IMG 7586.00 00 29 11.Still001 结果 pinit
IMG 7586.00 00 29 11.Still001 结果 pinit
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Difficulty: Beginner
Best Season: Suitable throughout the year


Éclairs are classic French pastries that feature a light and airy choux pastry filled with rich and creamy custard, topped with a glossy chocolate glaze. These delightful treats are perfect for any occasion, offering a sophisticated and indulgent dessert that is both elegant and delicious.

The choux pastry is made from a mixture of flour, water, butter, and eggs, cooked on the stovetop and then baked until puffed and golden brown. Once baked and cooled, the pastry is filled with a creamy custard made from milk, eggs, sugar, and vanilla, cooked until thick and smooth.

The filled éclairs are then topped with a glossy chocolate glaze, made from melted chocolate and cream. The result is a pastry that is light and airy on the outside, with a rich and creamy center and a decadent chocolate topping.

Éclairs can be garnished with a dusting of powdered sugar, chocolate shavings, or a drizzle of caramel for added elegance. They are perfect for parties, gatherings, or any celebration where you want to offer a classic and indulgent dessert.

These pastries are loved for their combination of textures and flavors, making them a favorite among dessert lovers.


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Custard Sauce


Making Éclair

  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.

Making 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.


By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: eclair,
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