45g butter

50g water

50g milk

1g salt

2g sugar

60g cake flour

110g egg


Custard Sauce:

2 egg yolks

30g sugar

25g cornstarch

250g milk

20g butter



  1. Heat and boil water, milk, butter, sugar, and salt.
  2. Turn off the heat, add in cake flour; stir hard until all the ingredients come together. Turn on the heat (keep it medium), and keep stirring until some thin film forms on the bottom of the pan.
  3. Transfer the dough to a clean bowl, let it cool down a little bit, and then use a hand mixer, beat while adding egg into it until it gains a very smooth and silky texture.
  4. Put the batter into a pipping bag with a pipping tip and start to pipe out eclairs.
  5. Dust them twice with powdered sugar.
  6. preheat the oven to 374(190) and bake for 20 minutes; then set the oven to 347(175) and bake for 20 minutes.


Custard Sauce


  1. Add sugar into the egg yolks, whisk until sugar slightly dissolves. Add in cornstarch and milk, whisk until smooth.
  2. Heat and keep stirring the mixture until thickened. Add in butter, and stir hard until well combined.
  3. Transfer custard sauce into a clean bowl, cover the sauce with plastic wrap, and set in the fridge to cool down.
  4. You can take the sauce out, whisk it smooth, put them in a piping bag, and fill the éclairs or any cream puffs with it.
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