Homemade eclairs

    45 min

    A basic choux pastry recipe that's easy to follow! Fill the pastries with sweetened whipped cream and top with glossy dark chcocolate and you will have succeeded in making your own eclairs.

    8 people made this

    Makes: 30 eclairs

    • Choux pastry
    • 250ml cold water
    • 1/4 teaspoon salt
    • 100g butter
    • 125g flour
    • 5 eggs
    • Filling
    • 500ml heavy whipping cream
    • 100g caster sugar
    • To decorate
    • 200g dark chocolate, melted

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the oven to 200 C / Gas 6. Lightly grease or line 2 baking trays.
    2. Pour 250ml cold water into a pot; add salt and butter. Stir constantly until butter has melted. Then let the mixture come to the boil; add flour and stir the mixture vigorously with a wooden spoon on low heat for 1 or 2 minutes to remove any lumps. Remove from heat and allow to cool.
    3. Gently stir in eggs, one at a time, mixing back and forth so that the choux pastry remains smooth.
    4. Fill a piping bag with choux pastry and pipe eclairs onto a baking tray, about 7-10cm in length.
    5. Bake for 30-35 minutes in preheated oven until golden brown.
    6. Remove eclairs from the oven; transfer to a wire rack to cool completely.
    7. To make the filling: Whip cream until soft peaks form; add sugar and whip again.
    8. Use a piping bag to fill the eclairs with cream from one side of the eclair, or split open and pipe cream down the middle.
    9. Dip the top surface of each eclair into melted chocolate; place on a wire rack to let the chocolate set.


    You can help the choux pastry rise even more by placing a roasting tray filled with water on the bottom shelf of the oven. The steam created will help the eclairs puff up.

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    Reviews in English (2)


    First time i made them 🙈 but i tryed again and must say defo no more shop bought ones in my house  -  22 Apr 2018


    This recipe makes great eclairs. I got around 18 though - not 30! Very easy to make - the hardest part was getting the dough in the piping bag!  -  08 Jan 2017