Jul 13 2026
Restaurants›Paris Bistro›Eclair Recipe

Eclair Recipe

Inspired by Paris Bistro
Time1h 30m
Serves12

Make Eclair Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Choux Pastry

Pastry Cream Filling

Chocolate Glaze

Method

Choux Pastry

  1. 1

    Prepare the Dough

    In a saucepan, combine the water and butter. Heat over medium heat until the butter melts completely.

  2. 2

    Add Flour and Salt

    Once the butter is melted, add the flour and salt to the saucepan, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides.

  3. 3

    Incorporate Eggs

    Remove the pan from heat and let it cool slightly. Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

  4. 4

    Pipe the Eclairs

    Preheat the oven to 400°F (200°C). Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto a baking sheet lined with parchment paper.

  5. 5

    Bake

    Bake in the preheated oven for 25-30 minutes or until puffed and golden brown. Do not open the oven door during baking.

  6. 6

    Cool

    Once baked, remove from oven and let cool completely on a wire rack.

Pastry Cream Filling

  1. 7

    Heat Milk

    In a saucepan, heat the milk and sugar over medium heat until just below boiling.

  2. 8

    Whisk Egg Yolks and Cornstarch

    In a separate bowl, whisk together the egg yolks and cornstarch until smooth.

  3. 9

    Combine Mixtures

    Slowly pour the hot milk into the egg yolk mixture while whisking continuously to temper the eggs.

  4. 10

    Thicken the Cream

    Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and comes to a gentle boil.

  5. 11

    Add Vanilla and Butter

    Remove from heat and stir in the vanilla extract and butter until fully melted and incorporated.

  6. 12

    Cool the Cream

    Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until chilled.

Chocolate Glaze

  1. 13

    Melt Chocolate

    In a heatproof bowl, combine the semisweet chocolate and heavy cream.

  2. 14

    Prepare the Glaze

    Set the bowl over a saucepan of simmering water and stir until melted and smooth. Remove from heat and let cool slightly.

Assembly

  1. 15

    Fill the Eclairs

    Once the choux pastry has cooled, use a small knife to cut a slit in the side of each eclair. Pipe the chilled pastry cream into each eclair until filled.

  2. 16

    Glaze

    Dip the top of each filled eclair into the chocolate glaze, allowing any excess to drip off.

  3. 17

    Serve

    Place the glazed eclairs on a serving platter and enjoy!

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