Classic Choux Pastry for Éclairs
Light baked choux shells filled with vanilla pastry cream for classic éclairs.
Choux pastry puffs in the oven as moisture in the cooked flour paste turns to steam. The source calls it custard dough and gives a variable number of eggs, then suggests buttercream for the filling. This version measures the liquid and flour and adds beaten egg gradually until the paste falls from a spatula in a thick V shape. Bake the piped shells until deeply golden and dry, then cool fully before filling with vanilla pastry cream. Avoid opening the oven early, which can collapse the shells. Warm 500 ml milk until steaming. Whisk yolks, 100 g sugar and cornstarch in a bowl. Slowly whisk in hot milk, return mixture to pan and cook, whisking, until thick and bubbling for 1 minute. Stir in vanilla and 30 g butter. Cover surface and chill until cold.
Recipe card
Classic Choux Pastry for Éclairs
Equipment: Heavy saucepan, wooden spoon, mixing bowl, piping bag and tip, baking tray
Ingredients
Instructions
Make pastry cream
Warm 500 ml milk until steaming. Whisk yolks, 100 g sugar and cornstarch in a bowl. Slowly whisk in hot milk, return mixture to pan and cook, whisking, until thick and bubbling for 1 minute. Stir in vanilla and 30 g butter. Cover surface and chill until cold.
Cook choux paste
Heat oven to 200°C (400°F). Bring water, 125 ml milk, 100 g butter, sugar and salt to a boil. Add flour all at once and stir vigorously over medium heat 1 to 2 minutes until a smooth ball forms and a film coats the pan.
Cool and add eggs
Transfer paste to a bowl and cool 5 minutes. Beat in egg gradually, stopping when paste is glossy and falls from a spatula in a thick V; you may not need every drop.
Pipe
Spoon paste into a piping bag with a 1.5-cm round tip. Pipe 10-cm lengths onto a lined tray, leaving space. Smooth peaks with a damp finger.
Bake shells
Bake 15 minutes at 200°C, then reduce to 180°C (350°F) without opening the door and bake 20 to 25 minutes until deep golden. Pierce ends with a skewer and cool on a rack.
Fill and glaze
Pipe chilled pastry cream into cooled shells. For glaze, warm cream and pour over chocolate; stir smooth and dip éclair tops. Keep refrigerated.
How to tell when it is ready
Shells are deeply golden and crisp; paste is glossy and forms a thick V from a spatula; pastry cream is fully chilled before filling.
Tips
- Cook the flour paste until a film forms on the pan.
- Add egg gradually and judge by texture.
- Do not open oven during initial rise.
- Dry shells fully before filling.
Troubleshooting
- If dough is too loose, stop adding egg; if already loose, pipe smaller profiteroles instead.
- If shells soften after filling, serve soon and keep chilled.
Substitutions
- Use a gluten-free choux blend formulated for pastries, following its instructions.
- Use dairy-free milk and butter for the shells; pastry cream will need a dairy-free recipe.
Variations
- Fill with chocolate pastry cream.
- Use a coffee-flavoured pastry cream.
Serving suggestions
- Dust with icing sugar.
- Dip in dark chocolate glaze.
- Serve with fresh berries.
- Pair with unsweetened tea or coffee.
Make ahead
Prepare suitable components ahead and store them safely. Keep filled éclairs refrigerated in a covered container and eat within 2 days. Unfilled shells can be stored airtight for 1 day or frozen up to 1 month.
Storage
Keep filled éclairs refrigerated in a covered container and eat within 2 days. Unfilled shells can be stored airtight for 1 day or frozen up to 1 month.
Food safety
Chill egg-based pastry cream promptly; keep filled éclairs refrigerated and do not leave them at room temperature for more than 2 hours.
Frequently asked questions
Why did my éclairs collapse?
They may be underbaked or the oven door may have opened too early. Bake until deeply golden and dry before cooling.
How should I store classic choux pastry for éclairs?
Keep filled éclairs refrigerated in a covered container and eat within 2 days. Unfilled shells can be stored airtight for 1 day or frozen up to 1 month.
Dust with icing sugar. Keep filled éclairs refrigerated in a covered container and eat within 2 days. Unfilled shells can be stored airtight for 1 day or frozen up to 1 month.
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