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Classic Vanilla Eclairs
5 from 12 votes

Classic Vanilla Eclairs

Classic Vanilla Eclairs are delicate pastries made from pâte à choux filled with rich vanilla pastry cream and topped with a smooth vanilla glaze. This recipe includes detailed steps to prepare the creamy custard filling, the light and airy choux dough, and a sweet glaze optionally decorated with sprinkles or food coloring.

Prep Time
20 mins
Cook Time
45 mins
Additional Time
2 hrs
Total Time
1 hr 5 mins
Servings: 10 eclairs
Calories: 599 kcal
Course: Dessert
Cuisine: French

Ingredients

For Vanilla Pastry Cream
  • 4 cups milk
  • 1 cup sugar divided
  • 8 egg yolk
  • 1/2 cup cornstarch
  • 6 tablespoons butter
  • 1 tablespoon vanilla extract pure
For Pate Au Choux
  • 2/3 cups water
  • 2/3 cups milk
  • 2 teaspoons vanilla extract pure
  • 2 teaspoons sugar
  • 10 tablespoons butter
  • 1 teaspoon salt
  • 1 1/4 cups bread flour
  • 1 cup egg about 5 large
For Vanilla Glaze
  • 2 1/4 cups confectioners sugar sifted
  • 2 tablespoons light corn syrup
  • 3 tablespoons milk
  • 1 teaspoon vanilla
  • Food Coloring optional
  • Sprinkles optional

Instructions

For Vanilla Pastry Cream
    Cup of Yum
  1. In a large bowl, whisk the egg yolks until combined. Add in the cornstarch and half of the sugar. Whisk again until creamy
  2. In a large saucepan, bring the milk and the other half of the sugar to a boil. Remove from heat
  3. Carefully, temper the eggs, that means to bring up the temperature of the yolks without cooking. To do that, add a bit of the hot milk mixture into the yolks while whisking vigorously. Then slowly add the rest of the milk mixture. Do not stop whisking 
  4. Pour the whole mixture back into the pot and cook over medium heat until the mixture thickens
  5. Strain the pastry cream into a clean bowl and add the vanilla and butter. Stir until butter melts 
  6. Cover the bowl with plastic wrap. Make sure the plastic wrap touches the pastry cream directly (to avoid creating a film) 
  7. Refrigerate for 2 hours or until completely chilled. 
For Pate Au Choux
  1. Make 5" straight lines in parchment paper using a pencil. Turn the paper over and use it to line a sheet pan
  2. In a large pot, heat the water, butter, milk, sugar, vanilla and salt on medium heat until the mixture boils
  3. When the mixture boils dump all the flour at once and mix vigorously with a wooden spoon until all the white specks disappear and the dough pulls away from the walls of the pot
  4. Place the dough in a mixer fitter with a paddle attachment and mix on medium speed for a few minutes to cool down the dough
  5. In a small bowl, whisk all the together until combined
  6. Slowly add the eggs into the dough while the mixer is still running
  7. Pate Au Choux should be shiny and hold its shape
  8. Place dough in a piping  bag fitted with a star tip
  9. Using the straight lines as a guide, pipe the eclairs onto the parchment paper lined cookie sheet
  10. Freeze dough for a couple of hours
  11. Preheat oven to 350 degrees F
  12. Bake for 35-45 minutes or until eclairs are golden and firm to the tough
  13. Remove from heat and cool 
  14. Make 3 holes on the bottom using a knife or piping tip
For Glaze
  1. Place all ingredients minus the teaspoon of milk in a bowl. Mix until combined. If needed add the teaspoon of milk
  2. Add the food color of your choice (if desired)
  3. Glaze should be thick but still pourable
Assembly
  1. Place chilled pastry cream in a piping bag fitted with a small tip
  2. Pipe in the cream into each of the holes of the eclair until the pastry feels full
  3. Clean the bottom of the eclair with a spatula
  4. Dip each eclair into the glaze while shaking off the excess. Decorate with sprinkles (optional)

Nutrition Information

Calories 599kcal (30%) Carbohydrates 74g (25%) Protein 11g (22%) Fat 28g (43%) Saturated Fat 15g (75%) Cholesterol 306mg (102%) Sodium 490mg (20%) Potassium 221mg (5%) Sugar 57g (114%) Vitamin A 1090IU (22%) Calcium 174mg (17%) Iron 1mg (6%)

Nutrition Facts

Serving: 10 eclairs

Amount Per Serving

Calories 599

% Daily Value*

Calories 599kcal 30%
Carbohydrates 74g 25%
Protein 11g 22%
Fat 28g 43%
Saturated Fat 15g 75%
Cholesterol 306mg 102%
Sodium 490mg 20%
Potassium 221mg 5%
Sugar 57g 114%
Vitamin A 1090IU 22%
Calcium 174mg 17%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.