An éclair is a French pastry made from choux dough filled with a creamy filling and topped with a chocolate icing. The dough is made from flour, water, butter, and eggs, and the filling is usually made from custard or whipped cream. The chocolate icing is made from chocolate, butter, and cream.


  • 1/2 cup (120 ml) water
  • 1/2 cup (113 grams) unsalted butter
  • 1 cup (140 grams) all-purpose flour
  • 1/4 teaspoon salt
  • 4 eggs
  • 1 cup (240 ml) whole milk
  • 1/2 cup (100 grams) granulated sugar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 200 degrees C (400 degrees F). Line a baking sheet with parchment paper.
  2. In a medium saucepan, bring the water and butter to a boil. Remove from heat and stir in the flour and salt. Mix until the dough comes together and forms a ball.
  3. Add the eggs, one at a time, mixing until the dough is smooth.
  4. Using a pastry bag, pipe the dough into long finger-like shapes onto the prepared baking sheet.
  5. Bake for 10 minutes, then reduce the oven temperature to 180 degrees C (350 degrees F) and bake for an additional 10-15 minutes, until the éclairs are golden brown and crispy.
  6. To make the filling, combine the milk, sugar, and vanilla extract in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture comes to a boil.
  7. Remove from heat and let cool slightly. Pour into a pastry bag fitted with a star tip and pipe into the éclairs.
  8. To make the chocolate icing, melt the chocolate and butter together in a small saucepan. Stir in the cream until the mixture is smooth.
  9. Pour the icing over the éclairs and let cool completely.

Potential changes & improvements

There are many potential changes and improvements that can be made to this recipe. For example, you could use a different type of flour, such as almond flour or coconut flour. You could also use a different type of milk, such as almond milk or coconut milk. If you are vegan, you could use a plant-based milk and a vegan chocolate icing. You could also add some flavoring to the custard filling, such as lemon or orange zest.

What other food it works well with

This recipe goes well with other French pastries, such as croissants and chouquettes. It also goes well with fruit, such as strawberries or raspberries.

Common Mistakes

One common mistake when making éclairs is not cooking the dough long enough. This can result in the éclairs being doughy and not crispy. Another common mistake is not allowing the filling to cool completely before piping it into the éclairs. This can cause the éclairs to deflate.

Nutritional Information

This recipe is high in calories and fat. Each éclair contains approximately 250 calories and 10 grams of fat.


This recipe contains allergens including wheat, milk, and eggs.

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