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These delicate vanilla eclairs features a crunchy pate au choux filled homemade vanilla pastry cream and topped with a sweet glaze. A classic french pastry.

Classic Vanilla Eclairs

These delicate vanilla eclairs features a crunchy pate au choux filled homemade vanilla pastry cream and topped with a sweet glaze. A classic french pastry

Course Dessert
Cuisine French
Keyword classic french desserts, eclairs, french pastries, pastry cream
Prep Time 20 minutes
Cook Time 45 minutes
Freezing Time 2 hours
Total Time 1 hour 5 minutes
Servings 10 eclairs
Calories 599 kcal
Author Tiffany bendayan


For Vanilla Pastry Cream

  • 4 cups Milk
  • 1 cup Sugar divided
  • 8 Egg Yolks
  • 1/2 cup Cornstarch
  • 6 tablespoons Butter
  • 1 tablespoon Pure Vanilla Extract

For Pate Au Choux

  • 2/3 cups Water
  • 2/3 cups Milk
  • 2 teaspoons Pure Vanilla Extract
  • 2 teaspoons Sugar
  • 10 tablespoons Butter
  • 1 teaspoon Salt
  • 1 1/4 cups Bread Flour
  • 1 cup Eggs (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


For Vanilla Pastry Cream

  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


  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 Facts
Classic Vanilla Eclairs
Amount Per Serving
Calories 599 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 15g94%
Cholesterol 306mg102%
Sodium 490mg21%
Potassium 221mg6%
Carbohydrates 74g25%
Sugar 57g63%
Protein 11g22%
Vitamin A 1090IU22%
Calcium 174mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.