Don’t be scared of making eclairs, they are deliciously easy and fairly simple to make! My step by step How to Make Eclairs (and How to Make Choux Pastry) method with photos is going to help you with these choux pastry bites of heaven!

Eclairs
Eclairs

Eclairs are a Classic French Pastry

Eclairs are classic French choux pastry cream filled delights! Everyone has eaten them but did you know that they are SO easy to make at home? My mom and I used to make them all the time, read on to find out how to make eclairs on your own.

How to Make Choux Pastry

Eclairs. Profiteroles. Cream puffs. Those delicious bites of creamy , crispy heaven, whichever shape you prefer, are all made from a choux pastry base. Now stop right there and don’t leave me. Don’t let a French word combined with pastry make you turn tail and head for the hills. These are so easy to make it’s not even funny. This is the one pastry that anyone can master, even those who claim they can burn water. Unlike most pastries, there is no rolling with choux pastry. No chilling. Limited cursing. Choux pastry is essentially a blending of water, butter, flour and eggs.  There is no raising agent, the steam is used to puff up the pastry. Ingenious, I tell you.

It is really so, so simple.

Ingredients in Choux Pastry

  • 2/3 cup of all purpose white flour
  • 1 tsp white sugar
  • 2/3 cup of water
  • 1/4 cup of butter, plus extra for greasing
  • 2 eggs, beaten

How to Make Eclairs

  1. Preheat your oven to 400 degrees.
  2. Grease your cookie sheets.
  3. Sift your flour and sugar together in a bowl, I use a whisk to do this.
  4. Put your water and butter in a medium sized pot and place on the stove on medium heat. When the butter is melted and the mixture begins to boil, remove from the heat.
  5. Add the flour and sugar mix quickly and continuously beat until the pastry forms a smooth ball. Cool it for a couple of minutes.
  6. Add in your beaten eggs one at a time and though it may seem like they are going to just slide around the dough ball, they will mix in. Just keep on mixing until it’s a beautiful glossy paste.
Choux Pastry Dough in a Pot
Choux Pastry Dough in a Pot

To prepare your baking sheet, run it under cold water for a few seconds, then tap it a couple times to get the excess water off. You do want it slightly damp.

For profiteroles, drop the pastry mixture onto the sheet in walnut sized spoonfuls. Leave a lot of space between!

Water Prepared Baking Pans for Choux Pastry
Water Prepared Baking Pans for Choux Pastry

Bake them in the oven for 22-25 minutes, until the pastry is light, puffed up and golden brown. Remove from the oven and pierce the side of each with a fork or knife tip to let the steam out. This helps them stay puffy and not soggy.  Cool completely.

Strawberry Chocolate Eclair
Strawberry Chocolate Eclair

How to Make Eclairs

  • To make eclairs with the prepared choux pastry, cut the corner off a plastic ziploc bag or use a icing bag and pipe out small long lengths onto your prepared baking sheet, about 3-4 inches long, leaving a lot of space between them as well. Bake in the oven for 22-25 minutes until puffed up and golden brown. Remove, piercing the sides as well. Cool completely.
Choux Pastry Baked into Eclair Shapes
Choux Pastry Baked into Eclair Shapes
  • When they are cooled, slice them carefully and fill them with plain whipped cream or as I did, my Strawberry Whipped Cream.

Chocolate Drizzled Eclairs

  • If you want crunchy chocolate drizzles, melt 1/2 cup of semi-sweet chocolate chips with 1/2 tsp butter in the microwave. Using again a bag with the corner cut off or an icing bag and tip, drizzle over the top.
  • If you want more chocolate coverage, melt 1/2 cup of chocolate chips  with 2 1/2  tbsp of butter for a softer, more glazed chocolate.
Strawberry Cream Filled Chocolate Drizzled Eclair
Strawberry Cream Filled Chocolate Drizzled Eclair

And for summertime desserts, nothing beats a profiterole filled with ice cream instead of whipped cream! Use the same process but fill with whatever ice cream you wish and then drizzle chocolate over the top.

Happy  baking!

Love,

The Kitchen Magpie

REMEMBER TO PIN THIS RECIPE TO YOUR DESSERTS BOARD AND FOLLOW ME ON PINTEREST!

 My step by step How to Make Eclairs (and How to Make Choux Pastry) method with photos is going to help you with these choux pastry bites of heaven! #eclairs #profiteroles #whippedcream #choux #chouxpastry

5 from 4 votes
How to Make Eclairs
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Eclairs are easier to make than you think! Impressive and elegant little puff pastry bites of heaven.
Course: Dessert
Cuisine: French
Keyword: How to Make Eclairs
Servings: 16 eclairs
Calories: 108 kcal
Author: Karlynn Johnston
Ingredients
Choux Pastry Ingredients
  • 2/3 cup of all purpose white flour
  • 1 tsp white sugar
  • 2/3 cup of water
  • 1/4 cup of butter plus extra for greasing
  • 2 eggs beaten
Whipped Cream Filling
  • 1 cup whipping cream
  • 1 tbsp white sugar ( or to taste)
  • 1 tsp vanilla extract
Instructions
How to Make Choux Pastry
  1. Sift your flour and sugar together in a bowl, I use a whisk to do this.
  2. Put your water and butter in a medium sized pot and place on the stove on medium heat. When the butter is melted and the mixture begins to boil, remove from the heat.
  3. Add the flour and sugar mix quickly and continuously beat until the pastry forms a smooth ball. Cool it for a couple of minutes.
  4. Add in your beaten eggs one at a time and though it may seem like they are going to just slide around the dough ball, they will mix in. Just keep on mixing until it's a beautiful glossy paste.
Baking Preparation
  1. Grease your cookie sheets.
  2. To prepare your baking sheet, run it under cold water for a few seconds, then tap it a couple times to get the excess water off. You do want it slightly damp.
To Make Profiteroles
  1. For profiteroles, drop the pastry mixture onto the sheet in walnut sized spoonfuls. Leave a lot of space between!
  2. Bake them in the oven for 22-25 minutes, until the pastry is light, puffed up and golden brown.
  3. Remove from the oven and pierce the side of each with a fork or knife tip to let the steam out. This helps them stay puffy and not soggy. Cool completely.
To make Eclairs
  1. To make eclairs, cut the corner off a plastic ziploc or use a icing bag and pipe out small long lengths onto your prepared baking sheet, about 3-4 inches long, leaving a lot of space between them as well.
  2. Bake in the oven for 22-25 minutes until puffed up and golden brown. Remove, piercing the sides as well. Cool completely.
Whipped Cream Filling
  1. Beat together the whipped cream ingredients. Slice the choux pasties and fill them with whipped cream. You can also use my Strawberry whipped cream as well.

Chocolate Drizzles
  1. If you want crunchy chocolate drizzles, melt 1/2 cup of semi-sweet chocolate chips with 1/2 tsp butter in the microwave. Using again a bag with the corner cut off or an icing bag and tip, drizzle over the top.If you want more chocolate coverage, melt 1/2 cup of chocolate chips with 2 1/2 tbsp of butter for a softer, more glazed chocolate.
Nutrition Facts
How to Make Eclairs
Amount Per Serving (1 eclair)
Calories 108 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 48mg 16%
Sodium 39mg 2%
Potassium 24mg 1%
Total Carbohydrates 5g 2%
Sugars 1g
Protein 1g 2%
Vitamin A 6.7%
Vitamin C 0.1%
Calcium 1.4%
Iron 1.9%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

15
Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

3 Comments

  1. Ive wanted to make choux pastry for so so long, your tutorial style post is brilliantly clear and your resulting treats are so perfect i dont think i need look any further for my resource before i take the plunge and try my hand at them 🙂 Truly gorgeous, and so scrummy looking!!

  2. They really are super easy,I can attest to that. I made them for the first time when I was a 17 yr old goofball and they turned out great.

Write A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Send this to a friend