How to Make Eclair From Scratch

by Kikit Kurn

Actually not hard to make, but it requires an effort. I'm an amateur baker myself, but I can make this. If I can make this, you can make this too ☺️


  • For choux pastry (the crust):
  • ½ Cups All purpose flour
  • ½ Teaspoons White granulated sugar
  • ¼ Teaspoons Salt
  • 2 Eggs, lightly beaten with fork
  • 50 Grams Unsalted butter (approx. 4tbps)
  • ½ Cups Water
  • For pastry cream:
  • 1 ¼ Cups Milk
  • 3 Egg yolks
  • 2 Tablespoons All purpose flour
  • 1 Tablespoon Cornstarch flour
  • ¼ Cups White granulated sugar
  • 1 Teaspoon Pure vanilla extract
  • Instructions

    Step 1

    People like to make choux pastry (the shell) first, but I like to make pastry cream first so they can cool down on the counter while I make choux pastry

    Step 2

    To make pastry cream, whisk egg yolk and sugar together until pale, then sift in the flour + cornstarch to the egg mixture and mix until you get smooth paste

    Step 3

    Smooth like this 😙

    Step 4

    Then on stove, pour milk to saucepan and bring them just to a boil (not boiling hot, just until bubbles come out)

    Step 5

    Now time to temper the egg mixture. Add slowly 2 laddleful of hot milk to egg mixture while whisking the egg constantly

    Step 6

    Whisk whisk whisk the egg mixtures so they wont curdle and make scramble egg

    Step 7

    Now pour back your tempered egg mixtures to milk in the saucepan. Whisk constantly and cook over medium heat until boiling. When it boils, keep whisking until they become thick cream

    Step 8

    Here's the consistency you want. Remove from heat and add vanilla extract. I split my cream into 2 bowl..1 with vanilla extract, and the other half I put in some chocolate chips to make choco cream

    Step 9

    Here's one with vanilla extract. I cover the surface with plastic wrap

    Step 10

    And this one I put in semi sweet chocolate chips..let the chocolate melt in hot cream then whisk until incorporated

    Step 11

    You have to let those both cream to completely cool before use. Now lets make the choux pastry aka the shell. First, pre heat your oven to 200'C (about 400'F)

    Step 12

    Mix flour with sugar and salt with wire whisk

    Step 13

    Boil water together with butter in the saucepan over medium-high heat

    Step 14

    Add all of the flour mixture to water-butter mixtures and stir with wooden spatula

    Step 15

    Keep stirring untill all combined. You have to stir constantly

    Step 16

    Stir stir stir until the dough looks like thick smooth ball like this. If u already reach this consistency, keep stirring for about 1-2 minutes. Then remove the heat

    Step 17

    Transfer your dough to electric mixer, and beat on low speed for 1 minute to release the excess steam and moisture from the dough

    Step 18

    Add lightly-beaten egg and continue to beat until it becomes smooth thick dough

    Step 19

    Thats consitency you're looking for. Dough is thick but will fall slowly

    Step 20

    Now place the dough in piping bag. I run out of piping bag, so I place it in ziplock bag then I cut the corner to make opening

    Step 21

    Pipe the dough on parchment-lined baking tray. Then glaze them with egg wash (egg wash: beat 1 egg with 2tbps of milk)

    Step 22

    Put it in the pre-heated oven and bake for about 15 minutes on 200'C (thats 400'F) then lower the oven temperature to 180'C (350'F) and continue to bake them for about 25minutes

    Step 23

    Ta-da. Its so fat 😂 but its ok, no problem at all

    Step 24

    Poke 3 small holes at the bottom of baked eclairs. Mine got slightly burned at the bottom, but thats okay, its still good 😂 Place them back on wire rack to cool

    Step 25

    Now lets assemble our eclairs

    Step 26

    Take your cooled pastry cream, always stir before using, then place them into piping bag

    Step 27

    Fill eclairs with the pastry cream from 3 holes at the bottom that we've made before. Fill it until the inside becomes full and feels heavier

    Step 28

    Fill in all of your eclairs. Then you can glaze the top of the eclairs with chocolate glaze or any other glaze you like

    Step 29

    Here's I'm dipping the top of my eclair to chocolate glaze

    Step 30

    Final products! Left is chocolate cream with chocolate glaze eclair, and right is vanilla cream with butterscotch glaze. Yum!