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Homemade Eclairs

By Jen Lunsford

on May 29, 2015, Updated Jan 01, 2024

19 Comments

With just a bit of effort, you can make yourself a batch of Homemade Eclairs. Your family will be thanking you, I promise. These eclairs are filled with an easy pastry cream and topped with a yummy chocolate glaze. Does it get any better than this? NO WAY! 

Homemade Eclairs

My hubby is constantly buying store bought eclairs. He will buy them from the bakery or even a bin of the frozen eclairs. He is seriously addicted. He has passed his addiction down on to my son. I kind of feel like they have a father-son bonding moment on the evenings that they have a batch of eclairs to enjoy. They are seriously comical when they get so excited about enjoying their pastries.

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For so long, I just have not wanted to attempt making homemade eclairs. Silly me! These bites of yumminess are so easy to make and taste so much better than store bought. With just a bit of time and not much patience, you can whip up a batch to enjoy yourself.

I know that I will now be making batches and batches of these. I think I made it to the top of the most awesome wife list, ha ha! They were a hit with the entire household and the batch I made two days ago is just about gone.  They are over the top delish. I enjoyed mine with my evening coffee last night. I was so tempted to have another with my morning coffee. I have been eating so many sweets lately that I really had to convince myself to hold off and enjoy another later this evening.

The ingredients needed to make your own homemade eclairs are quite simple. You will find most of the ingredients already in your cabinets. They are quite simple to make just a bit of time is needed. Please do not let the long directions scare you from making these delish pastries. They really are not difficult at all. I have been terrified of making them myself but kicking myself in the butt for not making them much sooner.

INGREDIENTS
Filling:
1 cup Sugar
3/4 cup Flour
3/4 tsp Salt
3 cup Milk
3 egg Yolks
2 tsp Vanilla
2 tbsp Butter
1/2 cup Heavy Cream
Pastry Shells:
1/2 cup Butter
1 cup Water
1/4 tsp Salt
1 cup Flour
4 Eggs
Topping:
1 cup Semisweet Chocolate Chips
1 tsp Shortening

DIRECTIONS
Beat egg yolks and set aside.
Whisk together sugar, flour and salt in a saucepan.
Slowly add milk while whisking. Then add egg yolks while whisking.
Bring to a boil over medium heat while whisking constantly.
Cook until mixture reached the consistency of pudding.
Remove from heat and add vanilla and butter to pan, whicking until butter is melted and mixture is well blended.
Allow to cool completely.
Whip heavy cream until soft peaks form.
Fold whipped cream into custard mixture. and refrigerate until ready to use.
Preheat oven to 400.
Line a baking sheet with parchment paper. Set aside.
Combine butter, water and salt in a medium pan and bring to a boil.
Add flour to the pan and stir until it forms a ball.
Remove from heat and allow to cool for 5 minutes.
Transfer to mixing bowl and beat in the eggs, one at a time.
Transfer pastry dough to piping bag.
Pipe elongated strips of dough onto prepared sheet.
Bake for 40 minutes or until golden.
Remove from the oven and allow to cool completely.
Transfer pastry cream to a piping bag.
Cut pastries halfway through the center with a knife and pipe in the cream.
Melt chocolate by heating chocolate chips and shortening in microwave for 30 seconds, stirring and repeating until melted and smooth.
Place in a shallow flat dish.
Dip tops of eclairs in chocolate and return to parchment lined pan and allow to cool.

Are you an eclair fan? I will say these are the best dessert I have made in a very long time. I am looking forward to serving them for our family holiday brunches. They are not difficult at all and are over the top good.

If you make these be sure to stop back in and thank me, lol. I know your family will love them as much as ours did.

5 from 1 vote

Homemade Eclairs

By: Jen Lunsford

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Ingredients 

• ▢ Filling:
• ▢ 1 cup Sugar
• ▢ 3/4 cup Flour
• ▢ 3/4 tsp Salt
• ▢ 3 cup Milk
• ▢ 3 egg Yolks
• ▢ 2 tsp Vanilla
• ▢ 2 tbsp Butter
• ▢ 1/2 cup Heavy Cream
• ▢ Pastry Shells:
• ▢ 1/2 cup Butter
• ▢ 1 cup Water
• ▢ 1/4 tsp Salt
• ▢ 1 cup Flour
• ▢ 4 Eggs
• ▢ Topping:
• ▢ 1 cup Semisweet Chocolate Chips
• ▢ 1 tsp Shortening

Instructions 

• Beat egg yolks and set aside.
• Whisk together sugar, flour and salt in a saucepan.
• Slowly add milk while whisking. Then add egg yolks while whisking.
• Bring to a boil over medium heat while whisking constantly.
• Cook until mixture reached the consistency of pudding.
• Remove from heat and add vanilla and butter to pan, whisking until butter is melted and mixture is well blended.
• Allow to cool completely.
• Whip heavy cream until soft peaks form.
• Fold whipped cream into custard mixture. and refrigerate until ready to use.
• Preheat oven to 400.
• Line a baking sheet with parchment paper. Set aside.
• Combine butter, water and salt in a medium pan and bring to a boil.
• Add flour to the pan and stir until it forms a ball.
• Remove from heat and allow to cool for 5 minutes.
• Transfer to mixing bowl and beat in the eggs, one at a time.
• Transfer pastry dough to piping bag.
• Pipe elongated strips of dough onto prepared sheet.
• Bake for 40 minutes or until golden.
• Remove from the oven and allow to cool completely.
• Transfer pastry cream to a piping bag.
• Cut pastries halfway through the center with a knife and pipe in the cream.
• Melt chocolate by heating chocolate chips and shortening in microwave for 30 seconds, stirring and repeating until melted and smooth.
• Place in a shallow flat dish.
• Dip tops of eclairs in chocolate and return to parchment lined pan and allow to cool.

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