This post may contain affiliate links. Read my disclosure policy. Learn how to make classic “choux pastry” (the same pastry used for cream puffs) and a decadent vanilla bean pastry cream that will have you licking the spoon and the bowl.
Classic Eclairs Recipe:
Eclairs are best eaten the day they are made, but I do love that they can be fully assembled a day ahead.
Tools for Making Eclairs:
Large Piping Bag 1/2″ round piping tip or a 16mm open star tip Baking Sheet Silicone Liner or Parchment Paper Bismarck tip (or a small sharp tip like Ateco #16 or #352)
Pro Tips for Making Pastry Cream:
Pastry cream relies on corn starch and egg yolks to thicken and the end result is incredibly smooth – like a decadent vanilla pudding. Mixing the softened butter is the secret to the amazing texture – don’t skip it!
Pastry cream can be made a day ahead which is perfect for holiday entertaining. You can substitute the real vanilla bean for vanilla extract (see recipe notes)
Pastry Cream will thicken as it cools and to loosen it up for piping, whisk until smooth.
What is Choux Pastry?
Choux dough is a classic pastry made with super simple ingredients (milk, water, eggs, flour, butter, sugar and salt). It is a soft dough that gets piped onto a baking sheet. Getting the baking temperature right is the key to success. Starting the oven at 425˚F allows the pastry to rise beautifully, creating a hollow center for the filling. Choux pastry is then baked at a lower temperature to dry out the center.
Learn How to Make Eclairs:
I’m so embarrassed that (due to my occasionally shaky hands), my eclairs looked mildly inappropriate when piped. I only realized it after the fact and I couldn’t stop laughing. And for those of you who never would have noticed otherwise, I am doubly embarrassed!
Watch Natasha Make Eclairs:
More French Desserts:
Crepe Cake – the easiest 30 layer cake Easy Almond Croissants – French bakery copycat Raspberry Macarons – filled with raspberry cream
Now go forth and conquer homemade eclairs!
