh homemade éclair! And you won't buy them in the store anymore. Difficulty of the recipe: medium.

Prep Time 1 hour 10 minutes
Cook Time 50 minutes
Total Time 2 hours


For custard dough

  • Water – 1/2 cup (125 ml.)
  • Milk – 1/2 cup (125 ml.)
  • Butter – 8 tbsp. l. (120 gr.)
  • Sugar – 1 tsp.
  • Salt – 1/4 tsp.
  • Flour – 1 cup (125 gr.)
  • Eggs – 4 pcs. (large)

For pastry cream

  • Milk – 2 glasses (490 ml.)
  • Vanilla – 2 tsp. (extract)
  • Sugar – 3/4 cup (150 gr.)
  • Corn starch – 1/4 cup (32 gr.)
  • Salt – 1 pinch
  • Egg yolks – 4 pcs.
  • Butter – 4 tbsp. l. (60 gr.)

For the chocolate glaze:

  • Dark chocolate – 115 gr.
  • Cream – 1/2 cup (118 gr.)


    First, let's prepare the custard dough for éclairs:

    In a medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 tablespoons butter, 1 teaspoon sugar, and 1/4 teaspoon salt. Bring to a boil over medium heat.

    all Recipes | Bring oil and milk to a boil

    Then remove from heat and add 1 cup (0.24 l) of flour, mix thoroughly until smooth without lumps. Use a wooden spoon for this.

    Return the pan to medium heat for about 1.5 to 2 minutes, stirring constantly (to remove excess moisture and partially cook the flour), or until the dough forms a smooth ball and a thin film forms on the bottom of the pan.

    all Recipes | The consistency of the dough before adding eggs

    Transfer to a large bowl and beat with an electric hand mixer on medium speed for 1 minute to cool slightly.

    all Recipes | Beat the mass with a mixer

    Add 4 eggs (one at a time) making sure each egg is fully incorporated into the batter between additions.

    all Recipes | Beat thoroughly with an egg

    Beat until the dough becomes smooth and forms a paste-like mass.

    all Recipes | The dough should be pasty

    Using a 1.25 cm round tip, pipe the éclairs onto a silicone-lined baking sheet. You should end up with 18-20 (10 cm long and 1.8 cm wide) strips, spaced 3.5-4 cm apart. As in the photo.

    all Recipes | Press eclairs onto a sheet

    We send éclairs to the oven. It is necessary to bake them at a temperature of 218 ˚C (425 °F) for 10 minutes. Without opening the oven, reduce the temperature to 165˚C and bake for 30 minutes or until golden brown. Transfer to a cooling rack, and start preparing the pastry cream.

    all Recipes | Fill the cooking sleeve with cream

    How to prepare pastry cream:

    In a medium saucepan, bring 2 cups (0.47 l) milk and vanilla to a boil, stirring to prevent a film from forming.

    all Recipes | We start preparing the cream

    In a separate large bowl, combine 3/4 cup sugar, 1/4 cup cornstarch, and a pinch of salt and mix thoroughly. Add 4 egg yolks.

    all Recipes | Add eggs to the cream

    Beat until you get a uniform, creamy consistency and a light color – it will take a couple of minutes to achieve the result.

    all Recipes | Whip the cream by hand to a paste-like state

    Gradually (so that the eggs do not curdle), constantly whisking with a whisk, add hot milk in an even stream until it all forms a single mass.

    all Recipes | Add milk to the cream and mix

    Pour the mixture back into the saucepan and bring to a boil, stirring constantly.

    all Recipes | Pour the mixture back into the pan

    Then beat for another 30 seconds until the mixture is thick and pudding-like.

    all Recipes | Bring the cream to the desired consistency

    Transfer the pastry cream to a medium bowl. Cut the butter into pieces and quickly mix with the custard until it is completely dissolved.

    Cover the surface of the cream with plastic wrap, let it cool slightly, then refrigerate for 30 minutes or until chilled.

    all Recipes | Cover the cream with film and send it to the refrigerator

    Use a small pastry tip to poke 2–3 holes in the bottom of each cooled cake.

    all Recipes | Holes in the eclairs for the cream

    After the cream has cooled, fill the pastry bag with it. Apply the cream inside.

    all Recipes | Fill eclair II with cream

    Scrape off the excess with a knife. While you prepare the chocolate glaze, cool the éclairs in the refrigerator.

    all Recipes | Fill eclairs III with cream

    How to make chocolate glaze:

    Crush the chocolate manually, or grate it into a heat-resistant dish.

    Heat 1/2 cup heavy cream (in a saucepan or microwave) until just simmering, then remove from heat and pour over chocolate chips. Let rest for 2 minutes, then whisk from the center outwards until smooth.

    all Recipes | Cream for the cap of eclairs

    Dip the top half of the filled and cooled éclairs into the chocolate sauce, allowing the excess to drip off.

    all Recipes | Dip eclairs in chocolate

    After completing this procedure with all the éclairs, send them to cool in the refrigerator.

    all Recipes | We cover the eclairs with II chocolate

    After the chocolate sauce hardens, your éclairs are ready!

    all Recipes | Eclairs covered in chocolate

    Bon appétit!


This dough recipe is also used to make Zeppole Donuts!

Nutrition Information

Serving Size

18 éclairs

Amount Per Serving Calories 241Total Fat 15gSaturated Fat 9gCholesterol 115mgSodium 71mgCarbohydrates 20gSugar 12gProtein 4g

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