Homemade Eclairs

Learn how to make homemade eclairs from scratch with this step-by-step guide. Filled with rich pastry cream and topped with decadent chocolate ganache, no one will believe these eclairs didn’t come from a bakery—maybe not even you! If you follow my clear instructions you CAN make these impressive pastries in your home kitchen.

If eclairs have been on your baking bucket list, now’s the time, because today I’m showing you how to make homemade eclairs. This oblong pastry is traditionally made from choux pastry dough, filled with pastry cream, and topped with chocolate icing. This delicious preparation is called eclair au chocolat in French and it’s likely the way you’ve eaten eclairs from a bakery or patisserie.

• 4 large egg yolks, cold or room temperature
• 3 Tablespoons (23g) cornstarch
• 2 cups (480ml) whole milk (do not use low-fat or nondairy)
• 1/2 cup (100g) granulated sugar
• 1 Tablespoon (14g) unsalted butter, softened to room temperature
• 1 teaspoon pure vanilla extract
• seeds scraped from 1/2 vanilla bean (or extra 1/2 teaspoon vanilla extract)
• small pinch salt

• 1 batch choux pastry
• egg wash: 1 egg beaten with 1 Tablespoon milk or water

• 1/2 cup (120ml) heavy cream
• 4 ounces (113g) semi-sweet chocolate, finely chopped